July 2014

217 322

RECIPES
DESSERTLECHE FLAN (MILK FLAN)
If we publish your recipe in our magazine, you’ll
be adding a great cookbook to your bookshelf.
This month it’s All Minced Up, a Food Heroes
cookbook that has everything you need to know about
cooking delicious homemademeals with all kinds of mince,
from Thai chicken cakes to turkey chorizo empañadas and
Sichuan beef meatballs. Publisher: Parragon.
Ingredients:
• 2 tablespoons brown sugar
• 1 cup evaporated milk
• 1 cup condensed milk
• 6 egg yolks
• 1 whole egg
• 4 cups water
• 1 teaspoon vanilla extract
Directions
1. Preheat the oven to 175 degrees
Celsius.
2. Mix together the evaporated milk,
condensed milk, egg yolks, whole
egg and vanilla extract.
3. In a saucepan, dissolve the brown
sugar slowly until it just caramelises
(take it off the heat before it goes too
dark or it will have a bitter taste).
4. Quickly pour the caramel into a pan
or mould and swirl it so the caramel
evenly covers the bottom. Top with
the egg milk mixture.
5. Cover the container with aluminium
foil and place in a large roasting pan.
Pour in hot water until it reaches
up to the same height as the flan
mixture.
6. Bake for 45 minutes, allow to cool
at room temperature and then
refrigerate for a couple of hours.
7. To un-mould the flan, simply run a
knife around the sides, place an
upside-down serving platter over the
flan, then invert it! Great on its own
or served with vanilla ice cream.
Mark Montano, Philippines
“This is the Philippine version of crème
caramel. Every time we invite friends to
our place for lunch or dinner, they ask me
to make a leche flan for dessert. In the
Philippines, leche flan is typically made by
steaming it in a bain-marie; but my recipe, which I learnt from my
mum, is baked in the oven.”
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