Fuss-free Flan
it’s easier to make than you think!
I love the silky texture of flan. And I love how simple it is to make, but just be careful when you are boiling the sugar not to burn yourself or the sugar. If you are serving it after dinner, make it in the morning or the day before so it has enough time to set a little more as it cools.
Makes 1 flan
Sugar, 1 cup
Water, 1/4 cup
Eggs, 4 whole
Egg yolk, 1
Evaporated milk, 1 can
Sweetened condensed milk, 1 can
Vanilla extract, 1 tsp
Heat oven to 170C fan. Find a 9-inch cake tin and have it ready on the bench to pour the sugar into. You don’t need to grease it.
Put the sugar and water in a heavy-bottomed pot. Heat on low until the sugar dissolves into the water. Turn the heat up to high and it will begin to bubble, boil for about 5 minutes or until the sugar turns a deep golden colour. It will quickly burn after it turns golden, so you need to watch it carefully. Pour the sugar into the cake tin and, working quickly, pick up the tin and swirl the sugar around so it coats the base of the tin. The sugar will be very hot and will harden very quickly. Set it aside while you make up the egg mixture.
Place the hot pot in the kitchen sink and run hot water over it to soften the sugar and so it’s easier to clean later.
In a large bowl, crack 4 whole eggs and then the yolk from one more egg. Pour the can of evaporated milk, sweetened condensed milk and the vanilla and whisk together until smooth. Place a sieve over another bowl and pour the egg mixture through the sieve to remove any lumps. Pour the egg mixture into the cake tin with the sugar then cover tightly with aluminium foil.
Find an oven dish with high sides and sit the cake tin inside. Pour boiling water into the oven dish as high as the flan is reaching in the tin. Carefully lift the dish into the oven. Bake for about 40 minutes or until it is set. Leave a little wobble in the centre of the flan, and as it cools, it will continue to cook.
Leave to cool in the tin on the bench then put the tin straight into the fridge until it is cold. This will take about 6 hours. When you are ready to eat it, slide a sharp knife around the edges, then turn it upside down on a plate, and it will slide out.
Slice into pieces and serve.
