Toffee Cream Flan

Name: Toffee Cream Flan
Total time: 2400 s
Yield: 8 servings
Cuisine: British
Ingredients: 3 Eggs; 150 g Caster Sugar; 150 g Plain Flour; 1 Pinch Baking Powder; 3 tbsp Warm Water; 150 ml Hot Milk; 60 g Margarine; 40 g Brown Sugar; 25 g Plain Flour; 75 g Golden Syrup; 300 ml Whipping Cream; Toffee Ice Cream Topping (Optional); Chocolate (Grated)

Tom Horrex @tomhorrex

A lovely sweet dessert, nice and light also.

Recipe includes that of a sponge flan case but you can always purchase these pre-made. If using a pre-made case, begin at step 5.

#mycookbook

A lovely sweet dessert, nice and light also.

Recipe includes that of a sponge flan case but you can always purchase these pre-made. If using a pre-made case, begin at step 5.

#mycookbook

Tom Horrex @tomhorrex

A lovely sweet dessert, nice and light also.

Recipe includes that of a sponge flan case but you can always purchase these pre-made. If using a pre-made case, begin at step 5.

#mycookbook

A lovely sweet dessert, nice and light also.

Recipe includes that of a sponge flan case but you can always purchase these pre-made. If using a pre-made case, begin at step 5.

Saved

Ingredients

40 Minutes

8 servings

For the Sponge Case
3Eggs
150 gCaster Sugar
150 gPlain Flour
1 PinchBaking Powder
3 tbspWarm Water
For the Toffee Filling
150 mlHot Milk
60 gMargarine
40 gBrown Sugar
25 gPlain Flour
75 gGolden Syrup
For the Cream Topping
300 mlWhipping Cream
Toffee Ice Cream Topping (Optional)
Chocolate (Grated)

Saved

Steps

40 Minutes

1

Pre-heat oven to 195C. Grease a flan tin ready.
2

In a bowl beat the eggs and sugar until pale and fluffy. In a separate bowl mix the flour and baking powder.
3

Gradually stir the flour mixture into the egg mixture. Then stir in the warm water.
4

Tip into the flan tin and flatten out. Place into the oven for 20 minutes. Allow to cool before adding the topping.
5

Melt the margarine and sugar in a saucepan, then stir in the flour. Whisk in the hot milk and stir continuously until it reaches a boil.
6

Stir continuously for around 2-3 minutes until it thickens into a soft toffee consistency.
7

Remove from the heat, add the syrup and stir to mix. Spread onto the cooled flan case and allow to cool.
8

Whip the cream until thick and spread on top of the cooled toffee cream. Drizzle with the toffee sauce and sprinkle a little grated chocolate if desired.