About this recipe:You'll get your just deserts with this dessert (in a good way), with just four ingredients - eggs, vanilla, sugar and sweetened condensed milk. A simple and sweet custard treat, this Mexican crème caramel, also known as 'flan', looks and tastes deceptively elegant. A gorgeous after for any day of the week!
1 (397g) tin sweetened condensed milk
1 1/2 teaspoons vanilla extract
300g caster sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 150 C / Gas 2. Have ready a 23cm round cake tin.
In blender or food processor (or using electric mixer) combine eggs, condensed milk and vanilla and blend until smooth. In medium saucepan cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown remove from heat and pour into waiting tin. Pour egg mixture over liquid sugar.
Line a roasting pan with a damp kitchen towel. Place cake tin on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with water to reach halfway up the sides of the cake tin.
Bake 70 minutes in the preheated oven or until knife inserted in centre comes out clean. Remove cake tin from water bath and let cool completely, about 1 hour. Run a knife along the edge of the cake tin, place a serving plate on top and invert. Serve.
For a texture that's denser (more like cheesecake), substitute 225g cream cheese for two of the eggs.
really easy recipe but more like a very thick omelette with toffee on top than the dessert I thought it would be. Horrid, straight in the bin. Can't even give it zero stars so will have to rate it at a 1. - 27 Feb 2012