Very vanilla shocking pink flans.

Shocking pink is bold and intense. It takes its name from the tone of pink used in the lettering on the box of the perfume called Shocking of Elsa Schiaparelli in 1937.
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For some mysterious reason, pink desserts taste better.

But what is really shocking is there are veggies in my dessert !
To make the vanilla infused beets, I’ve added cane sugar, briefly cooked them and ts of apple vinegar, a little more sugar and some vanilla powder. I’ve let them 2 hours.

Coz I was given vanilla powder. Happy !

That would be a pity to not use this…

Only the juice, mixed to the custard.

Voila !

Oh a hole ?! Are there mice here ?

Do you think he made the hole ?

Or there was a spoon attack ?

They taste better cooled, the next day.
Which is tough. Try to make them a day you are not at home to be sure you don’t eat them immediately.