- 110 g (½ cup) caster sugar
- 6 eggs
- 395 g can condensed milk
- 375 ml can evaporated milk
(convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml;
1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups
are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 55-60 g, unless specified.
swirling pan occasionally but not stirring, over a medium-high heat for
3-4 minutes, or until the sugar is a deep amber caramel.
Pour into a llanera (a shallow, oval-shaped pan traditionally used in
leche flans) for an attractive finish. A loaf pan or individual
ramekins work just as well.
Beat the eggs in a bowl, adding in the condensed and evaporated milk,
until well combined. Strain through a fine sieve into the pan, then
cover tightly with foil.
The next step is to bake it in a bain-marie. Place the pan in a
roasting pan and fill with boiling water to reach halfway up the side of
the pan. Bake for 1 hour or until firm.
Remove from the oven and set aside to cool. Refrigerate to firm.
Run a knife around the flan, then invert onto a platter. The hard
caramel base will have liquefied to form a runny caramel coating. Cut
into slices and serve.
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