Nostalgic Flamby with Chocolate Sauce

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Flamby with Chocolate Sauce

Flamby is one of those nostalgic, comforting desserts that always brings back memories of family gatherings and celebrations. It’s smooth, creamy, and has the perfect balance of sweetness from the condensed milk and richness from the chocolate sauce. The golden syrup at the bottom of the mould adds a delicious caramel-like layer when you unmould it, making each bite indulgent.

This dessert is perfect for any special occasion, especially because it can be made ahead of time and chilled until you’re ready to serve. Plus, the chocolate sauce just takes it to a whole new level—silky, luxurious, and with the perfect amount of sweetness to complement the smooth custard-like base. I love serving Flamby when I want to impress, but it’s also surprisingly simple to make.

Ingredients

For the Flamby:

  • 1 litre milk
  • ½ tin condensed milk
  • 2 tsp China grass powder (agar agar)
  • 3 level tbsp custard powder
  • 3-4 tbsp golden syrup

For the Chocolate Sauce:

  • 1 stick butter (approximately ½ cup or 113g)
  • 2-3 slabs plain milk chocolate (about 200-300g)
  • 1-2 cups fresh cream

Instructions

  1. Prepare the Flamby:
    In a large pot, combine the milk, condensed milk, and China grass powder. Bring the mixture to a boil, stirring occasionally to ensure that the agar agar dissolves properly.
  2. Mix the Custard:
    In a separate bowl, dissolve the custard powder in ¼ cup cold water, mixing well to ensure there are no lumps.
  3. Thicken the Flamby:
    Once the milk mixture comes to a boil, slowly pour the custard mixture into the boiling milk while whisking continuously. Pour it in gradually to avoid clumping. Keep whisking until the mixture thickens slightly. Remove from heat.
  4. Prepare the Jelly Moulds:
    Pour 3-4 tablespoons of golden syrup into the base of your jelly mould, ensuring an even layer at the bottom.
    Allow the milk mixture to cool slightly before pouring it into the jelly moulds over the golden syrup layer.
  5. Set the Flamby:
    Place the moulds in the refrigerator and let the mixture set for at least 4 hours, or until firm.
  6. Make the Chocolate Sauce:
    In a saucepan, melt the butter over low heat. Add the chocolate pieces and stir until they start to melt. Slowly add the fresh cream and continue to whisk until the chocolate and cream mixture is smooth. Bring it to a boil, then reduce the heat and simmer until it thickens to your desired consistency.
  7. Unmould and Serve:
    Once the Flamby has set, unmould it onto a serving dish. Pour the cooled chocolate sauce over the top, letting it cascade down the sides. Decorate as desired, and serve immediately.

Recipe Details:

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Servings: 6-8
  • Calories (per serving): Approx. 400 kcal

Special Ingredients & Why They Shine

  • China Grass (Agar Agar): This natural gelling agent sets the dessert beautifully without the need for gelatin, making it vegetarian-friendly. It gives the dessert a delicate, jelly-like texture.
  • Golden Syrup: The golden syrup adds a subtle caramel sweetness at the bottom of the mould that pairs perfectly with the creamy custard and rich chocolate sauce.

Serving Suggestions

Flamby is a stunning dessert on its own, but you can take it to the next level by serving it with fresh fruit like berries or a side of whipped cream. You can also garnish it with toasted nuts for a crunchy contrast. The dessert pairs beautifully with a hot cup of tea or coffee, making it perfect for after-dinner indulgence.

For a fun twist, you can also add a swirl of caramel sauce on top of the chocolate sauce or sprinkle some chocolate shavings over it.


Make-Ahead and Freezing Options

  • Make-Ahead: You can make the Flamby a day ahead and store it in the refrigerator. Just make sure to cover the moulds well with plastic wrap to prevent it from drying out. Prepare the chocolate sauce fresh or store it separately and warm it before serving.
  • Freezing: This dessert isn’t ideal for freezing as it may alter the texture of the Flamby. However, the chocolate sauce can be made ahead and frozen. Reheat it gently on the stove when ready to use.

FAQs

Can I use regular gelatin instead of agar agar?
Yes, you can substitute agar agar with gelatin, but be sure to follow the package instructions for setting the liquid as the ratios might differ. However, the dessert won’t be vegetarian if gelatin is used.

What if I don’t have golden syrup?
You can use caramel syrup or even maple syrup as a substitute. The idea is to have a sweet, sticky layer at the bottom of the mould.

Can I use dark chocolate for the sauce?
Absolutely! If you prefer a richer, less sweet chocolate sauce, feel free to use dark chocolate instead of milk chocolate.


Notes

Decorate the Flamby with fresh fruit or edible flowers for a beautiful presentation.

Be patient when pouring the custard mixture into the milk. If you pour it too quickly or don’t whisk continuously, you might end up with lumps. Slow and steady is the key here.

If the chocolate sauce thickens too much after cooling, simply reheat it gently and add a bit more cream to loosen it up.

Flamby with Chocolate Sauce

Flamby is one of those nostalgic, comforting desserts that always brings back memories of family gatherings and celebrations. It’s smooth, creamy, and has the perfect balance of sweetness from the condensed milk and richness from the chocolate sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Chilling/ Setting Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine south african
Servings 8

Ingredients
  

  • For the Flamby:
  • 1 litre milk
  • ½ tin condensed milk
  • 2 tsp China grass powder agar agar
  • 3 level tbsp custard powder
  • 3-4 tbsp golden syrup

For the chocolate sauce

  • 1 stick butter approximately ½ cup or 113g
  • 2-3 slabs plain milk chocolate about 200-300g
  • 1-2 cups fresh cream

Instructions
 

Prepare the Flamby:

  • In a large pot, combine the milk, condensed milk, and China grass powder. Bring the mixture to a boil, stirring occasionally to ensure that the agar agar dissolves properly.
  • In a separate bowl, dissolve the custard powder in ¼ cup cold water, mixing well to ensure there are no lumps.
  • Once the milk mixture comes to a boil, slowly pour the custard mixture into the boiling milk while whisking continuously. Pour it in gradually to avoid clumping. Keep whisking until the mixture thickens slightly. Remove from heat.
  • Pour 3-4 tablespoons of golden syrup into the base of your jelly mould, ensuring an even layer at the bottom.
  • Allow the milk mixture to cool slightly before pouring it into the jelly moulds over the golden syrup layer.
  • Place the moulds in the refrigerator and let the mixture set for at least 4 hours, or until firm.
  • Make the Chocolate Sauce:

Make the Chocolate Sauce:

  • In a saucepan, melt the butter over low heat. Add the chocolate pieces and stir until they start to melt. Slowly add the fresh cream and continue to whisk until the chocolate and cream mixture is smooth. Bring it to a boil, then reduce the heat and simmer until it thickens to your desired consistency.
  • Once the Flamby has set, unmould it onto a serving dish. Pour the cooled chocolate sauce over the top, letting it cascade down the sides. Decorate as desired, and serve immediately.
Keyword chocolate, dessert, jelly, rich desserts
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