Leche Asada / Chilean Roasted Milk Recipe

Ingredients

• For The Caramel:
• Palm Jaggery syrup - 3 tbs
• For The Custard:
• Milk - 2/3 cup
• Palm Jaggery Syrup - 2 tbs
• Vanilla Essence - 1/2 tsp
• Egg - 2

Instructions

1. 1

   Heat the jaggery syrup until it is thick and frothy.

2. 2

   Divide it between two ramekins and allow it to cool completely. It must set rock hard.

3. 3

   Preheat oven to 175°C.

4. 4

   In a bowl, mix together eggs, jaggery syrup and vanilla.

5. 5

   Add milk little by little and whisk until all the ingredients are combined well.

6. 6

   Pour this through a strainer to make a smooth mixture.

7. 7

   Divide this mixture between the two ramekins.

8. 8

   Bake them in preheated oven for 20 - 30 minutes or until the top is nicely browned.

9. 9

   Remove from oven and allow it to cool completely.

10. 10

    Cover with a wrap or foil and refrigerate it for two hours.

11. 11

    During serving, gently release the sides of the flan from the ramekin and flip it onto a serving plate.

12. 12

    Serve it immediately.