The second recipe I cooked at the cookery school, was the quintessential Argentinean dessert of flan. Flan is not to be confused with the British fruit and sponge concoction of the same name, in fact it is most easily described as a type of crème caramel.
When making the dish it is important to have the right equipment. Small metal pudding basins or simple ramekins work fine, but I use silicone moulds as they are the easiest to turn out.
Ingredients
250ml whole milk
2 eggs
2tbsp caster sugar
1tsp vanilla extract
50g caster sugar for caramel.
Method
1. Melt 50g of sugar in a small heavy based saucepan, moving constantly, until a caramel coloured syrup forms. Swirl the pan, do not use a spoon.
2. Pour immediately into 8 small silicone moulds. Swirl up the side slightly by tilting the moulds, allowing the caramel to creep up the sides.
3. Preheat the oven to 160°C.
4. Warm a saucepan with the milk and the 2tbsp of sugar, over a low heat, until the sugar has dissolved.
5. Crack the eggs in a bowl and beat them a little bit to break down the proteins.
6. Pour the milk over the eggs, whisking lightly the whole time.
7. Strain through a sieve into a measuring jug to remove any lumps. The custard will be thin.
8. Pour equal amounts into each mould.
9. Place the moulds in a baking dish and pour 1 inch of hot water around the moulds.
10. Bake for about 15 minutes, or until a knife inserted into the centre comes out clean.
11. Allow to cool down before unmoulding.
Mastication / Destination 