FLAN MEXICANO
SERVES 10
Like other countries, the origin of Mexican flan comes from the classic French crème caramel. I have eaten flans from South America and even Asia and it’s incredible to see just how similar they all are in flavour and texture, even though the ingredients might be quite different. Thankfully, Mexican flan uses easy-to-find ingredients and is quicker to make than other styles. Just let it cool and it’s ready to serve. Cajeta is a type of dulce de leche. You will find it at Latin American supermarkets.
115g caster (superfine) sugar 395ml condensed milk 375ml evaporated milk 5 free-range eggs 1 tablespoon vanilla essence cajeta, for drizzling (optional)
Preheat the oven to 50°C. Place a 23cm round cake tin in the oven to heat up. Combine the sugar and 1 tablespoon water in a small saucepan over medium heat and cook, stirring, for 6-7 minutes, until you have a dark-golden caramel. Remove the cake tin from the oven and carefully pour the caramel over the base of the tin. Set aside to cool for 20 minutes. Increase the oven temperature to 180°C. Combine the milks, eggs and vanilla in a blender and blitz until smooth, then pour the mixture into the cake tin. Cover with foil, then transfer to the oven and bake for 45 minutes or until just set.
Remove the flan from the oven, discard the foil and allow the flan to cool for 20 minutes before transferring to the fridge for 1-2 hours or, preferably, overnight. Run a knife around the edge of the flan, then very carefully invert it onto a large serving plate. Cut into slices, drizzle with cajeta (if using) and serve.