• Peter Alton

Leche Flan

Ingredients


· 100g Caster Sugar

· 1 Tablespoon of Cold Water

· 6 Whole Eggs

· 2 Egg Yolks

· 397g Condensed Milk

· 410g Evaporated Milk


Method

  • Preheat the oven to 180C/fan 160C/gas 4.

  • Place the caster sugar and cold water in a pan on a moderate heat. Allow the sugar to dissolve and boil gently swirling the pan occasionally but not stirring. Once the sugar changes to a dark caramel colour pour into the base of a shallow heatproof dish. Allow to cool at room temperature.

  • Next combine the whole eggs, egg yolks, condensed and evaporated milk together in a bowl. Whisk well until smooth and strain through a fine sieve pouring the mixture on top of the cooled caramel.

  • Cover the dish with foil and place in a large roasting tin. Add boiling water to create a Baine-Marie filling no further than halfway up the sides of the dish.

  • Carefully transfer to the preheated oven and bake for 45 -55 minutes until gently set.

  • Remove from the oven allowing to cool at room temperature before placing in the fridge to chill.

  • Once chilled and set run a knife around the edge of the dish to release the sides. Place an upside down plate on top of the dish and turn out in one smooth motion.

  • Serve on its own or with some freshly sliced ripe mango.



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