Periuk logo
Periuk logo
Horlicks flan
Pouring the custard into the mould

When work partners challenge each other to develop recipes, delicious beasts are born. This came out as a result of Alia ‘complaining’ early in content gathering that we didn’t have any dessert recipes yet, which made her ask Surekha “Why don’t you try something with, I don’t know, Horlicks?” This just-sweet, not-too-rich flan was born. 

 

Tableware by Ilham Ceramic Studio.

Horlicks flan

by Surekha Ragavan
Surekha Ragavan

When work partners challenge each other to develop recipes, delicious beasts are born. This came out as a result of Alia ‘complaining’ early in content gathering that we didn’t have any dessert recipes yet, which made her ask Surekha “Why don’t you try something with, I don’t know, Horlicks?” This just-sweet, not-too-rich flan was born. 

 

Tableware by Ilham Ceramic Studio.

Servings: 4

Horlicks flan
Pouring the custard into the mould

Servings: 4

CARAMEL:

80g caster sugar

2 tbsp room temperature water

2 tbsp hot water

 

CUSTARD:

500ml whole or full-cream milk

100g Horlicks powder

2 eggs

2 egg yolks

Pinch of salt

  1. Preheat oven to 150°C and put an oven rack or tray in the middle position. Set aside four ramekins (or other oven-proof moulds that have a minimum capacity of 150ml) into a large baking dish with sides taller than the ramekins. This will be the set-up for the water bath later (see notes below for more info on what a water bath is). 
  2. For the caramel: On medium heat, put sugar and 2 tbsp room temperature water in a medium saucepan. Stir with a spoon until sugar dissolves.
  3. Once sugar dissolves, stop stirring. Allow mixture to bubble, and use the saucepan handle to swirl mixture occasionally so that the caramel browns evenly.
  4. After 4-6 minutes, the caramel should be a dark amber. Remove from heat and immediately add the remaining 2 tbsp hot water. The mixture will sputter, so stand back at this stage until it mellows. Divide caramel between the ramekins and swirl to coat the bottoms.
  5. In the same saucepan used for the caramel (no need to wash it!), add the milk and warm it over medium heat until small bubbles appear at the edges. Do not bring it to a boil. At this point, whisk in the Horlicks until fully dissolved and smooth. The residual caramel at the bottom of the pan will melt when whisked—this will add flavour to the custard and result in a more painless clean-up! Remove from heat and stir in a pinch of salt. Set aside.
  6. Put a large kettle or pot of water to boil. Meanwhile, in a separate medium bowl, whisk eggs and egg yolks until smooth. Pour Horlicks and milk mixture into eggs and whisk until combined. Strain this mixture equally into your ramekins (refer to the second picture in the gallery above).
  7. Pour the boiling water into the larger baking dish containing the ramekins, taking care to not get any water into the custards. The water should come up at least a third of the way up the sides of the ramekins. Bake on the oven rack or tray for 35-60 minutes (see tips below for more info on baking time).
  8. To test doneness, shake the roasting dish gently. If the custard is set at the edges but wobbly at the centre, it is done. Remove ramekins from the baking dish and allow to cool at room temperature for an hour. Then, cover ramekins with plastic wrap and refrigerate until completely firm, at least 4 hours.
  9. To unmold, run a knife around the edges of the custard to loosen it. Hold a plate over the top of the ramekin and quickly and assuredly invert the custard onto the plate. The caramel should cascade down the sides and bottom of the flan.

Tips

  • This flan is baked gently on a low temperature in a water bath. A water bath is a technique used to bake custards to ensure the filling evenly and gently cooks, and remains moist. See here for more info on water baths.
  • Surekha notes that most recipes for creme caramel will say to bake it for 30-35 minutes, but she always finds that hers take at least 45-60 minutes in total. The best doneness test is to wobble it slightly every 5 minutes at the 35-minute mark and it should be fully set at the edges with a jiggle in the middle. It will continue to firm up as it chills. The jiggle shouldn’t be ‘wavy’ throughout the whole custard—this means it is undercooked.
  • If a super smooth finish is desired, after pouring the custard into the moulds, pop any air bubbles on the surface with a paper towel. Alternatively, leave the strained custards in the ramekins for about 10 minutes before baking for the air bubbles to settle. Either way, those bubbles won’t affect flavour, so don’t stress.

Ingredients

CARAMEL:

80g caster sugar

2 tbsp room temperature water

2 tbsp hot water

 

CUSTARD:

500ml whole or full-cream milk

100g Horlicks powder

2 eggs

2 egg yolks

Pinch of salt

Directions

  1. Preheat oven to 150°C and put an oven rack or tray in the middle position. Set aside four ramekins (or other oven-proof moulds that have a minimum capacity of 150ml) into a large baking dish with sides taller than the ramekins. This will be the set-up for the water bath later (see notes below for more info on what a water bath is). 
  2. For the caramel: On medium heat, put sugar and 2 tbsp room temperature water in a medium saucepan. Stir with a spoon until sugar dissolves.
  3. Once sugar dissolves, stop stirring. Allow mixture to bubble, and use the saucepan handle to swirl mixture occasionally so that the caramel browns evenly.
  4. After 4-6 minutes, the caramel should be a dark amber. Remove from heat and immediately add the remaining 2 tbsp hot water. The mixture will sputter, so stand back at this stage until it mellows. Divide caramel between the ramekins and swirl to coat the bottoms.
  5. In the same saucepan used for the caramel (no need to wash it!), add the milk and warm it over medium heat until small bubbles appear at the edges. Do not bring it to a boil. At this point, whisk in the Horlicks until fully dissolved and smooth. The residual caramel at the bottom of the pan will melt when whisked—this will add flavour to the custard and result in a more painless clean-up! Remove from heat and stir in a pinch of salt. Set aside.
  6. Put a large kettle or pot of water to boil. Meanwhile, in a separate medium bowl, whisk eggs and egg yolks until smooth. Pour Horlicks and milk mixture into eggs and whisk until combined. Strain this mixture equally into your ramekins (refer to the second picture in the gallery above).
  7. Pour the boiling water into the larger baking dish containing the ramekins, taking care to not get any water into the custards. The water should come up at least a third of the way up the sides of the ramekins. Bake on the oven rack or tray for 35-60 minutes (see tips below for more info on baking time).
  8. To test doneness, shake the roasting dish gently. If the custard is set at the edges but wobbly at the centre, it is done. Remove ramekins from the baking dish and allow to cool at room temperature for an hour. Then, cover ramekins with plastic wrap and refrigerate until completely firm, at least 4 hours.
  9. To unmold, run a knife around the edges of the custard to loosen it. Hold a plate over the top of the ramekin and quickly and assuredly invert the custard onto the plate. The caramel should cascade down the sides and bottom of the flan.

Tips

  • This flan is baked gently on a low temperature in a water bath. A water bath is a technique used to bake custards to ensure the filling evenly and gently cooks, and remains moist. See here for more info on water baths.
  • Surekha notes that most recipes for creme caramel will say to bake it for 30-35 minutes, but she always finds that hers take at least 45-60 minutes in total. The best doneness test is to wobble it slightly every 5 minutes at the 35-minute mark and it should be fully set at the edges with a jiggle in the middle. It will continue to firm up as it chills. The jiggle shouldn’t be ‘wavy’ throughout the whole custard—this means it is undercooked.
  • If a super smooth finish is desired, after pouring the custard into the moulds, pop any air bubbles on the surface with a paper towel. Alternatively, leave the strained custards in the ramekins for about 10 minutes before baking for the air bubbles to settle. Either way, those bubbles won’t affect flavour, so don’t stress.

Cook next

Sweet mango chutney

Condiment or dessert? It's up to you

Sweet mango chutney

Sesame miso cookies

Soft, chewy, and complex

Sesame miso cookies

Ponggal rice

A sweet offering fit for the gods

Ponggal rice

Cook next

Sweet mango chutney
Sesame miso cookies
Ponggal rice
 
periuk

© Copyright Periuk 2021

© Copyright Periuk 2021