Muffin pan flans
These modestly sized individual flans are incredibly easy to make … and incredibly delicious.
• ½ cup sugar
• 4 whole eggs plus 2 egg yolks
• 1 can (375ml) evaporated milk
• 1 can (395g/300ml) sweetened condensed milk
• ½ tsp vanilla extract
Heat your oven to 170°C fan-forced (180°C conventional). Place the sugar in a small saucepan with 2 tablespoons of water and bring to a boil, swirling the pan occasionally to help the sugar melt evenly. Continue to cook until the sugar forms a dark caramel. Divide the caramel among the cups of a 12-cup non-stick muffin pan.
Combine the eggs, egg yolks, evaporated milk, condensed milk and vanilla extract and whisk to combine. Strain through a sieve and divide among the cups of the muffin pan. Place the muffin pan into a larger baking tray and pour boiling water around the pan until it reaches halfway up the sides of the cups. Bake for 20 minutes.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours. Turn the flans out onto a large baking tray (to catch all the caramel), then either transfer the individual flans to serving plates with the liquid caramel or keep in an airtight container.
Adam’s tip: This flan is firm enough to be sliced, too, so if you don’t want to use a muffin tray (which can be a little fiddly), just bake it as one large flan and slice it into 12 portions.
Rum, raisin and butter tarts
These tarts don’t have hearts of gold so much as a fruity, syrupy goodness that’s equally tasty served warm or at room temperature.
• ½ cup sultanas
• 2 tbsp dark rum
• 3 sheets ready-rolled shortcrust pastry
• ½ cup soft brown sugar
• ½ cup golden syrup
• 60g butter, melted
• ¼ tsp salt
• 2 eggs
• ½ tsp vanilla extract
• vanilla ice-cream, to serve (optional)
Heat your oven to 200°C fan-forced (220°C conventional). Cover the sultanas with rum and set aside for 10 minutes to absorb. Thaw the pastry, cut into 10-centimetre rounds and fit them into the cups of a 12-cup muffin pan.
Whisk together the sugar, golden syrup, butter, salt, eggs and vanilla extract. Divide the sultanas between the pastry cases and fill with the syrup to three-quarters of their capacity. Bake for 15 minutes, then allow to cool in the tin. Serve warm with ice-cream, or cool to room temperature before serving. Watch out! They’ll be runny inside.
This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale August 16.
2010 MasterChef winner and TV presenter