Leche Flan

Ingredients

• 8 x egg yolk
• 300 ml whole milk
• 200 g condensed milk
• 100 g sugar
• 2 tbsp water
• 1 tsp vanilla extract

Method

1. Heat the sugar and water in a saucepan over medium-high heat. Do not stir the pot, but turn the mixture around until the sugar is melted and golden brown. Here you can adjust the mixture according to how dark you prefer the caramel. Be careful not to burn it.
2. Pour the caramel into bread forms and turn gradually so that it covers the entire bottom and preferably a little on the edges. Allow the caramel to cool and harden in the mould.
3. Feel free to use a spatula to avoid a lot of air bubbles when making the pudding. Mix the egg yolks in a bowl. Add condensed milk and vanilla extract, and stir until just combined. Add the milk at the very end and stir together one last time until well combined.
4. Pour the mixture through a strainer over the loaf pan over the caramel. Place the loaf pan (I use 11×25 cm) in the middle of a deep baking tray/pan, fill up with lukewarm water until it reaches halfway up the outer edge of the loaf pan. Roast in the middle of the oven for approx. 1 hour and 10/15 minutes depending on the size of your mold. Test by inserting a skewer to check if it is done. It should come out almost completely dry.
5. Let the caramel pudding cool completely before covering the tin with foil and putting it cold in the fridge for at least 2 hours or until the next day before serving. Go along the edge of the tin with a knife, place a dish over the tin and turn it upside down so that the caramel pudding slides down onto the dish.
6. We love to serve this with fresh berries which go perfectly with the rich and full flavor. Tip: The egg whites you have left over are perfect for making e.g. pavlova or chiffon cake!
7. Start by preheating the oven to 160º C upper and lower heat