FEATURE RECIPE
Flan with orange-caramel soaked raisins and wild figs

Flan with orange-caramel soaked raisins and wild figs

Serves 10

Cooking Time Prep time 15 mins, cook 1 hr 20 mins (plus cooling, chilling, soaking)



680 gm   caster sugar
1   orange, finely grated rind and juice only
150 gm   wild dried figs, soaked in hot water for 10 minutes, drained
100 gm   raisins
500 ml   (2 cups) milk
12   egg yolks
2   eggs


1 Preheat oven to 180C. Combine 360gm sugar and 125ml water in a saucepan and stir over medium heat to dissolve sugar. Bring to the boil and cook, brushing down sides of pan with a clean wet pastry brush, until sugar turns deep caramel in colour (20-25 minutes). Pour half the caramel into a 19cm square cake pan and cool.
2 Add orange juice to remaining caramel and stir over medium heat until caramel dissolves and syrup comes to a simmer (1-2 minutes), stir in figs and raisins and transfer to a small bowl. Cool.
3 Meanwhile, bring milk and remaining sugar to the boil in a separate saucepan and cook over medium heat until reduced to 500ml (8-10 minutes). Whisk egg yolks, eggs and orange rind in a heatproof bowl, pour milk mixture over and whisk to combine, then pour into prepared cake pan. Skim froth from the surface and discard. Place in a roasting pan, fill with boiling water to come halfway up sides of cake pan and bake until set (35-45 minutes). Remove from roasting pan, cool, then refrigerate until firm (1-2 hours). Dip base of pan in hot water, invert onto a platter and serve with orange-caramel soaked raisins and wild figs.


RECIPE Emma Knowles and Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles


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