Serves: 8–10
Prep time: 5 mins
Cook time: 1 hr, plus at least 3 hrs chilling
Ingredients
- For the flan
- 10 egg yolks (freeze the whites for use in meringues or mousses)
- 1 × 397g tin condensed milk (we used Carnation)
- 1 × 410g tin evaporated milk (we used Carnation)
- 1 tsp vanilla extract
- 250ml double cream
- For the caramel
- 320g caster sugar
- 50ml Irish whiskey (we used Jameson)
Method
- Make the caramel:
Heat the sugar and whiskey in a pan over medium heat for 8–10 mins, swirling the pan and adjusting the heat as needed for it to cook evenly (but do not stir). - Once the caramel is a deep amber colour, remove from the heat and immediately pour into a shallow 23cm flan or quiche dish. Working quickly, tilt the dish so caramel covers the entire base; set aside.
- Preheat the oven to 160°C/140°C fan/gas 3. In a bowl, briefly mix the egg yolks with a spatula, then fold in the creams, milks and vanilla until combined.
- Fold in the double cream until it’s completely incorporated, then pass the mixture through a fine sieve into the flan dish. Give it a couple of taps on the worktop to remove any bubbles; cover tightly with foil.
- Sit the flan in a large roasting tin and pour in boiling water to come two-thirds of the way up the sides of the dish. Bake for 50 mins until set with a slight wobble in the centre (peek under the foil to check it from 40–45 mins). Carefully remove the dish from its water bath and set aside to cool. Transfer to the fridge for at least 3 hrs before serving (or overnight).
- To serve, run a table knife around the edge of the flan to release it, then carefully invert onto a serving plate.
