Diana's Desserts - www.dianasdesserts.com

Almond Leche Flan

Servings: 8
Leche Flan

Also known in France as crème renversée, Leche Flan is a custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold. In Italy it's known as crema caramella, and in Spain as flan. In the USA and other countries, Leche Flan is known also as Creme Caramel.

If you're looking for the ultimate Filipino dessert to appease your sweet tooth, look no further. Leche Flan promises a heavenly treat that's smooth on your tongue and delectable to your taste.............Diana's Desserts

1 cup white (granulated) sugar
1/4 cup water
1 (12 fluid ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 egg yolks
1 tablespoon almond extract

Preheat oven to 350 degrees F (175 degrees C).

In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a 8 or 9 inch flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.

In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.

Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.

Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.

To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

Makes 8 servings.

Submitted By: James Haye
Date: 2003-10-01