Flan

"The origin of flan comes from the French crème caramel. Some places in Mexico make this dish with cream cheese, cajeta, chocolate and more, but I prefer to keep it simple and classy."

Flan Credit: Adam Liaw

• serves

  10

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 100 g caster sugar
• 395 g can condensed milk
• 340 ml can evaporated milk
• 5 eggs
• 1 tsp vanilla essence

Chilling/freezing time: 2.5 hours

Instructions

1. Preheat the oven to 180˚C.
2. Combine the sugar and 1 tablespoon water in a 20 cm round, heavy based flameproof cake tin and stir over medium heat for 6-10 minutes or until you have a dark-golden caramel. Remove from the heat and set aside.
3. Place the milks, eggs and vanilla in a blender and blitz until well combined. Pour the custard mixture over the caramel, cover the tin tightly with foil and bake for 45 minutes. Remove the flan from the oven, uncover and allow to cool for 20 minutes before refrigerating for at least 2 hours.
4. To serve, run a knife around the edge of the mould and invert it into a large serving plate.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sweet Tooth

Watch The Full Episode Here

G

Watch The Full Episode Here

G