Authentic Far Eastern recipes
Leche flan (Caramel custard) (Egg custard)
Ingredients:
- 6 egg yolks - well beaten
- 1 large (140 grams) can evaporated milk
- ½ cup of granulated white sugar (for caramel)
- ½ cup of granulated white sugar (for egg mixture)
- 1 teaspoon vanilla
- ½ cup water
Method:
First caramelize the sugar
Place the sugar in a saucepan on a medium heat and disturb the sugar until it melts
Tip: do not leave the saucepan unattended during this time
Then add the water and leave to cook without stirring for 20 minutes until the sugar caramelizes
To check if caramel is ready by scooping a tiny amount with a teaspoon and placing into a cup of cold water
If the caramel does not dissolve in the water then it is ready
Pour the caramel into a mould such as a round non-stick sandwich tin
Coat the bottom and sides with the caramel and leave to cool
Prepare the egg mixture
Combine the well beaten eggs yolks with the evaporated milk, sugar and vanilla and stir
Pour into the mould with the caramel and cover with grease-proof paper
Steam in a medium heat for 30 to 40 minutes
To check if the leche flan is cooked prick the middle with a wooden barbeque stick and if the stick comes out clean then the leche flan is cooked
Leave to cool
Serve by easing around the edge with a knife and then place a suitable plate on the top and flip over
Best served chilled
Tip: with the egg whites make meringue or scrambled egg whites for breakfast