LECHE FLAN

Preparation Method :

• To make the caramel, put the sugar and water in a heavy pan. Stir to dissolve the sugar, and then boil without stirring until the caramel is golden.
• Quickly pour into eight individual ramekins, rotating them to coat the sides. Leave to one side to set.
• Preheat the oven to 150°C / 300°F / Gas 2. Beat the eggs, sugar, and vanilla extract in a bowl.
• Mix the evaporated milk and fresh milk in a pan. Heat it to just below boiling point, and then pour on to the egg mixture, stirring all the time.
• Strain the custard mixture into a jug (pitcher) and add the grated lime rind. Leave the custard to cool. Pour into the caramel-coated ramekins.
• Place the ramekins in a roasting pan and pour in enough warm water to come halfway up the sides of the dishes.
• Transfer the roasting pan to the oven and cook the custards for 35 - 45 minutes or until just set. They will just shimmer when the ramekins are gently shaken.
• Serve the custards in their ramekin dishes. Alternatively, invert them on to serving plates.
• Break up the caramel into smaller pieces and use to decorate the custards. The custards can be served warm or cold, decorated with strips of lime rind.