FLAN

FLAN

ALTHOUGH IT ORIGINATED IN SPAIN,THIS DESSERT HAS BEEN ADOPTED BY FRENCH CUISINE AS CREME CARAMEL AND IS NOW SERVED THROUGHOUT THE 

WORLD.

INGREDIENTS

250 g sugar

 4 tbsp water

 10 ml vanilla essence

400 ml milk

250 ml  whipping cream

5 large eggs

2 egg yolks

1.put 175 g sugar in a small, heavy saucepan with the water. Bring to the boil over a high heat, swirling the pan to dissolve the sugar. Boil, without stirring. for 4-5 minutes, until the syrup turns a dark caramel color.

2. Immediately  pour the caramel into 4 cup souffle dish.Quickly swirl the dish to coat the base and sides with the caramel then place the dish in a roasting tin.

3.Preheat the oven to 160°.with a small sharp knife,split the vanilla pod length ways, if using and  scrape the black seeds into a medium saucepan. Add the milk and cream and bring just to the boil over medium heat stirring frequently. Remove the pan from the heat, cover and set aside for 15- 20 minutes. Alternatively, mix the vanilla essence with the milk and cream and heat.

4. In a bowl,whisk the eggs and egg yolks with the remaining sugar for 2-3 minutes, until smooth and creamy Whisk in the hot milk and carefully strain the mixture into the caramel- lined dish. cover with foil.

5.Pour enough boiling  water into the roasting tin to come halfway up the sides of the dish. Bake custard for  40 45 minutes. until a knife inserted about 5 cm/2 in from the edge comes out clean.remove from the roasting tin,cool,then chill overnight. 

6.To turn out, run a sharp knife around  the edge of the dish. Cover the dish with a serving plate and invert Gently life one edge the dish,allowing the caramel to run over the sides, then gently life the dish. 

COOK'S TIP : Cooking the flan in a roasting tin of water,or bain - marie,enables the custard to be cooked gently without curdling