My Sonneveld
Register Log in 

Log in

// Home / Recipes / Limburg Flan Rice

Limburg Flan Rice


Flour 100% 10000 g
Crème Limburgse Vlaai (Dutch specialty flan) » 40% 4000 g
Yeast 5% 500 g
Salt 1,5% 150 g
Water approx. 44% 4400 g
Filling Rice Flan
Rice pudding (tinned) 77.4% 7740 g
Egg Yolks 5.2% 520 g
White of Eggs 5.2% 520 g
Sugar 12.1% 1210 g
Working method
Kneading Mix all ingredients into a well developed dough, but not too smooth
Dough temperature Approx. 25ºC
Scale Approx. 300 grams for a flan tin of diameter 28 cm Approx. 350 grams for a flan tin of diameter 28 cm with a high rim Round up the dough pieces
Dough proof Approx. 30 minutes
Filling Mix foam of white of eggs and sugar. Mix rice pudding with egg yolk, after that mix foam in
Moulding Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin 1000 grams of filling. Bake it immediately after applying the filling
Baking Approx. 25 minutes at an oven temperature of 210ºC
Extra information
Remarks There are also many ways to bake Limburg flans besides the above mentioned recipes. This is a festive treat in the warm summer months.
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close