Leche flan

Leche flan

Caramel custard

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
110g sugar
3 large eggs
2 egg yolks
110g caster sugar
625ml milk, hot
2 teaspoons natural vanilla extract

Method

  1. Preheat the oven to 150ºC.
  2. Put the sugar and 60 ml water into a small saucepan and heat without stirring until a deep golden brown. Remove from the heat and pour immediately into a 1.5 litre capacity ovenproof mould or dish. Rotate to coat the base and side with caramel.
  3. In a large bowl, beat together the whole eggs and egg yolks until foamy. Gradually add the caster sugar, beating until thick and light. Gradually add the hot milk, beating constantly. Stir in the vanilla, then strain the custard into the caramel-lined mould.
  4. Put the mould into a deep baking tin and pour in enough boiling water to come halfway up the side of the mould. Bake in the oven for 35–45 minutes, or until a knife inserted into the centre of the custard comes out clean. Remove from the oven and cool, then cover and refrigerate overnight, or preferably for 2 days.
  5. When ready to serve, invert the custard onto a chilled serving plate.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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