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Crème Caramel or “Flan Flan”


  • 250g sugar

  • 4 tbsp water

  • 400g condensed milk

  • 150 ml milk

  • 150ml cream

  • 4 egg yolks

  • 1 vanilla bean


  • 1.

    Mix the water and the castor sugar and bring to a gentle simmer over a moderate heat.

  • 2.

    The syrup will begin to thicken and become syrupy as it heats keep and eye on it at this stage.

  • 3.

    As it starts to tinge a little amber in colour remove from the stove and allow to darken further off the heat.

  • 4.

    Pour into the flan mould and reserve aside.

  • 5.

    Mix the yolks, milks and vanilla in a bowl, be carefull not to aerate or create bubbles.

  • 6.

    Pour into the mould ontop of the caramel.

  • 7.

    Place into a water bath, fill the half way up the mould with hot water.

  • 8.

    Place in a pre heated oven at 150°c for 35 minutes or until when tapped the custard will only wobble once.

  • 9.

    Pierce the centre of the custard with a knife if it comes out clean remove from the oven.

  • 10.

    Cool and refrigerate until totally cold.

  • 11.

    Run a knife around the edge of the mould and invert the flan dish over a plate.

  • 12.

    The custard will come out of the mould easily if the air is released.

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