Leche flan

Leche flan

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

Serve this Filipino-style crème caramel with fresh seasonal fruits. Instead of the lemon or lime zest, you can use shredded kaffir lime leaves. This recipe can be made a couple of days in advance.

Ingredients

Quantity Ingredient
200g sugar
12 eggs
395ml canned condensed milk
395ml canned full-cream evaporated milk
200ml coconut cream
1 lemon or lime, zested

Method

  1. Preheat the oven to 180°C.
  2. Caramelise the sugar by cooking it on a 30 cm diameter baking dish over low heat until it begins to melt. Keep swirling and rotating the dish for about 10 minutes, until the sugar turns golden.
  3. Beat the eggs in a large bowl, then pour in the condensed milk, evaporated milk and coconut cream and lightly beat together. Stir in the citrus zest, then pour the mixture into the baking dish.
  4. Put the baking dish in a larger deep baking dish that it fits into easily. Transfer to the oven, then carefully pour enough hot water into the larger baking dish to come halfway up the side.
  5. Bake the flan in the bain marie for about 40 minutes, or until the custard is golden and a skewer inserted into it comes out clean. While the custard is still hot, invert it onto a platter. Allow to cool slightly, then refrigerate for 2 hours. Serve cold with fruit.
Tags:
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