Leche Flan
Serve this delicious dessert hot or cold with whipped cream or crème fraiche. The use of evaporated milk reflects the 50 years of American presence in the Philippines.
Ingredients
- 5 large eggs
- 30mI / 2 tbsp caster sugar few drops vanilla essence
- 410g / 14½oz can evaporated milk
- 300ml / ½ pint / 1¼ cups milk
- 5ml / 1 tsp finely grated lime rind
- strips of lime rind, to decorate
For the caramel:
- 225g / 8oz / 1 cup sugar
- 120ml / 4fl oz / ½ cup water
Preparation
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- Make the caramel. Put the sugar and water in a heavy-based pan. Stir to dissolve the sugar, then boil without stirring until golden. Quickly pour into eight ramekins, rotating them to coat the sides. Set aside to set.
- Preheat the oven to 150°C/300°F/ Gas 2. Beat the eggs, sugar and vanilla essence in a bowl. Mix the evaporated milk and fresh milk in a pan. Heat to just below boiling point, then pour on to the egg mixture, stirring all the time. Strain the custard mixture into a jug, add the grated lime rind and cool. Pour into the caramel-coated ramekins.
- Place the ramekins in a roasting tin and pour in enough warm water to come halfway up the sides of the dishes.
- Transfer the roasting tin to the oven and cook the custards for 35-45 minutes or until they just shimmer when the ramekins are gently shaken. Serve the custards in their ramekin dishes or by inverting on to serving plates, in which case break the caramel and use as decoration. The custards can be served warm or cold, decorated with strips of lime rind.
COOK'S TIP
Make extra caramel, if you like, for a garnish. Pour on to lightly oiled foil and leave to set, then crush with a rolling pin.
Serves 8.