A Creme Caramel recipe passed on in many families, served at every christmas, with a hint of orange flavour and sticky toffee pieces…
Serves :16
Calories:166 kcal
Ingredients
Caramel:
- 1 cup granulated sugar
- 1/4 cup water
Flan:
- 5 cups milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 large eggs , room temperature
- 3 orange peel strips
How To Prepare
Caramel:
- Combine sugar and water in a saucepan over medium-low heat. Bring to a simmer, stirring constantly until sugar dissolves and mixture becomes a light brown syrup.
- Holding the handle of your pan, gently tilt the pan off the heat to distribute syrup evenly. Immediately pour into bundt pan or pie dish.
- Coat the base of the pan evenly by tilting the pan/dish and swirling the syrup around the base. Set aside and allow to cool.
Flan:
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In a medium-sized saucepan, combine the milk, sugar and orange peel. Stir to dissolve the sugar in through the milk and bring to a slow simmer on medium-low heat. Allow milk to simmer for 20 minutes. Stir through the vanilla, remove milk from heat and allow to cool for an hour until completely cool.
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Adjust oven rack to middle of the oven and preheat oven to 176C | 350F.
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In a bowl, beat the eggs with a hand-held mixer at medium speed for about 3 minutes until light and fluffy.
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Once the milk has completely cooled, remove orange peel and pour it through a fine strainer. Gradually beat the cooled strained milk in to the eggs. Beat on low speed until air bubbles are out. Pour flan mixture into pan/dish and place into a a larger oven-proof pan.
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Pour hot water into the larger pan to within 1-inch of top of the flan pan/dish. Place pan on the middle rack of the oven. Bake 50 — 55 minutes or until set to the touch.
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Remove from oven and leave in the water bath until cooled. Remove pan/dish from water and refrigerate overnight.
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To unmold and serve, place serving plate (topside down) on top of flan. Flip the custard pan onto the plate and carefully lift off cake tin.
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Break up toffee into pieces with a knife, and serve flan with toffee and (optional) orange slices.
