For the caramel flans with pashmak, melt 80 g sugar in a pan and let it caramelize until golden brown. Mix with the whipped cream and remaining sugar and bring to the boil.
Whisk the egg yolks and eggs with the milk, remaining sugar and starch until smooth. Pour into the boiling caramel cream, stir in and bring to a boil while stirring.
Divide the mixture into 4 glasses, cover with foil and let cool. To serve, spread the pashmak over the flans and serve the caramel flans with pashmak.
Preparation Tip:
Sprinkle the caramel flans with pashmak still with pistachios or brittle.
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