Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 200grams Anzac biscuits (crumbled)
- 1/2 cup milk
- 1teaspoons vanilla bean paste
- 1/4 cup golden syrup
- 2tablespoons toasted coconut chips (to serve)
- 375milliliter evaporated milk
- 6 free range eggs
- 1/2 cup caster sugar
- 395grams sweetened condensed milk
Nutrition per serving
2820kJ
Protein
19.0grams
Sugars
79.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 150°C. Place sugar and syrup in a non-stick frying pan over medium heat and cook, swirling pan, for 2 minutes or until sugar dissolves. Cook, without stirring, for a further 4 minutes or until sugar is a deep amber caramel.
Step 2 of 5
Pour caramel into a 26 x 3.5cm round ceramic dish. Place in a deep roasting pan and set aside to cool.
Step 3 of 5
Combine eggs, condensed milk, evaporated milk, milk and vanilla in a bowl. Pour through a fine sieve over caramel. Cover with foil.
Step 4 of 5
Fill roasting pan with just-boiled water until just over halfway up side of dish. Bake for 35 minutes or until custard is firm around edges with a slight wobble in centre. Turn oven off and cool for 20 minutes. Remove dish from roasting pan and cool at room temperature for 30 minutes. Refrigerate overnight.
Step 5 of 5
Run a sharp knife around flan. Place a flat plate over top and flip to invert. Scatter over biscuits and coconut. Cut into slices and serve.
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