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José Pizarro: Saffron Flan

Crème caramel is a favourite in all my restaurants as well as in my family. I remember as a child, my mum would always make flan for the weekend, and the wonderful flavours of fresh milk and eggs from our farm are still strong in my memory.

[object Object]Funnily enough, I remember being a bit envious of my friends whose parents bought flans from the shops – I loved the bubbles in those flans; they looked so appealing, even though I preferred the flavour of my mum’s homemade flan.

These days, I add saffron to enhance the flavours with that extra dimension, bringing a new depth to this classic dessert. In the restaurants, I also whip a bit of cream with a touch of Pedro Ximénez sherry vinegar. This adds a lovely balance, cutting through the richness of the eggs and giving the dish a lovely finish.

Extracted from The Spanish Pantry by José Pizarro (Quadrille, £28) Photography © Emma Lee. Buy now

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Method

Takes 1 hour plus chilling

Preheat the oven to 150°C fan (170°C/330°F/gas 3) and boil a large kettle of water.

Mix the saffron with 1 tablespoon of hot water and set aside.

In a saucepan, melt the sugar with the water until melted, then increase the heat and bubble, without stirring, until you have a lovely golden caramel. Pour into a 20cm (8in) ovenproof dish and swirl to coat, then leave to cool.

Whisk the condensed milk, milk, eggs, egg yolk and vanilla in a large jug until smooth, then whisk in the saffron water.  Pour over the caramel, then place in a large roasting tin in the middle of the oven. Pour boiling water around the outside of the dish so it comes about halfway up the sides, then cook for 40–45 minutes until it is set but with a slight wobble.

Remove from the oven and cool, then chill for at least 3 hours.

Run a sharp knife around the outside of the dish and invert onto a plate with a lip. You will feel a satisfying plop when it releases and the caramel floods the plate. 

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