Flan de Saint Jean de Minervois

A luxurious French crème caramel made with sweet Muscat wine, honey, and orange zest, chilled overnight for a perfect set.

Vegetarian Dessert Christmas French Dinner Party

Estimated Nutrition

Calories

295.5

kcal / serving

2364 kcal total

Carbs

29.1g

per serving

233.1 g total

Fat

13.6g

per serving

108.8 g total

Protein

12.7g

per serving

101.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Granulated Sugar

for the caramel

tbsp

Lavender Honey

Dairy

900

Milk

full-fat

piece

Egg

free-range

Fruits

piece

Orange

zest finely grated

Liquids

tbsp

Water

for the caramel

100

Sweet Muscat Wine

or any other dessert wine

Method

Preheat the oven to 170°C and place the flan tin inside a larger roasting tin.

Invert the flan onto a deep serving plate and pour the remaining caramel over the top.

Cool the flan in the water for one hour before chilling in the fridge for six hours.

Bake for 45 to 50 minutes until the custard is just set and slightly wobbly.

Pour the custard over the caramel and fill the roasting tin halfway with boiling water.

Simmer milk, honey, and orange zest in a saucepan until the honey dissolves.

Pour the hot caramel into a 1.5 litre flan tin and coat the ridges carefully.

Dissolve sugar in water over heat and cook until it becomes a deep golden brown caramel.

Whisk eggs with wine, then strain the hot milk mixture into the eggs while stirring.