This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line






Skill level

Average: 3.2 (20 votes)


  • 200 g caster sugar
  • 200 ml milk 
  • 400 ml evaporated milk 
  • 200 ml condensed milk 
  • 5 eggs, lightly beaten 
  • 125 g cream cheese, at room temperature 
  • 1 tsp vanilla essence 
  • 1 tsp cornflour
  • Halved strawberries and mint leaves, to serve


Puffed amaranth snaps

  • 1 cup puffed amaranth  
  • 110 g caster sugar  

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 1 hr

Preheat the oven to 180˚C.  

Place the sugar in a non-stick frying pan over medium heat. Cook, shaking the pan occasionally until a golden caramel forms. Spoon 2 tablespoons of the caramel into each of 6 small ramekins and allow to cool.

Place the milks, eggs, cream cheese, vanilla and cornflour in a blender and process on high speed for 5 minutes or until smooth. Divide the mixture between the caramel lined ramekins and place in a deep roasting tray. Pour in enough warm water to come two-thirds up the side of the ramekins.  Bake for 45 minutes or until just set and a toothpick withdraws clean. Set aside to cool. 

Meanwhile, for the amaranth snaps, line a baking tray with baking paper. Place the amaranth in a frying pan over medium heat. Cook, stirring frequently until golden and toasted, then pour evenly across the lined baking tray. Place the sugar in a saucepan over medium heat and cook until a golden caramel forms.  Pour the caramel over the amaranth, then place a piece of baking paper on top and roll with a rolling pin until a thin piece forms. Set aside to cool, then snap or cut into shards.

To serve, invert the cooled flans onto serving plates and pour over the caramel. Serve with mint leaves, strawberries and amaranth snaps.

This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out for episode guides, cuisine lowdowns, recipes and more!