Islands in the sky, food & travel

I'm posting this easy recipe not because I think anyone needs it, you can find similar ones on the net, but because I need to find this recipe easily, ha!  These fondants are truly so good.  I shouldn't give away this recipe because my friends come especially to our house when I tell them I made these (it's the sea salt and almond extract), but I'll find another reason for them to come by. Batter recipe : 100 g softened butter 150 g baker's chocolate 100 g sugar 2 eggs 30 g flour 1 teaspoon vanilla 1 teaspoon almond extract 1/2 teaspoon sea-salt (fleur de sel) Melt chocolate and butter in a saucepan.  Allow to cool  to room temperature.  Preheat oven to 200° C / 390° F. In a bowl, mix sugar and eggs until you get a creamy light yellow texture.  Add melted chocolate mixture, then fold in flour, extracts and salt and mix until you get a uniform batter.  Spoon or ladle into ramequins or non-stick cupcake molds.  Bake for 8-10 minutes or until the center starts to rise

Time for a little magic, guys. There is a chocolate version of this famous "impossible" flan but I've tried a vanilla cake version for a change.  First time making this and I was a bit nervous at first but really pleased with the result.  It really does work! I love the mixture of creamy custard over a cake base.  I usually make a custard with a dozen eggs so was interested to see how a 3-egg custard would turn out.  With the slow cooking and water bath it turned out suprisingly velvety and delicious. The caramel also did its job of giving that rich color and bold taste. Here's the recipe :  Flan : 1 cup granulated sugar (for the caramel) 4 ounces cream cheese, softened 1 14-ounce can sweetened condensed milk 1 12-ounce can evaporated milk (I didn't have any so replace it with cream) 3 large eggs, room temperature 2 teaspoons pure vanilla extract Start with making the caramel.  Melt 1 cup sugar in a saucepan over medium heat until it melts and becomes a medium bro