Rashedul Hasan—co-owner of Ogni in Surry Hills—appreciates what quality Australian produce has been able to do for his recipes, such as this delightful recipe for Espresso Flan with Seasonal Citrus.
“Growing up in Bangladesh, I had access to fresh milk, but a lot of the byproducts like cream or cheese weren’t that readily available. Moving to Australia, that scenario totally changed—and that makes all the difference.
“I work with Schulz Organic Dairy because their full cream milk is natural, with a rich layer of non-homogenised cream on top.”
Read on for the full Flan recipe—part of our Prize Produce series. The series features delicious recipes from Australian chefs that utilise local produce.
Prep Time: 15m + 3h setting
Cook Time: 1h
Serves: 6-8
Ingredients
Wet caramel
½ cup sugar
3 tbs water
Custard
3 cups full cream milk
1 cup sugar
2 tsp vanilla bean paste
5 shots of ristretto / espresso
4 large whole eggs, plus 4 large egg yolks
Garnish
1 orange, segmented
1 ruby grapefruit, segmented
Method for Espresso Flan with Seasonal Citrus Recipe
1. To make the caramel, mix the sugar and water in a medium saucepan until combined. Cover with a tight-fitting lid, to prevent crystals from forming, and cook for 8-10 minutes (swirling occasionally, but do not stir) until caramel is amber but still transparent. Pour into an 18cm cake tin, swirling to coat the bottom evenly.
2. Preheat the oven to 145°C fan-forced. Place cake tin into a large, deep baking tray. Pour water into the tray to reach half the height of the cake tin. Remove cake tin and place the baking tray in the oven.
3. To make the custard, heat milk, 1/2 cup of sugar, vanilla bean paste and ristretto shots over medium heat until just steaming (ensure it does not boil).
4. Meanwhile, whisk eggs, yolks and remaining sugar in a large bowl. Gradually pour in the warm milk mixture, whisking until combined. Strain through a fine sieve into a large measuring bowl.
5. Pour custard into the prepared tin on top of the caramel. Place the tin in the baking tray filled with water. Bake for 50 minutes or until the custard is just set (it should tremble slightly in the middle). Remove the baking tray from the oven and lift out the flan. Allow it to cool for 10 minutes. Cover cake tin with plastic wrap and refrigerate for at least 2 to 3 hours.
6. To unmould, run a small offset spatula around the flan, turn upside down on a plate and gently lift the pan to remove. Serve with citrus segments.
Discover More Recipes From Australian Chefs in Our Prize Produce Series
► Steamed Coral Trout with Kai Lan, Ginger and Fermented Chilli
► Rib Roast, Salsa Rossa and Fried Onion Rings
► Fig Leaf Ricotta, Preserved Lemon and Zucchini Brioche Scrolls