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  • Sarah Rainey

Marshmallow flan

Stuck for ideas for what to do with the kids this weekend? My three-ingredient marshmallow flan is here to save you! Wobbly, luminous and sickly-sweet for the sugar monsters in your household, it's just the baking activity to keep your little ones busy in the kitchen (with some help from the big ones, of course...)

Inspired by a viral recipe made in an old milk carton, my take on the jelly-like flan - which, I promise you, is genuinely delicious! - will become a firm family favourite.

Serves 8-10


300g white marshmallows

450ml whole milk

8 eggs


Grease a regular loaf tin (1lb) with plenty of butter or flavourless oil and line the base and sides with a smooth sheet of greaseproof paper.

Melt the marshmallows and milk in a heavy-bottomed pan over a medium heat. Stir constantly so it doesn’t catch and burn. Once combined, take the pan off the heat and whisk in the eggs. Return to the heat and stir for a few minutes until it turns a creamy yellow colour. Pour into the loaf tin and tap the base a few times to remove any air bubbles. Allow the flan to cool completely before transferring to the freezer for 2 hours to set. Take it out 5 minutes before serving. Slice and serve with warm caramel sauce and fruit - or, as in the picture above, melted pink marshmallows (wouldn't want them going to waste, would we?!) It will keep in the freezer, well covered, for up to a month.

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