Caramel and custard – we can’t think of a more heavenly combination. Easily prepare this cinnamon flan that’ll introduce some diversity to your range of desserts. It’s sweet, rich, and topped off with some extra spice.
- 1 cup (220 g) sugar
- ½ cup (125 ml) water
- 2½ cup (625 ml) milk
- 300 ml cream
- 2 cinnamon sticks
- 2 whole cloves
- 4 eggs, beaten lightly
- 2 egg yolks
- ⅓ cup (75 g) caster sugar
- 2 tsps vanilla essence
Preheat oven to 160 C. To make caramel, combine sugar and water in a small heavy-based pan. Stir over heat, without boiling, until the sugar is dissolved. Boil, uncovered, without stirring, until golden.
Pour the caramel over base of a deep 20 cm-round cake pan.
For the custard, combine milk, cream and spices in a medium pan. Bring to the boil; remove from heat and stand, covered, for 15 mins. Discard spices. Combine the eggs, yolks, sugar and essence in a bowl. Add milk mixture and whisk until just combined.
Strain custard through a fine sieve into the pan. Place pan in a baking dish with enough boiling water to come halfway up the pan. Bake for about 50 mins or until custard is just set.
Remove pan from water, cool. Cover flan, refrigerate overnight.
TIP This recipe must be made a day ahead to allow the toffee to dissolve into a sauce.