- 1 litre milk
- 12 eggs
- 200 g raw sugar (white sugar can be used)
- 1 tsp vanilla essence
- 160 g raw sugar
- cake mould with hole in the middle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight
Prepare the mould by sprinkling 200 g raw sugar into base of mould and place over heat. Stir continuously so as not to burn yourself and keep stirring until the sugar melts and turns a caramel colour. Be very careful not to burn the sugar. When all the granules have melted set to one side.
Break 12 eggs into a bowl, add 160 g sugar and vanilla essence and beat lightly. Then pour into mould over the caramel, which by now would have set.
Boil some water and pour into baking tray to make a bain-marie. Place the mould into the bain-marie and put into a preheated oven at 230°C. Reduce the temperature to 200°C and cook until set. Check that the water does not evaporate. Keep it about two-thirds of the way up the side of the mould.
When ready, remove from oven and allow to cool. It is best to leave the flan de leche overnight in the refrigerator so it becomes more firm.
To serve, place serving plate on top of mould and invert. Carefully remove the mould.