William Meppem
“The dulce de leche flan Ben and Elvis from Porteño made at their Popteño pop-up earlier this year was really cute. May I have the recipe so I can recreate it?”
Claire Page, Mascot, NSW
REQUEST A RECIPE
To request a recipe, email [email protected] or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Method
1.Preheat oven to 120C. Cook sugar in a frying pan over high heat, swirling pan occasionally, until dark caramel (7-9 minutes) then, working quickly, pour caramel into six 2-cup baking dishes and leave to cool and set (15-20 minutes).
2.Whisk eggs, milk, cream and 200gm condensed milk in a bowl to combine. Pour mixture into the moulds and place in a roasting pan, fill with hot water to come halfway up the sides of the moulds and bake until flans are set (40-50 minutes; they should have a slight wobble in the centre). Refrigerate flans until cooled and set (4 hours).
3.Meanwhile, for dulce de leche, preheat oven to 220C. Pour remaining condensed milk into a 1.5-litre baking dish, cover with foil and place in a large roasting pan. Fill pan with water to halfway up the sides of moulds, then bake until milk is dark golden, topping up water as necessary (1½-1¾ hours). Remove from roasting pan and whisk dulce de leche until smooth. Fill a piping bag fitted with a 5mm nozzle and set aside until needed. Dulce de leche will keep refrigerated in an airtight container for up to a week.
4.Run a knife around the edges of each flan and turn out onto serving plates, pipe dulce de leche on top and serve with whipped cream.
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