Vincent Price’s Flan

An underwhelming name, for a seriously delicious pudding…  This was the final course of my Mexican Extravaganza last Sunday and a huge hit.  Everyone had a second slice.

I mangled it a bit, getting it out of the flan pan.

The term “flan pan” makes me think of Fred Fannakapan, a name my dad sometimes used to call people.  Thanks to the wonders of the internet I’ve just discovered that Fred Fannakapan was the subject of a Gracie Fields song.  I do love Gracie.  Here’s a link to the song 

Also with a different spelling, Fred appeared in a Spike Milligan poem: 

“My name is Fred Fanackerpan

I roam around the town

Sometimes with my trousers up

and sometimes with them down.”

I wonder which one was the inspiration for my dad’s use of the name, mum – ask him!

Any road up, what I can tell you is that this is an easy and impressive pudding.  You do need sturdy pan though – you have to melt sugar in it over a high heat before you add the custard.  Lovely Battenberg Belle loaned me the pan she has made this flan in before.  I think it’s a Tarte Tatin pan…

“My name is Fred Fernackapan

I’ve got my own Tarte Tatin pan…”

Mary and Vincent Price’s Flan – from A Treasury of Great Recipes (1965)

1. Measure 3 tablespoons sugar into an 8-inch layer cake pan.  Place over heat and stir constantly until the sugar melts and turns a dark caramel colour.  Let cool until caramel hardens.
2. Preheat oven to moderate (325 degrees F).
3. Into container of electric blender put: 3 oz blanched almonds.  Blend, on high speed for 3 seconds.  Leave nuts in container.
4. Add 1 and 1/2 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks.  Stir to mix, then blend on high speed for 8 to 10 seconds.
5. Empty flan into caramelised pan, set pan in larger pan containing about 1/2 inch hot water and bake for 45 minutes or until set.
6. Cool and place in refrigerator.  Do not remove from pan until the following day

PRESENTATION 

Invert onto chilled platter.  There is no trick to this, it slips out easily.  If desired, garnish with whipped cream.

Thank you Vincent and Mary.  This might make it into my top 100 Silver Screen Suppers recipes!

There are a few – but only a few – tickets left for some of the events happening in London to celebrate the launch of the 50h Anniversary Edition of Mary and Vincent Price’s Treasury of Great Recipes – click here for details.  Come and join the celebrations!

I will be at the Bart’s Pathology Museum event and the Harrods event – I cannot wait for my BUCKINGHAM EGGS!