The Filipino version of crème caramel, the leche flan is a cherished dessert enjoyed on Christmas and festive occasions throughout the year.
- 110 g (½ cup) caster sugar
- 6 eggs
- 395 g can condensed milk
- 375 ml can evaporated milk
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.
Preheat oven to 180°C. Place the sugar in a saucepan and cook, swirling pan occasionally but not stirring, over a medium-high heat for 3-4 minutes, or until the sugar is a deep amber caramel.
Pour into a llanera (a shallow, oval-shaped pan traditionally used in leche flans) for an attractive finish. A loaf pan or individual ramekins work just as well.
Beat the eggs in a bowl, adding in the condensed and evaporated milk, until well combined. Strain through a fine sieve into the pan, then cover tightly with foil.
The next step is to bake it in a bain-marie. Place the pan in a roasting pan and fill with boiling water to reach halfway up the side of the pan. Bake for 1 hour or until firm.
Remove from the oven and set aside to cool. Refrigerate to firm.
Run a knife around the flan, then invert onto a platter. The hard caramel base will have liquefied to form a runny caramel coating. Cut into slices and serve.