Anthony’s Famous Steamed Leche Flan
Resembling a crème caramel, Leche flan is a popular Filipino dessert, often enjoyed at celebrations and social gatherings, so holds a special place in Chef Anthony’s heart. Anthony’s version is cooked prepared using a steaming method.
- 150g caster sugar
- ¼ cup water
- 9 egg yolks
- 1 teaspoon Vanilla paste
- 340ml evaporated milk (1 can)
- 400g condensed milk (1 can)
- To make the caramel, combine sugar and water in a heavy based saucepan. Bring to a boil over medium heat. Cook until golden brown giving it an occasional gentle swirl to avoid burning.
- Pour the caramel in the bottom of a Pyrex dish or flan mould (approx. 16x22cm), and swirl to evenly coat the base. Allow to cool until it is set solid
- To make the custard, whisk yolks and vanilla paste in a large mixing bowl. Add evaporated milk and condensed milk. Whisk until well combined.
- Pour through a fine sieve (removing any lumps) over the caramel, creating a smooth even layer.
- Tightly cover the dish with foil (to avoid water seeping into the dish while steaming)
- Bring a steamer basket up to a light steam. Add the dish to the basket, cover and steam for approximately 45 to 50 minutes until custard is set and just wobbly in the middle. If you don’t have a large steamer basket, you can cook this, bain-marie style. Place dish in a high sided roasting pan with 1 inch hot water to form a water bath. Bake for 50 mins at 180 C.
- Remove from the steamer basket or bain-marie. Rest at room temperature until cool, and then chill in the fridge for a minimum of 2 hours
- Run a knife along the sides of the pyrex dish and carefully turn flan on to serving plate so that the Caramel in on the top
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