Ingredients
- ½ cup sugar
- 4 whole eggs plus 2 egg yolks
- 1 can evaporated milk (375ml)
- 1 can sweetened condensed milk (395g, 300ml)
- ½ tsp vanilla paste or vanilla extract
Recipe serves: 6-8
Method
Heat the sugar in a small saucepan, swirling occasionally, until it liquefies and turns to a dark golden caramel (watch the caramel closely as it can change colour quickly, and will continue to darken slightly even after removed from the heat). On a gas stove this will take around 10 minutes but on induction it will be ready in around 3 minutes.
Pour the caramel into the base of a 20cm diameter round or similar sized oval pie tin and allow to harden for a few minutes at room temperature. There is no need to line or grease the tin.
Whisk the remaining ingredients together and pour through a fine sieve over the caramel to remove any lumps.
Heat your ASKO steam oven to 100C on full steam. Steam the custsard for 40 minutes, or until the centre is just barely set (test by tapping or wiggling the tin and watching the ripples on the top of the flan) and then remove from the heat. It’s best to take the flan off the heat while the centre is still a little wobbly, as it will continue to set off the heat.
