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.