Flan is a dessert that travelled it’s way to Latin American from Spain but has really become a classico dessert dish in Mexico! Although flan is considered a dessert dish, there is no specific time for flan! We eat it for breakfast, lunch and dinner. Here’s a flantastico receta, or you can always come to our casa: El Sabor by El Cielo in North Melbourne!
- 1 cup white sugar
- 1 cup whole milk
- 395 ml sweetened condensed milk
- 3 eggs
- 3 egg yolks
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon grated orange zest
- 1 tablespoon vanilla essence
- 1 tablespoon cornflour
- 1 cup thickened cream
- Preheat oven to 180 degrees C.
- Pour sugar in a deep saucepan over medium heat and cook, stirring constantly, until the sugar melts and turns a golden amber colour. This will take approximately 10 minutes. Carefully pour the melted sugar syrup into a round baking dish. Leave to cool.
- Pour milk, condensed milk, eggs, egg yolks, orange juice, orange zest, vanilla essence and cornflour into a blender and blend for a 1-2 minutes until the mixture is smooth and combined.
- Pour in the cream and pulse to combine. Pour the mixture over the cooled caramel syrup in the baking dish.
- Line a roasting tin with a damp kitchen towel. Place the baking dish on the towel inside the roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for approximately 50 minutes, until the centre of the flan is set but still slightly jiggly when moved. Leave the flan to cool then refrigerate for at least 4 hours.
- To serve, run a sharp knife around the inside of the dish to release the flan. Invert a plate on the dish, flip the dish over and gently remove the dish to reveal the flan.