Creme caramel

Creme caramel

Flan de casero

From
M is for Mexican
Serves
6
Prep
15 mins
Cooking time
60 mins

Ingredients

Quantity Ingredient
100g caster sugar
400ml full-fat milk
1 x 400g tin condensed milk
4 eggs, plus 2 egg yolks
1 teaspoon vanilla extract

Equipment

Quantity Ingredient
1 x 20cm tart tin

Method

  1. Preheat the oven to 180ºC. Tip the sugar into a heavy-based frying pan, and heat gently without stirring, until the sugar melts and turns dark amber in colour. Tilt the pan to help the sugar to melt evenly. Check that the syrup is the right temperature by dropping a teaspoon of hot water in – it will immediately form a brittle amber thread. Pour the caramel into the base of the tart tin.
  2. Meanwhile, heat the milk and condensed milk together in a saucepan on a low heat until it just comes to the boil. Remove from the heat. In a bowl, whisk together the eggs, egg yolks and vanilla extract, then, whisking continuously, pour in the hot milk. Allow the custard to cool for 5 minutes, then gently pour it over the caramel in the tart tin. For a super smooth set, sieve the warm custard before pouring it into the tart tin.
  3. Place the tart into a large roasting tin and fill threequarters of the way up the sides of the tart tin with just-boiled water. Carefully transfer to the oven and bake for 50 minutes to 1 hour, until lightly browned and set. It will be firm to the touch but still have a slight wobble in the middle.
  4. Remove from the oven, leave to cool down completely, then transfer to the refrigerator to chill overnight.
  5. Just before you are ready to serve, place your serving plate over the flan tin, then quickly and carefully flip it upside down. Remove the tin, and serve with fresh fruit. over
Tags:
Mexican
Mexico
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