Ingredients
7 total- 320g caster sugar
- 50ml irish whiskey
- 10 egg yolks (freeze the whites for use in meringues or mousses)
- 1 (397g) tin condensed milk
- 1 (410g) tin evaporated milk
- 1 tsp vanilla extract
- 250ml double cream
Method
7 stepsStep 1
Make the caramel: heat the sugar and whiskey in a pan over a medium heat for 8-10 mins, swirling the pan and adjusting the heat as needed for it to cook evenly (but do not stir).
Step 2
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 the caramel covers the entire base; set aside.
Step 3
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 milks and vanilla until combined.
Step 4
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.
Step 5
Sit the flan in a large roasting tin and pour in enough 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).
Step 6
To serve, run a table knife around the edge of the flan to release it, then carefully invert onto a serving plate. Cover and chill leftovers for 2-3 days.
Step 7
Recipe Tip: Allow at least 3 hours chilling.