I am so proud of this dessert. Not just because it’s a hit; a guest favourite and a family recipe that has everyone knocking down our door when we make it…but because crunchy toffee pieces and custard make such a beautiful dessert — it feels like you’re dining in a five start cuisine restaurant instead of your dining room table. And that’s always a win-win situation, right?
The art of making this beautiful dessert is a little involved, but so worth the process. I mean, who doesn’t love caramel? Or custard even?
And I gotta say, 1 000, 000 times better than store bought Creme Caramel cups, the flavour in this flan is so good, we never have any complaints. Ever.
There are mainly three steps with the whole process:
Coating the pan with caramel…
Straining the custard mixture, with the mouth-watering vanilla and orange scents…
Baking the flan in an oven tray filled with water for the best results.
Waiting overnight is probably the hardest part after baking, as you will most definitely want to pull this apart as soon as it’s out of the oven, BUT, over-night refrigerating allows the caramel to set in such a way that you’re guaranteed a beautiful winning dessert putting smiles on everyones faces this Christmas.
This was, and still is, the way we celebrate Christmas.
So, from my table to yours, have a wonderful, safe and joyous Christmas everyone! Enjoy this flan…
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