COOKBOOK: Mag Recipe

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Flans are also known as creme caramel. This dessert has always been a favourite of mine!

Unusually made with cinnamon, it was delicious! Not the easiest desserts to make but once you gain some practise with the caramel, it will also be one of your fav to make.

A mistake frequently made when making caramel is to leave on heat for too long. When it appears to have a small amount of colour, take it off the heat immediately and you will find that it will collect extra colour. In a few seconds it will be the perfect caramel.



Serves 6

165g (3/4 cup) caster sugar, plus extra 110g

1/4 cup water

4 x 59g eggs

2 egg yolks

500ml ( 2cups) milk

375ml (1 1/2 cups) pure cream

3 cinnamon sticks

Place caster sugar in 1/4 cup of water in a saucepan on low heat. Stir until sugar dissolves. Increase heat to high and boil, without stirring for approx 5-7min, or until syrup becomes a slight golden colour. Remove from heat and allow bubbles to subside. You will see that it will pick up a little more colour.

Pour caramel in a 20cm cake pan and set aside to set.

Preheat oven to 180C. Place a folded towel in a roasting pan.

Place eggs, egg yolks and extra caster sugar in a large bowl and whisk until combined.

Heat milk, cream and cinnamon sticks in a medium saucepan or until almost simmering. Remove pan from heat and set aside for 2 minutes to allow cinnamon to infuse. Whisk into egg mixture through a sieve. Carefully pour over caramel in pan.

Place cake pan on top of tea towel in a deep roasting pan. Add hot water to reach half way up the roasting pan. Bake in oven for approx 40mins or until set. To check if set, insert a sharp skewer in the centre, if it comes out clean, it is set.

Remove and cool. Chill for 3-4hours, or overnight.

Just before serving, dip cake pan in a pan of hot water for 15-30seconds. Invert onto a serving plate. Cut into wedges to serve.

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