Vanilla Bean Leche Flan, Oven Water-Bath
Milk infused with vanilla bean and lime peel, enriched with cream and baked slowly in a 150 °C water bath for a dense, silky leche flan without a single hole.
Method
Preheat the oven to 150 °C for . Gentle, low heat keeps the custard from boiling so it sets perfectly smooth. Have ready a deep roasting tin larger than your mould and a kettle of boiling water.
ovenPut the sugar and water in a small saucepan on medium heat and cook for without stirring, just swirling, until deep amber and on the point of smoking. Pour at once into the 13×9 cm mould and tilt to coat the base. A darker caramel adds a bitter edge that balances the sweetness. It is extremely hot, so take care.
Add in this stepWhite sugar (for the caramel) 60 gWater (for the caramel) 1½ tbsp
medium heatSplit the vanilla pod and scrape out the seeds. Warm the evaporated milk, cream, vanilla seeds and pod and lime peel in a pan on low heat for , until steam rises at the edges (do not boil). Turn off the heat, infuse for 10 minutes, then lift out the pod and peel.
Add in this stepEvaporated milk 150 mlDouble (heavy) cream 50 mlVanilla pod ½Lime (peel in wide strips) ½
low heatGently mix the yolks, whole egg(s), condensed milk and salt with a spatula, without making bubbles, then pour in the warm milk a little at a time, stirring. Strain twice through a fine sieve, skim off any bubbles and pour slowly over the caramel.
Add in this stepEgg yolks 3Whole eggs 1Sweetened condensed milk 170 gFlaky salt 1 pinch
Cover the mould with foil, set it in the roasting tin and pour in boiling water to halfway up the mould. Bake for , until the edges are set and the centre wobbles like jelly; a probe thermometer should read about 80 °C in the middle.
Leave it in the water bath for 20 minutes to cool gradually, then cover and refrigerate for (overnight). It needs to be thoroughly cold to slice cleanly.
Run a thin knife around the edge, dip the base of the mould in warm water for 10 seconds, cover with a rimmed plate and flip it over in one move.
Cook's tip
A folded tea towel under the mould in the roasting tin stops the base overheating, for an even smoother flan. No vanilla pod? Stir in 1 tsp vanilla extract after taking the milk off the heat. Eat within 3 days, refrigerated.
Cooking it at camp
It needs an oven, so bake it at home the day before and carry it in its mould in a cooler. At camp you can simply eat it from the mould with spoons; keep it below 5 °C and finish it on the first day.