Light and Fruity

Caramel Flan

Original Leche Flan

Recipe
Ingredients

This recipe comes from another wonderful book, Pacific Crossings by Lily Gamboa
O'Boyle. Acacia Corporation, NY, 1994.

Ingredients

1 1/3 cup sugar, divided

1/3 cup water
6 to 8 large eggs
1 cup whole milk
1 cup peach or mango puree
pinch of salt
1/4 teaspoon lime peel, grated finely
seasonal fresh berries, for garnish

Directions
Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup
water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs,
milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir
and pour into prepared pan. Place in a bain-marie. Bake in oven until a
toothpic inserted halfway between center and edge comes out clean,
about 50 minutes to 1 hour. Let cool to room temperature. Chill at least
1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh
berries as desired.
Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bainmarie is the term used for cooking through steam in a water bath. The
dish is placed in a larger pan half-filled with water and placed into a
preheated oven or a steamer

Custard:

12 egg yolks
1 can condensed milk
1 pint Vit D milk
1 tablespoon vanilla (lemon essence or peppermit can be
substituted)

Directions
Blend all ingredients in a blender. Pour mixture into a loaf tin
lined with caramelized sugar (see below). Cover with aluminum
foil. Place tin in a larger baking pan half-filled with water. Place
pan in pre-heated oven (375 F) and bake flan for about 1 hour or
until it is firm.
Caramel
1 cup sugar
1 cup water

Directions
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin
with caramelized sugar. Be sure to line the sides of the pan.