Spanish, Flemish Flan.

Serves 6-8 Prep Time 5 minutes   Cook Time 45 minutes   Rated:

Given that I am currently in the land of flan (Flanders-ish) I thought it was time this went up. I don't know how many of you have a steam oven, but they are pretty great. You could try these in your Varoma, but the trouble with that steaming method is the steam is predominantly from the bottom rather than in surround and so you do get a slightly different result in texture. Having said that, still delicious. Maybe just not as perfect.

You could garnish with fresh fruit, but I prefer it plain, let the toffee do the talking.

So not dissimilar to Vanilla Crème Brulee or even the Spiced Crème Catalan basically a fancy custard but silky smooth. You're welcome.

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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. Alternatively divide equally between several smaller dishes, (oven proof dariole moulds are perfect) which makes this dessert much easier to serve.


Place all remaining ingredients into Thermomix bowl and blend 20 sec/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 un-moulding and serving.


No steam oven?? Well go get one…or use a water bath in your oven…180ºC, preheat a tray of water in the bottom of your oven and double wrap the flan dish with foil, place into the water bath….very carefully. Same timing. Approx, don’t forget the wobble.

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