This classic custard based dessert is a common feature of restaurant menus across Europe and South America and is also known as flan, tocino de cielo and pudim de leite. Perfect for a light dinner party dessert, it can be made in advance and is wonderfully simple to prepare.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Preheat the oven to 170°C/ gas mark 3
Begin by making the caramel. Place the sugar in a heavy-based saucepan and dissolve over a medium heat, stirring occasionally until a light brown syrup has formed. Pour the syrup into the ceramic dish and set to one side
250g of caster sugar
To make the custard, pour the condensed milk into a mixing bowl and measure out the same quantity of whole milk using the empty can. Add the eggs and whisk thoroughly, then pour into the ceramic dish
397g of condensed milk, (1 can)
Place the dish in a large, deep baking tin and create a bain-marie by pouring boiling water into the tin until half full
Bake for 40 minutes, then remove from the oven and carefully lift the dish out of the baking tin. Leave for at least 1 hour until cool
To serve, place a large board or plate over the dish and carefully turn it upside down to release the crème caramel
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