SPANISH, FLEMISH, YUMMISH FLAN.

Steamed Spanish Flan

Well kids, promised this on Twitter a week back already…how fast time flies when cooking your way towards a new cookbook. Never a dull food moment around here I can tell you. Luckily I have managed to eat some other peoples cooking lately, and have to say, it is a pleasure to have someone cook for me. Really appreciate it! Also had Jude Blereau’s Wholefood cooking class to the tune of 70 people on Sunday and it was not only fascinating, but exhausting…and so fun, we’re doing it all again in July! Hmmnnn, not sure it was that much fun! Anyway, needless to say, this is easy, delicious and pretty nutritious if you start out with the right ingredients…ah la Jude! Happy steaming. Ola!

NEED:
220g caster sugar
1 tsp vanilla bean extract
4 eggs
1 tin condensed milk
190g whole milk
pinch salt

DO:
Place caster sugar into saucepan and on low heat (Induction 3) allow crystals to dissolve slowly. Stir occasionally.
Without stirring, allow sugar to cook on higher heat (Induction 5-6) until bubbling and the color becomes caramel. Do the hard ball test or measure temperature with a candy thermometer. It should reach between 125-130°C.
Pour into buttered pie or flan dish and set aside.
Place all remaining ingredients into Thermomix bowl and whiz together for 20 seconds on speed 6. Pour gently over top of the toffee. Place into Combi Steam Oven and cook for approximately 40 minutes or until center is still wobbly, but basically set. (One of the few occasions in life that we want wobble!)
Cool and chill completely before unmoulding and serving. The crispy crunch of golden toffee is only matched by the creamy decadence of the gentle vanilla custard. Please enjoy.
(No steam oven? See here!)