Blender dessert

Tan­ger­ine and an­cho chilli flan

The Guardian - Feast - - News -

Prep Cook Set­ting Serves 10 min 1 hr 10 min 3 hr+ 6

100g caster sugar 1 tbsp tan­ger­ine juice (or orange juice, if need be)

For the cus­tard 1 an­cho chilli (you want 18g, so you may need only ¾ of a chilli), soaked in boil­ing wa­ter for 10 min­utes

270g con­densed milk 100ml dou­ble cream 400ml whole milk 3 eggs

1 tsp vanilla bean paste or essence 1 tsp grated tan­ger­ine zest 1 gen­er­ous pinch flaked sea salt Flan is the Span­ish-speak­ing world’s an­swer to creme caramel. Cus­tard is a tricky thing to get right: corn­flour can make it too floury if it’s not cooked prop­erly, while eggs cur­dle if the heat is too high. But you can cheat by putting all the cus­tard in­gre­di­ents in a blender and blitz­ing them for 30 sec­onds: even a trained patissier wouldn’t be able to tell the dif­fer­ence.

Heat the oven to 150C/300F/gas 2. Put a 20cm x 20cm non­stick square tin (or a sim­i­lar sized oven­proof dish) in the oven to warm.

For the caramel, put the sugar in a large pan on a medium heat and cook for about eight min­utes: re­sist the urge to stir, and in­stead swirl the pan around un­til the sugar has melted. Con­tinue swirling slowly un­til the sugar turns a dark am­ber, then quickly take the tin from the oven and pour in the caramel, tilt­ing the tin as you go so it cov­ers the base evenly. Leave the caramel to set while you make the cus­tard.

Take the chilli from its soak­ing wa­ter and squeeze out any liq­uid. Dis­card the stalk, put the chilli, seeds in­cluded, and all the other cus­tard in­gre­di­ents in a blender and blitz on high speed for about 30 sec­onds, un­til well com­bined.

Tap the base of the caramel tin to check it has set (if it hasn’t, leave it a lit­tle longer), then pour in the cus­tard through a mesh sieve, to catch any larger bits of chilli.

Gently lift the tin into a larger, high-sided bak­ing dish and put in the oven. Care­fully pour boil­ing wa­ter into the larger dish to come half­way up the sides of the tin, then bake for 40-50 min­utes, un­til the sur­face is set and golden-brown, but the flan still has a good wob­ble to it (it will set more in the fridge). Lift the flan out of its wa­ter bath, leave to cool slightly, then re­frig­er­ate for at least three hours.

Take the flan out of the fridge half an hour be­fore you want to eat it. To serve, run a knife around the edge of the flan to re­lease it, and place a lipped plate larger than the tin on top of the flan tin. Hold­ing both the plate and the tin to­gether, quickly flip the whole thing over and gently lift off the tin: the flan should re­lease it­self on to the plate. Driz­zle the tan­ger­ine juice over the top and serve at once.

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