Peanut Punch Flan

Ingredients

• 1 whole Egg
• 2 Egg yolks
• 1/4 tsp Salt
• 1/2 cup Evaporated / Heavy cream / Buttermilk
• 2 tsp Condensed milk
• 1/4 tsp Angostura bitters
• 1 tsp mixed/vanilla extract
• 2 tbsp Peanut butter, unsweetened
• 1 cup Sugar (for dry caramel)

Method

1. Turn oven to 325 F
2. Spray baking insert with Pam spray (we used 4, 6oz ramekins)
3. Add 1 cup sugar to a dry clean pan on medium heat. This is to make a dry caramel
4. Once you see bubbles on the side and the sugar starts turning brown, keep swirling the pan in a circular motion until the sugar is completely melted and dark brown.
5. Pour 1/4 cup of caramel into the bottom of each ramekin or all at once into single insert and set aside.
6. Crack eggs into a clean medium sized mixing bowl, add condensed milk and whisk for 5 minutes until eggs are lighter in colour & properly beaten.
7. Add all other ingredients to a blender and blend for 1 minute.
8. Add egg mixture to blender and blend until fully incorporated.
9. Strain peanut punch mixture into a bowl and pour over set caramel.
10. Place filled insert/s into a waterbath at 325 F for 40 to 50 minutes or until set. It should have a very slight jiggle.
11. Pull out of oven and leave in water bath for 5 minutes. Remove from water bath so it can start cooling down. 
12. After 15 minutes of cooling, if ramekins were used, go around the edges with small offset spatula or small knife to release flan.
13. Place a plate, tray, or appropriately sized flat surface over your insert. We are about to create magic! Say a quick prayer and flip it over. It SHOULD come out with ease.
14. For a decorative sugar piece after flan is flipped over, if there is leftover caramel in the bottom of your insert, heat in microwave for 30 seconds or until melted (It will be a thicker consistency) use a metal spoon to pour caramel onto parchment in random designs. This will add a beautiful garnish to impress your friends & family. 
15. Place flan in refrigerator for a couple hours to get cold or overnight. Leave sugar piece in an airtight container at room temperature. Before serving, add your sugar piece into the flan and take a couple photos. Be proud of yourself! 

NB: If you are lactose intolerant, feel free to use substitutions of coconut milk, almond milk, oat milk, cashew milk etc and you can use sugar instead of condensed milk. If you don't eat eggs, custard powder works well. In that case I recommend cooking mixture on low heat for about 7 mins until thickened and then strain before adding over hardened caramel.

Sugar Caramelizing in the pan

Caramelized sugar in the bottom of oil sprayed ramekins. The tray provides the water bath during baking.

Garnish made with the drizzled sugar.

Flan mixture in the ramekins.

Flan in the oven