WHAT PAN TO USE FOR FLAN RECIPES

Steps:

• Preheat oven to 325°F.
• Prepare an ice bath and set aside.
• Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
• Bring a large pot of water to boil; keep hot until ready to use.
• Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
• Swirl pan occasionally, DO NOT STIR.
• Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
• Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
• Dry bottom of pan.
• Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
• In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
• In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
• Slowly add hot milk whisking constantly.
• Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
• Stir in Vanilla, and pour custard into ramekins or cake pan.
• Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
• Bake until center is set when gently touched with finger, 30 to 35 minutes.
• Remove from oven transfer to a wire rack to cool completely.
• Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
• To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
• Serve.

Steps:

• Preheat oven to 150°C. Grease a 1.5-litre llanera tin or 15.5cm x 23cm oval ovenproof dish. Place sugar and 80ml water in a saucepan over medium heat and stir occasionally until sugar dissolves (3-4 minutes). Increase heatto high and cook, without stirring, until a dark amber caramel (8-10 minutes); pour into prepared tin to coat base.
• Combine condensed milk, cream and evaporated milk in a saucepan over medium heat; stir gently and frequently until mixture comes to a simmer (3-4minutes).
• Whisk eggs and yolks, brown sugar, lime zest and vanilla in a large heatproof bowl just to combine. Gradually pour cream mixture into egg mixture, while whisking gently without aerating the mixture until combined. Strain through a fine sieve into prepared tin.
• Place tin in a deep baking dish and fill with hot water to halfway up the sides of the tin. Bake, uncovered, until edges are set and there is a slight wobble in the centre (50 minutes to 1 hour). Cool on a wire rack for 30 minutes, then refrigerate until set (4 hours or overnight).
• Heat a large frying pan over medium-high heat. Dust mango wedges liberally with sugar and cook, flesh-side down, until caramelised (3-4 minutes).
• To serve, run a knife around edges of flan to release, then invert onto a platter. Arrange a few caramelised mangoes on top, scatter with extra zest and serve with remaining mangoes to the side.