Use Ponche-De-Crème to Make Flan
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‘Tis the season to bake cakes and get drunk. Why not do both at the same time? After realising traditional flan is made with evaporated milk, condensed milk and eggs—all the ingredients for ponche-de-crème—you’ll wonder why you never thought about doing this before. It only makes sense to substitute all of those ingredients with your favourite silky, smooth holiday drink.
YIELDS: 1 Serving
COOK TIME: 1 hr 20 mins
- 2 cans evaporated milk
- 1 can condensed milk
- 5 eggs
- ½ tablespoon aromatic bitters
- 1 teaspoon nutmeg, ground
- 2 tablespoons rum
- 1 teaspoon vanilla
- 1 lime zest
- For the caramel:
- 1 cup sugar
- 5 tablespoons water
- Preheat oven to 350°F.
- In a small sauce pot over high heat, stir sugar and water once until combined. Allow to caramelise or become a golden brown without stirring about 8-10 minutes.
- Pour the caramel into the bottom of an 8-inch round cake pan.
- In a large bowl, whisk evaporated milk, condensed milk, eggs, bitters, nutmeg, rum, vanilla, lime zest until well combined. Pour the mixture over the caramel in the same 8-inch cake pan.
- Place the 8-inch cake pan into a 12-inch cake pan or any larger dish. Pour water into the larger dish creating a bath for the dish.
- Bake flan for 1 hour. You must be able to stick a knife into flan and it come out clean before it’s finished baking sometimes more than one hour.
- Once finished baking, remove from water bath and allow to cool. Place into fridge overnight or freezer for at least 3 hours.
- To serve, run a knife around the edge of the flan and dish, place a plate over the dish. Carefully slide your hand under the flan dish, the other on the top of the plate, and flip the flan onto the plate. Slice to serve.