Earl Grey Leche Flan
Earl Grey Leche Flan
Try this quick and easy crème caramel dessert recipe by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 6 hours 40 minutes
  • Yield 4 servings
  • 175 grams Caster sugar
  • 2 tablespoons Water
  • 350 millilitres Evaporated milk
  • 150 millilitres Fresh milk
  • 125 millilitres Condensed milk
  • 5 Earl grey tea bags
  • 2 Egg yolks
  • 4 Eggs
  • 1 teaspoon Vanilla extract

Preheat the oven to 160C

1. Start off by making the caramel. Cook the sugar in a heavy-bottomed pan until golden brown and melted. Add the water, watching out for spatter and swirl to combine. Pour into the bottom of the loaf tin and swirl to cover evenly Set aside

2. Next, make the custard. Heat the evaporated milk, milk and condensed milk together in a saucepan until scalding point, where bubbles form along the edges. Add the tea bags and infuse for 5-10 minutes. While it's infusing, Beat the vanilla extract, eggs, egg yolks and sugar in a bowl. Remove the teabags from the milk, then slowly pour the hot milk onto the egg mixture, whisking all the time. Strain this mixture into a jug, then carefully pour on top of the caramel-coated loaf tin. Cover with tin foil, and place inside a deep roasting tin. Pour water into the roasting tin until it comes halfway up the sides of the loaf tin. Bake for 1 hour 20 minutes, until firm but with a slight jiggle in the centre. Leave to chill in the fridge for at least 4 hours, or overnight. Take it out of the fridge 30 minutes before serving. Run a knife along the edges of the flan, then quickly turn over onto a plate

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