Leche Flan (Crème Caramel)
- Rosey
- Aug 29, 2017
- 1 min read
(SUGAR SORCERY #6)
The egg is a magical ingredient. And so when the Ancient Romans have started the domestication of poultry, hence discovering the countless applications of eggs, came the birth of various egg preparations including a savoury dish, the "eel flan", with a dessert custard version also in existence, flavoured with honey and pepper. With Europe under their wing, their culture and traditions spread across the nation. The food being a significant part of it. Several versions of the original "flan" was translated into sweet and savoury dishes. Its ingredients ranging from, almonds and cinnamon to cheese and fish. It was enjoyed often during the Lent season as this is the period when meat is prohibited. The caramel element was added when the flan traditions reached France and to the rest of the hungry world.
Leche Flan (Crème caramel)
10 egg yolks
400 grams condensed milk
400g grams evaporated milk
150 grams sugar
(for caramel)
oven-proof moulds
foil
Steam for 30-35 minutes
**Let the flan completely cool before unmolding.
Hungry and eggy,
Rosey
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