“A rich, creamy custard - not unlike creme caramel. Submitted for Zaar World Tour 2005.”
6 6 flans

Ingredients Nutrition


  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.

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