Our most fabled flan. The deepest custard we make, a Mythos-class creation finished tableside with a flamed caramel and set alight responsibly. Powerful, theatrical, and the stuff of legend. Not to be rushed.
SERVES 10ACTIVE 50 minTOTAL A whole day + a lighterLEVEL Flagship
Ingredients
FOR THE CARAMEL
caster sugar180g
water3 tbsp
FOR THE CUSTARD
large egg yolks10
whole milk600ml
double cream400ml
caster sugar130g
vanilla pod, split1
FOR THE FLAMING FINISH
dark rum or brandy50ml
caster sugar, for the top2 tbsp
Method
Build the base
Make a deep amber caramel and line a 24cm dish. Infuse the milk and cream with the vanilla, temper into the yolks and sugar, strain twice, and pour over the caramel.
The long bake
Bake in a water bath at 150C / 300F / gas 2 for around 75 minutes, until the centre barely trembles. Cool fully, then chill overnight. Patience is the whole model.
Turn out
When completely cold, loosen the edge and invert onto a deep, heatproof serving plate with a generous lip to catch the caramel.
Caramelise the top
Scatter the 2 tbsp of sugar evenly over the surface and torch it to a glassy amber, or sit it briefly under a hot grill. Let it set hard for a moment.
Flame it, responsibly
Warm a measured 50ml of spirit gently in a small pan, never poured from the bottle near a flame. Off the heat, light it with a long match and pour the flame over the flan at the table. Let it burn out completely before serving. Keep a lid nearby to smother it if needed.
Lab notes
Tip: Flame safety first: measure the spirit, warm it away from any flame, light with a long match, tie back hair and sleeves, and never lean over the pan. See our Custard Safety page before lighting anything.
# Flan Management - Starting from v1.0.0
# 2026-05-15: Opus base, deepened. v4.5.0
# 2026-06-01: Added torched sugar top. v4.9.0
# 2026-06-10: Introduced the tableside flame. Mythos-class. The fabled flan. v5.0.0