AT A GLANCE
"I adore this divine flan from El Público and would love to recreate it at my next dinner party."
Helen Carruthers, Subiaco, WA
REQUEST A RECIPE
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|01||Combine milks in a large bowl. Add eggs, vanilla seeds and rind and whisk together. Cover and leave to infuse at room temperature for 30 minutes.|
|02||Lightly butter six 220ml metal pudding moulds. Scatter sugar evenly in a large frying pan and cook over high heat, swirling pan occasionally, until melted, then stir with a spatula until deep caramel (4-6 minutes). Divide caramel among moulds and set aside to harden (20-30 minutes).|
|03||Preheat oven to 160C. Divide custard mixture among moulds and place moulds in a deep roasting pan lined with a tea towel. Fill pan with boiling water to three-quarters up the sides of moulds, cover with foil and bake until set with a slight wobble (40-45 minutes). Remove from pan, cool completely, then refrigerate overnight to set.|
|04||For candied chilli, bring half the sugar and 100ml water to the boil in a small saucepan. Add chilli and boil until starting to become translucent (4-5 minutes). Strain, reserve chilli and discard the syrup, and repeat with remaining sugar and 100ml water, boiling until chilli is translucent (4-5 minutes). Strain chilli (discard syrup) and spread on a tray lined with baking paper. Leave in a warm place to dry (8-12 hours). Store in an airtight container.|
|05||For chocolate crumb, combine flour, cocoa and sugar in a bowl. Rub in butter, then roll dough between 2 pieces of baking paper to 3mm thick. Remove top sheet of baking paper and bake dough, mixing with a fork occasionally, until crumbly and cooked (15-20 minutes).|
|06||To serve, turn flans out onto plates and top with chocolate crumb and candied chilli.|