Ingredients
Method
Preheat the oven to 150°C (130°C fan-forced). Line the bottom of a large rectangular baking dish with a clean tea towel. Place an 11cm x 21cm (6-cup) loaf pan into centre of baking dish.
Stir sugar and ¼ cup (60ml) water in a small heavy-based pan over low heat, without boiling, until sugar dissolves. Bring to the boil, without stirring, until mixture is a deep caramel colour.
In a large bowl, whisk eggs, yolks, milks and vanilla until eggs are completely incorporated. Using a fine sieve, strain the mixture into a jug then pour into loaf pan.
Add enough boiling water to the baking dish to come halfway up the side of the loaf pan. Bake for 1 hour 20 minutes or until flan is just set. Remove loaf pan from the baking dish; cool to room temperature then refrigerate overnight.
ROASTED CHERRIES Increase oven temp to 180°C (160°C fan-forced). Remove seeds and stems from most of the cherries; place on a baking tray with remaining ingredients. Roast for 20 minutes or until just wilted. Refrigerate until ready to serve.
Not suitable to freeze.
Test Kitchen tip
