}); Use Ponche-De-Crème to Make Flan - Propa Eats

Use Ponche-De-Crème to Make Flan

Ponche De Crème Flan

This Ponche De Crème Flan is creamy, rich and extra boozy.

Posted by Propa Eats on Monday, December 4, 2017

Feel fully prepared and fully inspired for Christmas with our collection of festive recipes. Get ready for the feast with easy to follow advice on cooking ham, stuffing, desserts and all the extras. We have the mains, sides and desserts covered. All you need to do is eat, drink and be merry.

Ponche-De-Crème Flan

‘Tis the season to bake cakes and get drunk. Why not do both at the same time? After realising traditional flan is made with evaporated milk, condensed milk and eggs—all the ingredients for ponche-de-crème—you’ll wonder why you never thought about doing this before. It only makes sense to substitute all of those ingredients with your favourite silky, smooth holiday drink.

AuthorpropaeatsCategory

Yields1 Serving
Cook Time1 hr 20 mins

INGREDIENTS

 2 cans evaporated milk
 1 can condensed milk
 5 eggs
 ½ tablespoon aromatic bitters
 1 teaspoon nutmeg, ground
 2 tablespoons rum
 1 teaspoon vanilla
 1 lime zest
For the caramel
 1 cup sugar
 5 tablespoons water

DIRECTIONS

1

Preheat oven to 350°F.

2

In a small sauce pot over high heat, stir sugar and water once until combined. Allow to caramelise or become a golden brown without stirring about 8-10 minutes.

3

Pour the caramel into the bottom of an 8-inch round cake pan.

4

In a large bowl, whisk evaporated milk, condensed milk, eggs, bitters, nutmeg, rum, vanilla, lime zest until well combined. Pour the mixture over the caramel in the same 8-inch cake pan.

5

Place the 8-inch cake pan into a 12-inch cake pan or any larger dish. Pour water into the larger dish creating a bath for the dish.

6

Bake flan for 1 hour. You must be able to stick a knife into flan and it come out clean before it’s finished baking sometimes more than one hour.

7

Once finished baking, remove from water bath and allow to cool. Place into fridge overnight or freezer for at least 3 hours.

8

To serve, run a knife around the edge of the flan and dish, place a plate over the dish. Carefully slide your hand under the flan dish, the other on the top of the plate, and flip the flan onto the plate. Slice to serve.

Ingredients

 2 cans evaporated milk
 1 can condensed milk
 5 eggs
 ½ tablespoon aromatic bitters
 1 teaspoon nutmeg, ground
 2 tablespoons rum
 1 teaspoon vanilla
 1 lime zest
For the caramel
 1 cup sugar
 5 tablespoons water

Directions

1

Preheat oven to 350°F.

2

In a small sauce pot over high heat, stir sugar and water once until combined. Allow to caramelise or become a golden brown without stirring about 8-10 minutes.

3

Pour the caramel into the bottom of an 8-inch round cake pan.

4

In a large bowl, whisk evaporated milk, condensed milk, eggs, bitters, nutmeg, rum, vanilla, lime zest until well combined. Pour the mixture over the caramel in the same 8-inch cake pan.

5

Place the 8-inch cake pan into a 12-inch cake pan or any larger dish. Pour water into the larger dish creating a bath for the dish.

6

Bake flan for 1 hour. You must be able to stick a knife into flan and it come out clean before it’s finished baking sometimes more than one hour.

7

Once finished baking, remove from water bath and allow to cool. Place into fridge overnight or freezer for at least 3 hours.

8

To serve, run a knife around the edge of the flan and dish, place a plate over the dish. Carefully slide your hand under the flan dish, the other on the top of the plate, and flip the flan onto the plate. Slice to serve.

Ponche-De-Crème Flan
Chef Chelsae-Marie Lee Kong

Chef Chelsae-Marie is a die-hard ‘foodie', so the calling to be a chef felt natural to her. She prides herself on providing a customizable catering experience with local and exotic influences. She pushes new flavors and makes each offering original and memorable.

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