Australian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
7
Chocolate Stale Bread Flan
With
Steph De Sousa
SERVES
4
Ingredients
3/4 cup white sugar (for caramel base)
3 slices stale bread
2 tbsp baking cocoa powder
3 cups full cream milk
3 eggs
397g sweetened condensed milk
Method
Pop your sugar in a pan on medium heat and shake the pan until the liquid is golden brown.
Pour it into a bundt pan and set aside until it's set.
In a blender place the remaining ingredients (bread, cocoa powder, milk, eggs, condensed milk) and blitz until smooth.
Pour through a strainer and into your bundt tin.
Cover with foil.
Pop your tin in a large saucepan.
Pour enough water until it reaches halfway up the sides of your tin and pop a lid on.
Pop on the cooktop on medium high until the water is boiling, then turn down to medium.
Cook at 160°C for 40 minutes.
Take your bundt tin out of the saucepan and let it cool on the bench.
Pop it in the fridge overnight.
Place a plate over your bundt tin and flip to release your flan.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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