Leche flan
A dense caramel custard made on yolks alone, steamed in a metal mould.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Melt the sugar with the water to an amber caramel and pour it into the moulds, tilting them to coat the base.
Let the caramel set in the moulds while you make the custard.
Work the yolks with a whisk without beating them to a foam; air bubbles leave holes.
Stir in both milks, the vanilla and the zest, mixing slowly.
Strain the mixture twice through a fine sieve and lift any foam off the surface with a spoon.
Pour it into the moulds over the caramel and seal each one tightly with foil.
Steam for forty minutes at a gentle simmer, chill four hours and turn out onto a plate.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Cary Bass · CC BY-SA 2.5