Flans are found all over the world, from the fancy French crème caramels to, orange-infused versions in Mexico. This one is more inspired by the simplicity of leche flan from the Philippines.
- ½ cup sugar
- 5 eggs
- 1 can evaporated milk (375ml)
- 1 can sweetened condensed milk (395g, 300ml)
- ½ tsp vanilla extract (optional)
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: 2 hours
- Heat the sugar in a small saucepan until it liquefies and turns to a golden caramel. Pour into the base of a 20cm diameter round baking tin or a 20cm x 15cm rectangular glass oven proof dish and allow to harden for a few minutes at room temperature. There is no need to line or grease the tin.
- Whisk the remaining ingredients together and strain through a fine sieve over the caramel to remove any lumps. If you want a creamier flan you can strain it 2-3 more times to remove further bubbles.
- Put the baking tin into the basket of a steamer and steam over low heat for 20-25 minutes, or a steam oven set to 82°C for 1 hr-1hr 10 mins. It’s best to take the flan off the heat while the centre is still a little wobbly, as it will continue to set off the heat (test by tapping or wiggling the tin and watching the ripples on the top of the flan).
- Cool to room temperature then chill in the fridge. To serve, invert the flan onto a plate. If it doesn’t come out, run a knife gently around the edge before trying again.
- If you prefer to bake the flan: put the baking tin inside a larger baking tray and place into a 180°C (traditional) oven. Pour boiling water into the larger tray until it comes halfway up the sides of the leche flan tin, bake for about 45 mins to 1 hour, and then remove from the oven. We used a Pyrex® Simply Store 11 Cup Rectangle Dish w/ Blue Lid 20cm x 15cm rectangular glass oven proof dish.
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