Philippines / Dessert
Leche flan
A dense caramel custard made on yolks alone, steamed in a metal mould.
Ingredients
- Egg yolks10
- Condensed milk400 g
- Evaporated milk370 ml
- Sugar for the caramel200 g
- Vanilla1 tsp
- Lemon zest1
- Water for the caramel60 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Melt the sugar with the water to an amber caramel and pour it into the moulds, tilting them to coat the base.
Let the caramel set in the moulds while you make the custard.
Work the yolks with a whisk without beating them to a foam; air bubbles leave holes.
Stir in both milks, the vanilla and the zest, mixing slowly.
Strain the mixture twice through a fine sieve and lift any foam off the surface with a spoon.
Pour it into the moulds over the caramel and seal each one tightly with foil.
Steam for forty minutes at a gentle simmer, chill four hours and turn out onto a plate.
