Rustic Flan

Leche asada, meaning “roasted milk” in Spanish, is a rustic form of flan popular all over the region due to its simplicity (milk, eggs, and sugar) and ease of preparation. Cooks aromatize the milk and infuse different flavors, ranging from vanilla in Peru to cinnamon and lemon peel in Chile, or rich dulce de leche in Argentina. Use whole milk for a creamy texture. Free-range eggs also increase the flavor, texture, and nutritional value. To make the caramel, try cane sugar to achieve amber-colored syrup quickly and consistently. Prepare in a large pan, or divide into ovenproof ramekins. This flan is served inverted with the juicy caramel around it.

Category: Desserts

Cuisine: not set

Ready in 45 minutes

by rotts4me

Ingredients

Directions

In a deep skillet, distribute 1¼ cups sugar evenly over medium heat; melt to form a rich caramel. In a saucepan, steep milk with lemon zest and cinnamon stick for 5 minutes; let cool and strain. Beat eggs with 1 cup sugar until glossy and pale yellow. Whisk into cooled milk mixture, mixing well. Pour caramel into a greased 9×13 baking dish. Cover with milk mixture. Bake in 350ºF oven in a bain-marie 30 to 40 minutes until top is slightly browned. Chill before serving inverted.

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