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Lime Custard, (Leche Flan)




Source of Recipe


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List of Ingredients




Lime Custard, (Leche Flan)

For the caramel:
1 cup (250 ml) sugar
1/3 cup (80 ml) water

For the custard:
3 eggs
3 eggs yolks
1/2 cup (125 ml) sugar
2 1/2 cups (625 ml) milk
1 Tbs (15 ml) finely grated lime zest

To prepare the caramel, combine the sugar and water in a small
saucepan over moderate heat and cook, without stirring, until it is a
deep honey color. Carefully pour into an 8-inch (20 cm) oven-proof
dish, tilting to evenly coat the bottom. Set aside and allow the
caramel to come to room temperature. For the custard, beat the eggs,
egg yolks, and sugar until light and fluffy. Heat the milk and lime
zest in a separate pot until almost boiling and add gradually to the
egg mixture, whisking constantly. Pour into the dish with the caramel
and place in a large, deep baking dish. Fill the large baking dish
with water halfway up the side of the dish containing the custard.
Bake in a preheated 300F (150C) oven for 35 to 45 minutes, until the
tip of a knife inserted in the center comes out clean. Remove from
the oven and cool. Refrigerate at least 3 hours, until cold. To
serve, run a knife around the inside of the dish, invert a serving
plate over the dish, and invert both together so the custard slides
out onto the serving dish. Serves 6 to 8.

Recipe