Orange Cinnamon FlanMake on Fresco
Flan is a thing of beauty when it is done right. I LOVE it. This is a Mexican version of creme caramel I guess. Best served slightly warm in my opinion, it doesn't have the same crunchy top, rather the caramel is like an unctuous syrup that is served around the silky custard. Just heavenly. (Oh, and yes, Mexican origin! Those culinary genius'. Gotta love 'em.)
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- 1 Cup raw caster sugar BUY
- 200 Grams whole milk
- 1 x 395 Gram tin condensed milk
- 3 eggs
- 3 egg yolks
- 20 Grams cornflour
- 200 Grams cream
- 10 drops doTERRA wild orange oil or finely grated zest 1 orange BUY
- 2 drops cinnamon bark oil or 1 tsp ground cinnamon BUY
- Teaspoons vanilla bean paste BUY
Place the sugar into a dry frying pan on a medium heat and bring to liquid, gently tossing occasionally. This will take around 10 minutes. Don’t rush it.
Divide between your dishes of choice. You could use one large dish if desired. This is more traditional.
Allow the caramel to cool completely.
Preheat the oven to 160°C.
Place the bowl/s onto a damp tea towel inside a shallow baking dish.
Place all the remaining ingredients into the Thermomix bowl and blend 15 sec/speed 10.
Pour custard on top of the caramel.
Transfer the baking tray to the oven. Pour enough water into the tray around the dishes for the water level to reach halfway up the sides of the dishes.
Cook 40-45 minutes until the custard is just wobbly in the centre.
Cool completely. Refrigerate at least 4 hours before un-molding and serving.
If you don’t have access to the doTERRA oils, you can use the finely grated zest of one orange and 1 tsp of ground cinnamon.
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