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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Milk flan with dulce de leche and whipped cream


"The dulce de leche flan Ben and Elvis from Porteño made at their Popteño pop-up earlier this year was really cute. May I have the recipe so I can recreate it?"
Claire Page, Mascot, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

300 gm caster sugar 5 eggs 350 ml milk 350 ml pouring cream 800 gm sweetened condensed milk To serve: thickened cream, whipped

Method

  • 01
  • Preheat oven to 120C. Cook sugar in a frying pan over high heat, swirling pan occasionally, until dark caramel (7-9 minutes) then, working quickly, pour caramel into six 2-cup baking dishes and leave to cool and set (15-20 minutes).
  • 02
  • Whisk eggs, milk, cream and 200gm condensed milk in a bowl to combine. Pour mixture into the moulds and place in a roasting pan, fill with hot water to come halfway up the sides of the moulds and bake until flans are set (40-50 minutes; they should have a slight wobble in the centre). Refrigerate flans until cooled and set (4 hours).
  • 03
  • Meanwhile, for dulce de leche, preheat oven to 220C. Pour remaining condensed milk into a 1.5-litre baking dish, cover with foil and place in a large roasting pan. Fill pan with water to halfway up the sides of moulds, then bake until milk is dark golden, topping up water as necessary (1½-1¾ hours). Remove from roasting pan and whisk dulce de leche until smooth. Fill a piping bag fitted with a 5mm nozzle and set aside until needed. Dulce de leche will keep refrigerated in an airtight container for up to a week.
  • 04
  • Run a knife around the edges of each flan and turn out onto serving plates, pipe dulce de leche on top and serve with whipped cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2015

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