About
A Sugary Sweet Treat
Yummy...but I would suggest having another pair of hands to help you...this CAN get messy. But the mess pays off!
-
Step 1Preheat oven to 325°F/160°C. Bring a full kettle of water to a boil, and then turn off (its for the water bath after.)
-
Step 2Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml.
-
Step 3Boil until it turns to a dark, liquid, fragrant, caramel.
-
Step 4Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
-
Step 5Pour the milk into the same saucepan, so that it soaks up the caramel on the bottom and sides.
-
Step 6Split the vanilla bean and scrape the seeds into the milk, and add the pod OR pour in the vanilla extract. Heat to boiling point, turn off the heat, cover, and set aside to infuse 10 minutes (you do not need to infuse if you are using the extract).
-
Step 7Meanwhile, beat the eggs.
-
Step 8Add the (1/2 cup) sugar.
-
Step 9Once the milk has infused, whisk it into the egg mixture.
-
Step 10Strain the egg/milk/custard mix over the hardened caramel and set the pan in a large dish (We used a stain-less steel pie plate and a glass flan)
-
Step 11Pour the boiled water into another *bottom* pan to come half-way up the sides of the flan/pie plate.
-
Step 12Transfer to the oven and bake until it is set, 45 minutes to an hour.
-
Step 13Remove the flan/pie plate from the oven and from the water bath.
-
Step 14Run a knife around the outside edge to loosen the custard.
-
Step 15Cool completely – even chill, if you like.
-
Step 16To serve, flip the flan/pie plate onto a plate, and pour over any caramel remaining in the flan/pie plate.
-
Step 17Enjoy your beautiful and tasty dessert! I did!
1
Stud Earrings »
Miraculous Ladybug Earrings
2
Mint & Trinket Tins »
Miniverse Trinket Boxes
3
Pouches, Purses & Wallets »
Water Bottle Pack
4
Christmas Decorations »
Christmas Table Centerpiece
I am definitely making this tonight!
CO + K User