Leche Flan is an all time favourite in our home. Whenever I bake this dessert, it's guaranteed to be eaten up to the last morsel. I was so proud of myself the very first time I ever baked this. I always thought it is a very difficult dessert to tackle. The leche flan I used to eat was the one steamed and only with egg yolks and condensed milk. Ohhhh cholesterol! Luckily, I found this recipe in "Australian Women's Weekly" published in August 1994, and it's been my version of leche flan ever since. With a bit of adjustment of course. It's also very popular with friends because it's not very sweet.Ingredients:
½ cup (110 g) caster sugar
½ cup (125 ml) water
6 eggs
1/3 cup (75g) caster sugar, extra
2 tsp vanilla essence
1 cup milk
1 can (400 ml) coconut cream
Directions:
- Combine sugar and water in medium pan, stir over heat, without boiling, until sugar is dissolved. Boil uncovered, without stirring, until mixture turns golden brown. Keep your eye on it, because it might burn. Pour caramel over base of deep 20 cm round cake pan.
- Whisk eggs, extra sugar and essence in medium bowl until combined. Bring milk and coconut cream to boil in pan, allow bubbles to subside.
- Gradually whisk milk mixture into egg mixture; strain into jug then pour over in pan with caramel. Place pan in big baking dish (roasting pan or a bigger round cake pan is ideal) with enough boiling water to come halfway up the side of pan.
- Bake in a moderately slow oven (160 C) for about 40 minutes or until the centre is just set.
- Remove pan from water, cool; cover, refrigerate overnight. Invert onto rimmed serving plate.
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