Adele Mowlai’s leche flan
A Filipino favourite, leche flan is the perfect sweet finish to any meal or celebration.
Note: + cooling & 6 hours chilling time
- 1 cup (220g) caster sugar
- 8 Coles Australian Free Range Egg yolks
- 397g can sweetened condensed milk
- 385g can full cream evaporated milk
- 1 tsp vanilla essence
Grease a 23cm (base measurement) round cake pan. Place the sugar in a medium saucepan over medium heat. Cook, stirring and swirling the pan, for 5 mins or until the sugar melts and turns a dark amber colour. Carefully pour into the prepared pan and swirl to coat the base.
Use an electric mixer to whisk the egg yolks in a large bowl for 30 secs or until smooth. Add the condensed milk, evaporated milk and vanilla. Whisk until well combined. Strain the egg mixture through a fine sieve over the caramel in the pan. Discard the solids. Cover tightly with 2 layers of plastic wrap.
Place the pan in a large steamer over a saucepan of simmering water. Cook for 35-40 mins or until just set in the centre. Set aside to cool. Place in the fridge for 6 hours or overnight to chill.
Run a small sharp knife around the edge of the flan to loosen from the pan. Place a large rimmed plate on top of the pan and quickly invert onto the plate. Cut the flan into wedges to serve.