- Serves: 6
- Cook Time: 55 minutes
- Prep Time: 10 minutes plus several hrs chilling
- Effort: easy
For the caramel
- 175 g caster sugar
For the custard
- 1 litres milk
- 1 vanilla pod, split
- 115 g sugar
- 6 eggs
- 1 tsp vanilla extract
- sliced mango, to serve
Tips and Suggestions
Flan, a very popular dessert in Mexico, has its origins in Spain where it is popular today. It is also very similar to crème caramel from France.
1. Preheat the oven to 120C/gas 1/2.
2. To make the caramel; put the sugar into a large heavy-based frying pan with a splash of water. Heat slowly without stirring, moving the pan backwards and forwards on the heat until the sugar melts and forms a golden caramel.
3. Warm 6 ramekins or dariole moulds by rinsing them in hot water and drying them.
4. Brush the insides of the dishes with caramel until coated. Alternatively, pour a little caramel into each dish and turn the dishes until coated.
5. To make the custard; place the milk and vanilla pod in a large pan and bring to just below boiling point. Pour into a jug and set aside to cool.
6. Beat the eggs in a bowl and gradually beat in the sugar.
7. Remove the vanilla pod from the milk and stir the milk into the egg mixture with the vanilla extract.
8. Place the ramekins in a roasting tin and strain the mixture through a fine sieve into them.
9. Pour boiling water into the roasting tin until it comes half-way up the sides of the ramekins. This is called a bain-marie.
10. Place the roasting tin in the oven and cook for 40 minutes or until a knife inserted in the centre of a ramekin comes out clean.
11. Remove the ramekins from the bain-marie, cool and then chill for several hours.
12. To serve; run a round-bladed knife around the edge of each ramekin to loosen the dessert. Place a plate upside down over each ramekin and invert on to a serving plate. Serve with mango.
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