When my family were young, this was a favourite with children, and a niece has asked me to make one this weekend for her and her new partner - as a reminder of childhood!
9-10 inch shortcrust pie shell (baked blind, and then cooled)
11 oz Dark Muscovado sugar (it will not 'set' if you do not use the correct type of sugar).
1 400g 14 oz) tin evaporated milk (well chilled)
Whisk the milk and sugar together until thick, light and creamy (this takes around 10-15 minutes, using an electric whisk). Pour into the flan case and cook for 20-25 minutes 400F/200C/Gas 6 until just set, but still soft and 'jiggly'! Remove from the oven and leave to cool. The filling will firm up as it cools. Serve at room temperature but don't put into the refrigerator as this causes the filling to liquefy.
9-10 inch shortcrust pie shell (baked blind, and then cooled)
11 oz Dark Muscovado sugar (it will not 'set' if you do not use the correct type of sugar).
1 400g 14 oz) tin evaporated milk (well chilled)
Whisk the milk and sugar together until thick, light and creamy (this takes around 10-15 minutes, using an electric whisk). Pour into the flan case and cook for 20-25 minutes 400F/200C/Gas 6 until just set, but still soft and 'jiggly'! Remove from the oven and leave to cool. The filling will firm up as it cools. Serve at room temperature but don't put into the refrigerator as this causes the filling to liquefy.
