Venetian crema rosada

SERVES 10 // PREP TIME 10 MINS // COOK 1 HR (PLUS COOLING, SOAKING, SETTING, CHILLING)

“This crème caramel, or crema rosada, is found throughout Veneto,” says Zoccali. “Its name refers to rosolio, the rose-scented liqueur used in the traditional recipe.”

100 gm (11/4 cups) flaked almonds

120 gm raisins

Rum, for soaking

12 eggs 150 gm caster sugar

600 ml milk 600 ml pouring cream

1 tbsp rosolio liqueur, or any preferred liqueur or rum

100 gm maraschino cherries (optional)

1 Preheat oven to 170°C. Arrange almonds evenly on a baking tray and roast until golden brown (8-10 minutes). Remove almonds from tray and cool completely.

2 Reduce oven to 150°C. Put raisins in a bowl with enough rum to just cover them and set aside to soak. In a large bowl, mix eggs with 2 tbsp sugar until a pale cream colour. Add milk, cream and liqueur and combine with a spatula.

3 Place remaining sugar in a small, wide saucepan and cook over low heat until a deep caramel colour (3-5 minutes; do not stir). Pour caramel into a 23cm-diameter x 10cm-deep ovenproof glass bowl, covering base evenly. Set in a cool place. 4 Pour cream mix into the bowl, making sure it is evenly distributed. Place bowl in a deep roasting tin and pour hot water into the tin until it reaches three-quarters of the way up the side of the bowl. Bake in oven for 45 minutes; the flan should still wobble in the centre when gently shaken. Remove from tin and refrigerate until completely chilled. Run a small knife around the edge, then turn out onto a serving plate. Serve with rum-soaked raisins, cherries and roasted almonds.