Chilli, Orange & Cinnamon Flan
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 60 minutes
- 4 tablespoons golden syrup
- 300ml/10.6flozs. evaporated milk
- 150ml/5flozs. double cream
- 300ml/10.6flozs. milk (full cream)
- 1/2 cup caster or superfine sugar
- 3 eggs, room temperature
- 2 tablespoons finely grated orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Oil spray
Step 1 - Process the two milks, cream, sugar, eggs, zest, vanilla, cinnamon and cayenne pepper together in a large food processor. Skim off the bubbles (or let rest for a while and bubbles will dissipate).
Step 2 - Preheat oven to 150C/300F and have a water bath ready. Spray the inside of a flan tin with oil spray. Spoon golden syrup into the centre and then pour the eggy milk mixture on top making sure to avoid using the foam. Place in water bath and bake for 55-60 minutes or until set. Cool completely.
Step 3 - Run a sharp knife around the edges of the tin and then place a serving plate (with a lip as there will be caramel syrup coming out) and carefully upend.