Bizco Flan

Ingredients

• Caramel
• 1 cup castor sugar
• Custard
• 4 eggs
• ⅓ cup castor sugar
• 1¾ cups milk
• 1 teaspoon vanilla essence
• Cake
• 2 eggs
• ¼ teaspoon vanilla essence
• ¼ cup castor sugar
• A pinch of salt
• ⅓ cup refined flour (maida)

Method

1. To make caramel, heat castor sugar in a non-stick pan. Add ¼ cup water and mix well. Cook till the sugar melts. Once the sugar has melted, continue to cook till the sugar caramelizes and turns golden.
2. Carefully pour the caramel into 8” x 3” round silicon cake mould. Swirl it to spread the caramel evenly. Set aside to cool slightly.
3. Preheat the oven to 180ºC.
4. To make custard, break the eggs into a large bowl. Add castor sugar and whisk well. Add milk and whisk till well combined. Add vanilla essence and mix well.
5. To make the cake, break the eggs into another large bowl. Add vanilla essence and beat with an electric beater till frothy.
6. Add castor sugar in batches and continue to beat till the mixture turns light and fluffy.  Add salt and beat well.
7. Sift the refined flour into the eggs mixture and gently fold in till well combined.
8. Strain the custard mixture over the caramel. Pour the cake mixture on top. Place the cake mould on a baking tray. Pour some water in the baking tray and cover with aluminium foil. Bake for 30 minutes. Remove the foil and continue to bake uncovered for 8-10 minutes.
9. Remove the baking tray from the oven and allow to cool down to room temperature. Place it in the refrigerator till chilled completely.
10. De-mould, cut and serve.