Caramel Custard Flan

by Gippsland Jersey


With a few simple ingredients you’ll be impressing your guests with a sweet (but not too sweet) treat that pairs well with fruit, cake, or just on its own. 

When a recipe only has a few components, it’s so important to make sure they’re high quality ones! Use Gippsland Jersey milk and cream (of course) but try to find fresh free range eggs and some authentic vanilla bean paste or extract if you can - it’s really worth it.

When you’ve worked your magic with this recipe once you’ll keep it in your repertoire for years to come. It can be made a day or two ahead in a regular loaf tin and then flipped onto a platter at dessert time. 

Delicate yet decadent, get ready to be blown away by this classic caramel custard flan.  


Serves 6-8
Time: 15 mins prep, 60 mins to cook


Caster sugar - ½ cup for caramel ½ cup for the flan
5 eggs
500 ml Gippsland Jersey milk
200ml Gippsland Jersey pouring cream
2 tsp vanilla extract or paste

Preheat oven to 150C. To make the caramel sauce, place ½ cup caster sugar and 1 tbsp water in a small saucepan over medium heat. Cook until sugar is dissolved and is a dark caramel colour. Don’t stir, just gently swirl the pan until complete. Pour the caramel into a loaf tin (roughly 25 x 15 cm), swirl to coat the sides of the tin and set aside until it’s cool. 

In a bowl, gently whisk the other ½ cup sugar, eggs and vanilla paste or extract until well combined, but don’t over mix as this might cause air bubbles. In a separate saucepan, heat the Gippsland Jersey milk and cream until hot but not bubbling. Steam should rise from the mixture to let you know it’s time to remove it from the heat. 

Pour the milk mixture slowly into the egg and sugar mixture, a little at a time, whisking until all incorporated. Strain the mixture through a fine sieve into the loaf tin on top of the set caramel. Tap the mixture gently on the bench to remove any bubbles. 

Cover loaf tin with foil and place into a bigger deep roasting tray. Create a water bath by pouring boiling water into the roasting tray so that it reaches about half way up the outside of the loaf tin. We usually pour the water into the roasting tray while it’s already in the oven to avoid spillage and burning! Cook your custard in the oven for around 60 mins. The custard should be set but will still have a good wobble to it, and will continue to cook and firm up after you’ve removed it from the oven. Remove the custard from the water bath and allow to cool completely before moving it to the fridge. Refrigerate for at least 2 hours before serving.

To serve, dip the bottom of the loaf into boiling water to loosen the caramel, then run a plastic knife or spatula around the edges of the flan, before inverting the tin onto a serving plate. It should come away from the tin pretty easily, just give it a little tap or wiggle if it’s being stubborn. Enjoy!

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