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Lime and mint caramel flan
Lime and mint caramel flan
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Indulgent Mexican flan - the ideal finale for your fiesta.
Ingredients:
  • 337.50 gm sugar
  • 395g can of condensed milk
  • 515.00 gm full cream milk
  • 252.50 gm thickened cream
  • 1 bunch mint, reserve a few sprigs for garnish
  • Zest of 2 limes, finely grated
  • 5 XL eggs
  • 5 XL egg yolks
Instructions:
  • Heat the oven to 170C (150C for fan-forced ovens).
  • Create a caramel by combining 1 cup of sugar and 1/2 cup of water in a clean saucepan over high heat. Let the mixture melt and boil without stirring until it thickens and turns into a syrupy consistency. Once the edges of the saucepan show a caramel hue, gently swirl the pan and remove from heat when the toffee reaches a golden caramel color. Note: Ensure the toffee is not too pale for flavor or too dark for bitterness.
  • Pour the toffee into a large flan dish or divide it among smaller individual flan dishes, swirling the toffee to evenly cover the base of each dish. Allow it to set aside.
  • In a saucepan over medium heat, gently heat condensed milk, milk, cream, mint, and zest until just below simmering. Let the mint and lime flavors infuse for at least 20 minutes after turning off the heat. Remove the mint before continuing.
  • In a bowl, whisk together the eggs, egg yolks, and remaining 1/2 cup of sugar until well combined. Gradually pour in the milk mixture while gently whisking to incorporate. Strain the mixture and carefully pour it into the molds.
  • Arrange moulds in a deep baking dish, cover loosely with tin foil, and place in the oven. Pour very hot water into the baking dish until it reaches halfway up the sides of the moulds. Bake for 45 minutes, or until the custard is set but slightly wobbly. Remove from the oven, cool, then unmold onto serving plates and garnish with a sprig of mint before serving.

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