Leche flan

1 HOUR 30 MINUTES + COOLING | SERVES 6-8 | EASY | GF

This classic Filipino dessert is served at just about every fiesta. For the traditional oval shape, you’ll need ‘ilanera’ tins, which come in various sizes; otherwise regular moulds can be substituted. As with its counterpart, crème caramel, the hard caramel on the base of the pan softens to form a puddle of liquid gold around the flan once it is released.

caster sugar 110g eggs 6 egg yolks 2 condensed milk 400ml evaporated milk 375ml

dayap (native citrus) or lime zest strips to garnish (optional) • Heat the oven to 180C/fan 160C/gas 4. Put the sugar in a pan over a medium-high heat and cook for 8-10 minutes, swirling the pan occasionally but not stirring, until the sugar has melted and turned a deep amber caramel colour. Pour into 2-4 ilanera tins or a 900g loaf tin and swirl to evenly coat the bases. Set aside for the caramel to harden.

• Meanwhile, use an electric mixer to beat the eggs and egg yolks together in a bowl. Add the milks and beat until well combined. Strain through a fine sieve and divide between the tins. Cover tightly with foil. • Put the tins in a large roasting tin and fill with enough just-boiled water to reach halfway up the sides of the tins. Bake for 20-25 minutes if using ilanera tins or for 50-60 minutes if using a loaf tin, until set. Remove from the oven, allow to cool, then chill to firm.

• Run a knife around the flans to release them, then invert onto a platter to serve. Garnish with dayap or lime zest strips, if you like. PER SERVING (8) 336 KCALS | FAT 9.6G SATURATES 4.2G | CARBS 48G | SUGARS 48G FIBRE 0G | PROTEIN 14.6G | SALT 0.6G