Hugh Jackman shares childhood flan recipe with fans
The beloved Hollywood actor is quite the sweet-tooth, openly expressing his fondness for desserts. One particular treat holds a special place in his heart because it reminds him of his childhood. So, what did Hugh Jackman’s mother make for her children?
"Baking and cooking are acts of love," said Grace McNeil, mother of the Wolverine actor from the X-Men series. Hugh Jackman recalls that, despite being tired from her hard work as a seamstress, she always ensured the family had decent meals. There was also always dessert on the table, including the future movie star’s favorite, flan—a delicate custard made with milk, cream, eggs, and sugar, usually topped with caramel.
Grace McNeil recorded her favorite recipes in a special notebook, which eventually came into Jackman’s possession. The actor decided to share the flan recipe on his Instagram channel, where his post was met with enthusiasm from fans—the dish turned out to be truly delicious and, just as importantly, easy to prepare.
You can easily prepare this dessert in your own kitchen. The ingredients are widely available, and significant culinary skills are not required.
Fresh eggs are key
It's crucial that the ingredients for the flan, especially the eggs, are fresh. You can check this by submerging the egg in a glass of cold water. If the egg sinks horizontally to the bottom, it's fresh and safe to use. If it floats or sticks out above the water, it has a large air cell, indicating it's not fresh.
When cracked onto a plate, a fresh egg has a clear, thick, and transparent egg white and a convex, centrally located yolk. As eggs age, the whites become cloudier and thinner, spreading out more, while the yolk becomes duller and flatter and may show spots near the shell.
Flan recipe
Start by preparing the dessert’s caramel coating. Pour half a cup of sugar into a saucepan, add 3-4 tablespoons of water, and heat without stirring. Cover and simmer for about 5 minutes. Afterward, remove the lid and let it cook until it turns amber-colored, shaking the pan occasionally to ensure even caramelization.
Pour the caramel into a glass cake pan, spreading it on the bottom, and set it aside to harden.
In a pot, pour about a quart of whole milk and add half a cup of sugar. Heat it, but do not bring to a boil. In a bowl, mix 6 eggs, 4-5 tablespoons of vanilla sugar, and a pinch of salt. Slowly pour in the hot milk while constantly stirring.
Pour the milk-egg mixture into the cake pan with the caramel. Place this pan in a larger one filled with water, reaching halfway up the cake pan. Bake at 320 degrees Fahrenheit for about 50 minutes until the top is set.
After removing it from the oven, let the flan rest for half an hour at room temperature, then refrigerate it, preferably overnight. The next day, run a thin knife around the edges of the pan, then quickly invert it so the caramel is on top.
Hugh Jackman’s favorite dessert tastes great on its own, but it can also be served with fruits such as blueberries or raspberries.
