Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Mexican Flan
A silky caramel custard with vanilla and cinnamon — the most-loved dessert across Mexico.
↓ Jump to recipe⏱️
15 minPrep🔥
1 hrCook🍽️
8Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 200g sugar
- 60ml water
- 1 can condensed milk
- 1 can evaporated milk
- 4 eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
Instructions
- Caramelise the sugar with water until deep amber; pour into a flan tin.
- Blend condensed milk, evaporated milk, eggs, vanilla and cinnamon.
- Pour through a sieve over the caramel.
- Bake in a bain-marie at 160C for 55-60 minutes until just set.
- Cool fully, chill overnight.
- Invert onto a plate.
Advertisement · placeholder
Tara’s tips
- The bain-marie is essential for silky texture.
- Don't over-blend or it foams up.
Serving suggestions
- Best chilled.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vs Spanish flan?
Mexican is richer (uses both condensed and evaporated milk); Spanish is plainer.
You might also like
Related recipes
Pakistani
Italian
Margherita Flatbread
A crisp, blistered flatbread with tomato, melting mozzarella and torn basil — pizza night without the…
Spanish
Spanish Tortilla
Just potatoes, onion and eggs — slow-cooked into a thick, golden tortilla that is wonderful warm…