LECHE FLAN (Philippine Crème Caramel)
Serves 8
Ingredients:
For the caramel:
| Sugar | 93 g/3 oz |
| Water | 125 ml/½ cup |
For the custard:
| Egg yolk | 10 pieces |
| Sugar | 230 g/8 oz |
| Milk | 370 ml/1 ½ cup |
| Vanilla | 5 ml/1 tsp |
| Citrus rind (optional) | from 1 lemon/lime |
Procedure:
- In a pan, mix sugar and water. Cook on high heat and mix well until the mixture is melted and reaches a deep brown colour.
- Pour the hot caramel to line your custard moulds. You may use eight individual molds or one huge one. Set aside
- With a whisk, mix all custard ingredients until homogeneous. Pour into the moulds.
- Place the moulds in a tray with water. The water should be as deep as the custard level.
- Place the tray in a 165 C/330 F oven until the custard is firm and set. Make sure the water in the tray does not boil so that you will achieve a smooth custard. Cool and refrigerate.
- Unmould the custard by dipping each mould in hot water. With a table knife gently glide around the side of the custard. Flip onto a plate, such that the caramel at the bottom of the pan flows over the custard, providing a sauce.
