Leche flan (thick caramel custard)

An essential dessert of Filipino celebratory tables, the richer, thicker version of Spanish flan: made only with egg yolks and condensed milk, so it's dense, silky and very sweet.

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Method

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1. Melt the sugar with the water in a small pan over medium heat, without stirring, into an amber caramel, and immediately pour into a round, 20 cm metal mould (the Filipino llanera), swirling to coat the base. Let it set.
2. Gently whisk the egg yolks in a bowl with a fork, without foaming, so as little air as possible gets in.
3. Add the condensed milk, milk, vanilla and lime zest, and mix smooth.
4. Strain the custard through a fine sieve twice, for extra smoothness, then pour over the caramel. Cover the mould with foil.
5. Place on a rack in a steamer or large pot, and steam, covered, over gently bubbling water for 40-45 minutes, until the centre is set but still wobbles slightly. Can also be baked in a water bath at 160°C for about 50 minutes. ⏱ Timer: 40 min
6. Cool, then refrigerate for at least 4 hours, ideally overnight.
7. To serve, run a thin knife around the edge, place a plate over the mould, and flip with a decisive motion so the caramel flows over the custard.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't cook in boiling water, or the custard will fill with holes; a gentle simmer is enough.
• The leftover egg whites make a good meringue or omelette.
• Keeps 3-4 days in the fridge; the caramel turns syrupy as it rests.

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More southeast asian ideas

• Khanom krok (coconut rice flour mini pancakes)
• Sangkaya fak thong (coconut custard steamed in a pumpkin)
• Chè ba màu (three-colour dessert: beans, jelly, coconut milk)
• Chè đậu xanh (sweet mung bean cream with coconut milk)
• Chè chuối (banana coconut dessert with tapioca)
• Halo-halo (mixed shaved ice dessert)
• Turon (caramelised banana rolls)

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