Filipino Flan

I met a girl from the Philippines in Guatemala and she convinced me that her flan was the best in the world. It is cooked for so long it almost turns to caramel and it is even 100 times better the next day. I wasn't sure about all this canned milk business but when you taste this little beauty there is no denying it has spectacular qualities.

Method

In a small pot place the sugar on high till it melts down to a nice liquid. Keep an eye on it so doesn't burn. Pour the liquid into small oven proof ramekins. Set aside.

Mix the yolks with the milk, juice and vanilla. Pass through a fine strainer to keep it creamy and so the bubbles burst. Pour the mixture over the sugar when it has hardened and sprinkle with the orange zest. Cover the ramekins with foil and create a bain maree by placing them in a large oven proof container with water.

Bake at 180ºC for an hour and half. Allow to cool then sit in the fridge over night.

• Filipino Flan
• Flan
• Kids
• Sweets