Ingredients

Method

For the caramel sauce:

125 g sugar
1 T water

For the custard:

385 g can Nestlé full cream sweetened condensed milk
380 g can Nestlé ideal evaporated milk
4 free-range eggs, separated

Method

Ingredients

1. Preheat the oven to 180°C. To make the caramel sauce, place the sugar and water in a saucepan over a high heat. Bring to a boil, then reduce the heat to medium.

2. As soon as it starts to turn golden brown, remove from the heat and pour into your desired flan moulds. Set aside.

3. To make the custard, combine the condensed milk and evaporated milk in a bowl. Stir using a spatula until well incorporated.

4. In a separate bowl, whisk the egg yolks, then mix with the milk mixture.

5. Beat the egg whites until soft peaks form, then fold into the milk-and-egg yolk mixture using a spatula taking care not to knock out the air. Divide the mixture between the prepared flan moulds.

6. Half-fill a baking tray with warm water, the place the moulds into the tray and bake for 30–35 minutes. Chill for at least 3 hours before serving.

Photography: Sadiqah Assur-Ismail
Production: Brita du Plessis
Food assistant: Josh van Zyl

Looking for more Nestlé ideas? Get the recipe for caramel tres leches cake here.

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