Total Time
55mins
Prep 30 mins
Cook 25 mins

A rich, creamy custard - not unlike creme caramel. Submitted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. Caramel.
  2. Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
  3. Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
  4. Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
  5. Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
  6. Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
  7. Put the custard into a baking dish with hot water to come halfway up the sides.
  8. Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
  9. Cool, then chill for a few hours or overnight.
  10. Unmould on to a serving dish or individual plates. Serve with pouring cream.

Reviews

(1)
Most Helpful

I made 6 individual Mexican Flans in 6 ramekins. I followed the instructions to the letter and found them really easy to follow – which for me was great because although I’ve eaten similar dishes often, and was familiar with how they are made in a general sort of way, I’m still not very experienced with making something like this. All part of the 2005 Zaar World Tour learning curve I’m on! I was absolutely delighted with the results. A really delicious dessert, which I’ll make a lot more confidently a second time! One family member said “Did you actually make these?” It was obvious I had because they were in the ramekins! And they looked really attractive served like that, so that’s how I’ll be making these in the future too.” Thank you Fairy Nuff!

bluemoon downunder October 01, 2005

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