Flan is a creamy, rich custard that displays a syrupy topping and is a classic Mexican dessert.
Ingredients
- 4 tablespoons superfine (caster) sugar
- 3 large eggs
- 1 x 397g can sweetened condensed milk
- 1 x 377g can evaporated milk
- ½ cup minus 2 tablespoons (90g) good-quality cream cheese
Region: All Mexico
Cooking Time: 20 minutes
Preparation Time: 20 minutes
Serves: 6-8
Method
Heat the sugar in a saucepan over medium heat until it melts. Cook until it turns a deep golden brown colour, then pour the caramel into a flan mould and rotate the pan carefully, using a tea towel to protect your hands, so the insides are coated in caramel.
In a bowl, beat the eggs, then whisk in the milks, then the cream cheese. Whisk for 5 minutes until foamy, then pour into the flan mould. Cover with foil and place in a pressure cooker. Add water to come halfway up the sides of the mould, then place on the lid of the pressure cooker and cook for 20 minutes from the moment it starts to sound.
Let the pressure cooker cool, remove the lid and then the mould. Remove the foil and invert the flan onto a serving platter.
Chef’s tip: You can also cook this in individual ovenproof containers in a roasting tray of hot water, in an oven set to 160°C/Gas Mark 3 for 30 minutes.
Recipe extracted from The Mexican Cookbook
by Margarita Carrillo Arronte
RRP $90, Phaidon
