This year The Travelling Table, from June 6-9, will celebrate the culinary heritage of South Australia’s Filipino, Vietnamese and Sri Lankan communities.
Chef Alana Brabin is producing a series of long-table dinners at Unley Town Hall featuring family recipes from each of the three featured communities, and there will also be cooking workshops at the Town Hall and Pirate Life Brewing.
For this recipe you will need 4 or 5 small aluminium oval flan moulds.
2-3 tbsp white sugar for each flan
10 egg yolks (700g eggs)
1 can condensed milk
1 can evaporated milk
2 tsp vanilla extract
Zest of 1 lemon
To make the caramel:
Place 2-3 tbsp white sugar in a small Leche Flan Llaňera (aluminium oval mould) over stove on low-medium heat. Stir until sugar has dissolved. Turn up the heat. Boil the syrup until it caramelises to a golden-brown colour. Remove from heat and let cool to set. Do the same to 4 other moulds.
To make the custard:
Separate the 10 egg yolks from the egg whites. Place all the yolks in a large mixing bowl.
With a cheese grater, extract lemon or lime zest.
Add the condensed milk, evaporated milk, vanilla extract and lemon or lime zest to the egg yolks in the mixing bowl.
Stir all the ingredients lightly until they are well combined.
Pour custard mixture over the set caramel in the moulds and cover with a layer of baking paper and foil. The custard should ideally be 1.5cm to 2cm thick in the moulds.
Place the moulds with the custard in a steamer on boiling water and let them steam for 30 minutes. After half an hour, check with a toothpick; when the toothpick comes out clean, the custard has set.
Wait for 3-5 minutes before taking out from the steamer, then cool and keep in the fridge.
To serve, run a knife around the edge of the custard inside each mould. Place the mould upside down on a plate. Tap the mould to ensure the custard with caramel had dropped onto the plate. Scoop the remaining syrup in the mould with a spoon and drizzle over the custard.
You can find out more about The Travelling Table events here.
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