Latin-inspired flan de leche topped with fresh seasonal fruit compote
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Hey there, time traveller!
This article was published 06/07/2012 (5194 days ago), so information in it may no longer be current.
Flan de leche is possibly the most popular dessert in Latin America (a.k.a. creme caramel). The unique twist is the addition of sweetened condensed milk, which supplies richness. To complement the dessert, unmould, then surround individual servings with fresh seasonal fruit.
Flan de Leche With Compote
300 ml (1 1/4 cups) granulated sugar
50 ml (1/4 cup) water
Flan
4 eggs
500 ml (2 cups) 5 per cent or 10 per cent cream
1 can (300 ml) sweetened condensed milk
75 ml (1/3 cup) granulated sugar
15 ml (1 tbsp) vanilla or 30 ml (2 tbsp) dark rum
Fruit Compote
2 apricots or plums
500 ml (2 cups) mixed berries, such as raspberries and blueberries, or pitted halved cherries
Squeeze of lemon juice
5 ml (1 tsp) granulated sugar
Pinch each ground nutmeg and ginger
In a small saucepan, stir sugar and water over medium-high heat; bring to a boil, swirling pan occasionally but don’t stir. Boil until deep golden-brown colour, 5 to 7 minutes, occasionally brushing down sugar crystals on side of pan with wet pastry brush. Immediately pour into eight 175-ml (3/4-cup) ungreased ovenproof ramekins, swirling to make sure bottom is coated.
Flan: In a large measuring cup or bowl, whisk eggs; whisk in cream, condensed milk, sugar and vanilla until blended. Pour evenly into ramekins. Meanwhile, in a kettle, bring water to a complete boil.
Place ramekins in a shallow pan that’s large enough to hold them. Pour boiling water into pan until it comes halfway up the side of ramekins. Bake, uncovered, in a 180 C (350 F) oven until flans are set but still jiggle slightly, 35 to 45 minutes. Remove ramekins from pan; refrigerate to cool completely, at least 2 hours but preferably overnight.
Compote: Meanwhile, pit apricots or plums and cut into thin wedges. In a bowl, toss together apricots, berries, lemon juice, sugar, nutmeg and ginger.
To serve, run knife around edge of each ramekin and carefully unmould onto a dessert plate. Spoon caramel over top (some will stick in dish). Surround each flan with fruit compote, serving some on top.
Makes 8 servings.
Nutritional information per serving: 432 calories; 9 g protein; 11 g fat; 75 g carbohydrate; 1.5 g fibre.
Source: Foodland Ontario.
