TANGERINE-AND-ANCHO CHILLI FLAN

“Flan is the most traditional Mexican dessert, consisting of caramel with custard set on top (or below, once flipped). The method couldn’t be simpler: once you’ve made the caramel, all the custard ingredients are thrown into a blender and blitzed until smooth. It’s as easy as that. This recipe was originally developed with blood oranges, which pair wonderfully with ancho chilli. If they are in season, do use them instead. And by all means experiment with other dried chillies and fruit juices! The flan will keep for up to three days in the fridge, if you want to get ahead.”

Serves 6

EASY

GREAT VALUE

Preparation: 30 minutes, plus overnight chilling time Cooking: 1 hour 10 minutes

caster sugar 120 g tangerine (or naartjie) juice 1T

For the custard: large dried ancho chilli (or 1 T smoked chilli flakes) 1, soaked in boiling water for 10 minutes then drained (and seeded if you prefer less heat) condensed milk 270 g

Woolworths double-thick cream ½ cup full-cream milk 1¾ cups free-range eggs 3 vanilla bean paste (or vanilla extract) 1t finely grated tangerine (or naartjie) zest 1t flaked sea salt a generous pinch

1 Preheat the oven to 150°C. Place a 20 x 20 cm non-stick square tin, or a similarsized ovenproof dish, in the oven to keep warm until required. Make sure your tin is not springform, you don’t want the caramel to escape. 2 To make the caramel, place the sugar into a large pan over a medium heat and cook for about 8 minutes: resist the urge to stir, and