Creamy Brioche flan

The perfect no-waste recipe if you have leftover brioche bread

Flan recipes are some of my favourites since they are super creamy and eggy (two of the best things to look for in desserts in my opinion). Usually flans consist of a egg and milk custard cooked at low temperature and bain mairie to get that dreamy creamy texture. This recipe includes brioche bread too for added texture and flavour and I would almost dare to say I prefer it over traditional flan!

Ingredients

🍮For the custard

• 200g brioche bread

• 530g full-fat milk

• 2 eggs

• 1 egg yolk

• 120g caster sugar

• 135 g double (heavy) cream

• 1 orange zest

🍮For the caramel

• 150g caster sugar

🍮Method

• Make the caramel. Put the sugar into a pan and heat over medium-low, stirring frequently, until it turns into a golden brown syrup. Add the caramel to the tin and spread everywhere. Place your tin on a baking tray and surround with hot water (bain-marie)

• Cut the brioche in cubes and bake in the oven for 10 minutes until golden

• In a bowl add the milk, cream, orange zest and sugar. Then add the bread and leave it to soak for 5 minutes. Finally add the eggs. Blend very well with a hand blender until smooth

• Pour the mix into the tin with the caramel and bake in the oven at 160C for 80-90min until set

• Transfer to the fridge and let it cool overnight before serving