Flan fans, this one's for you!
The Fireball No.6 Salted Caramel Flan is jiggly, caramel-y, cool, sweet, saucy, and all the more moreish thanks to the premium salted caramel liqueur it boasts inside.
Ingredients
Serves 6-8 pax
- 1 cup granulated sugar
- ¼ cup water
- 4 large eggs
- 385g sweetened condensed milk
- ½ cup Fireball No.6 Salted Caramel Liqueur
- ¾ cup full cream milk
- 1 tsp vanilla essence
Method
- Preheat oven to 180°C and prepare the 9x9-inch square baking pan by lining it with Spray 'n' Cook (this’ll ensure an easy release).
- Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
- Carefully pour the caramel into your baking pan. Make sure to do it evenly so the entire bottom is coated. Set aside to harden.
- In a large mixing bowl, add the eggs, sweetened condensed milk, Fireball, whole milk, and vanilla extract. Whisk together until everything is fully combined, but try not to over whisk so that there aren't too many air bubbles in the mixture.
- Pour the custard mixture into the caramel-coated pan. Cover the top of the pan tightly with aluminium foil.
- Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
- Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the aluminium foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay – it will continue to cook with the residual heat.
- Once it's cooled, cover with the lid or aluminium foil and refrigerate for 4 hours or overnight.
- Place a large plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
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