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In the glass and at the table.

These are not tradition, just our own ideas for anyone who wants to experiment with Tim Tam Tum. Cocktails and recipes for the kitchen, made for sharing.

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Dishes

Pumpkin flan with Tim Tam Tum caramel

The dessert for Halloween night

A creamy roast pumpkin flan with cinnamon and nutmeg, under a dark Tim Tam Tum caramel. Made the day before.

Ingredients

Makes8 servings8 servings

Caramel

  • 120 gCaster sugar
  • 30 mlTim Tam Tum

Flan

  • 450 gPumpkin purée, from roast pumpkin, cold
  • 3Eggs
  • 360 mlEvaporated milk, one tin
  • 80 gCaster sugar
  • 30 mlTim Tam Tum
  • 1 tspGround cinnamon
  • 1 pinchNutmeg

Method

  1. Heat the oven to 170 °C. Melt the caramel sugar over a medium heat until amber; off the heat, add the Tim Tam Tum carefully, as it spits, and coat the base of a 22 cm mould.
  2. Whisk the pumpkin purée with the eggs, evaporated milk, sugar, Tim Tam Tum, cinnamon and nutmeg until smooth.
  3. Pour the custard over the caramel and bake in a water bath for 50 to 60 minutes, until the centre barely wobbles.
  4. Leave to cool, then chill for at least 4 hours.
  5. Run a knife round the edge, cover with a plate and turn it out in one go.

More

Why it works
Roast pumpkin is sweet and earthy; the liqueur’s ripe fruit and spices give it depth, and the bitter caramel balances it all.
Tip
Roast the pumpkin rather than boiling it: it is less watery and more flavourful. A caramel made with liqueur does not lose all its alcohol in cooking.
To serve
The whole flan on a dark plate, caramel running down the sides and a few toasted pumpkin seeds.
Meet the liqueur

This recipe contains alcohol. Cooking does not remove it completely, so a dish made with liqueur should never be presented as alcohol-free.

Plan your table.

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Your listFor 6 peopleMadeira Sour: 12 coupesDark chocolate and Tim Tam Tum truffles: 18 truffleslemon juice300 mlstrips of orange peel12pasteurised egg white180 mldouble cream100 ml5 more ingredients1 bottle of Tim Tam TumSee this example in the planner

Your table

Your recipe belongs here too.

Some pour it over Sunday sponge, some keep it for coffee with visitors, some have invented a toast of their own. If Tim Tam Tum already has a place at your table, tell us how you make it: the best ideas from the family that gathers around each bottle will find their place here.

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  2. We try it at home.
  3. If you agree, we share it with your name.
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