Muffin pan flans

These modestly sized individual flans are incredibly easy to make … and incredibly delicious.


½ cup sugar

4 whole eggs plus 2 egg yolks

1 can (375ml) evaporated milk

1 can (395g/300ml) sweetened condensed milk

½ tsp vanilla extract


Heat your oven to 170C fan-forced (180C conventional). Place the sugar in a small saucepan with 2 tablespoons of water and bring to a boil, swirling the pan occasionally to help the sugar melt evenly. Continue to cook until the sugar forms a dark caramel. Divide the caramel among the cups of a 12-cup non-stick muffin pan.

Combine the eggs, egg yolks, evaporated milk, condensed milk and vanilla extract and whisk to combine. Strain through a sieve and divide among the cups of the muffin pan. Place the muffin pan into a larger baking tray and pour boiling water around the pan until it reaches halfway up the sides of the cups. Bake for 20 minutes. Read more about Muffin pan flans

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Stuffed potato

Recipe: Stuffed potato

As we celebrate National Baked Potato Day on August 19, we’d like to remind you that there’s nothing that makes a potato taste better than umami-rich mushrooms!

Serves: 4

Preparation time: 40 minutes

Ingredients 4 large potatoes, steamed until tender50ml olive oil1 onion, finely chopped250g lean lamb mince250g button mushrooms, chopped and pan-fried2 carrots, peeled and grated1 tomato, cubed10ml tomato paste Method Hollow out the potatoes and set the filling aside.Heat the oil in a saucepan and add the onion and fry until glossy. Add the mince and allow it to brown.Add the mushrooms, carrots, tomato, and tomato paste. Season to taste with salt and black pepperFill the potatoes with the filling and place onto a baking sheet and place into a preheated oven for 10 minutes at 180 degreesServe while still hot.

There you have stuffed potato for the whole family to enjoy!

Cooks tip: Use the fill…

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