Leche flan

I'd been waiting until post lockdown to make this Four-ingredient flan (leche flan) featured on SBS.  I have to admit it was relatively easy to make and I would do it again

INGREDIENTS

1/2C caster sugar

5 large eggs

1 can evaporated milk (375ml)

1 can sweetened condensed milk (395g, 300ml)

1t vanilla bean paste

METHOD

Chilling time: 2 hours or overnight

Heat the sugar in a small saucepan until it liquefies and turns to a golden caramel. Pour into the base of a 20cm x 15cm rectangular glass oven proof dish and allow to harden for a few minutes at room temperature There is no need to line or grease the tin

Whisk the remaining ingredients together and strain through a fine sieve over the caramel to remove any lumps. If you want a creamier flan you can strain it 2-3 more times to remove further bubbles

Put the pyrex into a steamer and steam over low heat for 20-25 minutes. It’s best to take the flan off the heat while the centre is still a little wobbly, as it will continue to set off the heat (test by tapping or wiggling the tin and watching the ripples on the top of the flan)

Cool to room temperature then chill in the fridge

To serve, invert the flan onto a plate. If it doesn’t come out, run a knife gently around the edge before trying again, or you can be lazy and just use a scoop and flip out into serving bowls.  This is handy for when you only are able to eat a portion