Method
1. Pre-heat oven - 180°C
2. Butter 21cm flan tin with removable base and set aside
3. Add curry powder, golden caster sugar and pink Himalayan salt flakes to the TM5 bowl
4. Blitz with MC in place 10 sec, speed 10
5. Then add butter to the TM5 bowl
6. Blend with MC in place 6 sec, speed 6
7. Then add bread flour and vanilla bean paste to the TM5 bowl
8. Mix with MC in place 10 sec, speed 6
9. Press into the flan tin pushing mixture up the sides
10. Bake 15-20 minutes until fragrant and golden, then cool completely
11. Place gelatine into the 3 tbsp milk and stir. Set aside
12. Add molasses, muscovado sugar, butter and pink Himalayan salt flakes to the clean TM5 bowl
13. Cook - 6 min, Varoma, speed 1
14. Then add bicarbonate of soda to the TM5 bowl
15. Stir - 4 sec, speed 4
16. Then add single cream, milk, cornflour and egg yolk to the TM5 bowl
17. Cook - 8 min, 80°C, speed 4
18. Transfer gelatin to TM5 bowl
19. Cook - 1 min, 90°C, speed 4
20. Remove from Thermomix bowl into a large mixing bowl and cool completely, stirring occasionally
21. Return filling mixture to Thermomix bowl
22. Blend with MC in place 1 min, speed 8
23. Spread on top of crust, cover with plastic wrap
24. Return to the fridge for at least 2 hours
25. Top with whipped cream and macadamias just prior to serving