ANNA GARE'S FLAN

Sunday Herald Sun - Stellar - - Delicious On Sunday -

Recipe from De­li­cious Ev­ery Day SERVES: 10

1 cup (220g) white sugar, plus 1 tbs ex­tra Finely grated zest of 1 or­ange 270ml can co­conut cream 395g can sweet­ened con­densed milk 300ml pure (thin) cream 3 eggs plus 3 egg yolks ½ tsp nat­u­ral vanilla ex­tract

Pre­heat oven to 160°C. Com­bine the sugar and ¼ cup (60ml) water in a heavy-based saucepan over low heat. Stir just un­til sugar dis­solves. Add the or­ange zest and gen­tly sim­mer with­out stir­ring over medium heat for 7-10 min­utes un­til the syrup turns a deep golden caramel colour. Re­move im­me­di­ately from heat and pour the caramel evenly over the base of a 1L flan dish.

Al­low to cool and set Heat co­conut cream, con­densed milk and cream in a small saucepan over low heat. Stir to pre­vent con­densed milk from burn­ing. Re­move just be­fore boil­ing. Beat the eggs, egg yolks, ex­tra sugar and vanilla ex­tract to­gether in a stain­lesssteel bowl un­til creamy.

Pour in the heated co­conut cream mix­ture slowly, while whisk­ing, un­til smooth. Pour the mix­ture through a fine sieve over the cooled caramel syrup in the flan dish. Line a roast­ing tin with a damp tea towel. Place the flan dish on top and pour enough boil­ing water around the out­side of the dish to reach half­way up the side. Bake un­cov­ered for 30-40 min­utes un­til the cen­tre is set but wob­bly.

Re­move from the oven and al­low to cool. Re­frig­er­ate for at least 5 hours. Run a knife around the edge for easy re­lease. Place a plat­ter with a rim over the top, flip the whole thing over, and re­move flan dish to re­veal the up­side-down flan topped with ooz­ing caramel.

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