Cream Based Recipes

Pre-heat oven to 175°C.

Prep Time: 10 minutes,
Cooking Time: 40-45 minutes

Serves 6

• 3/4 cup sugar
• 1/3 cup water
• 5 whole eggs
• 5 egg yolks
• 85g sugar
• 670 ml milk (for a richer custard half milk/half cream)
• 2 tbls Cointreau
• 2 tsp vanilla essence

• Combine sugar and water in a small saucepan and stir over heat until sugar is dissolved. Boil, to produce carmel, without stirring for about 10 minutes or until browned.
• Pour caramel over the base of a lightly oiled 20cm flan dish, set aside and cool.
• Combine eggs, yolks, sugar, milk  Cointreau and vanilla and whisk until well combined. Strain mixture and slowly pour egg mixture into prepared caramel tin.
• Place pan in baking dish with enough boiling water to come halfway up sides of pan. Bake for 40-45 minutes or until custard is just set. Remove pan from water and cool. Cover and refrigerate overnight.
• To serve, run knife around edge of custard to loosen. Place pan in a little hot water to loosen caramel on base, turn onto platter.

Tip: place kitchen towel paper in baking dish to prevent custard from sliding around.