Flan de Leche With Compote
300 ml (1 1/4 cups) granulated sugar
50 ml (1/4 cup) water
500 ml (2 cups) 5 per cent or 10 per cent cream
1 can (300 ml) sweetened condensed milk
75 ml (1/3 cup) granulated sugar
15 ml (1 tbsp) vanilla or 30 ml (2 tbsp) dark rum
2 apricots or plums
500 ml (2 cups) mixed berries, such as raspberries and blueberries, or pitted halved cherries
Squeeze of lemon juice
5 ml (1 tsp) granulated sugar
Pinch each ground nutmeg and ginger
In a small saucepan, stir sugar and water over medium-high heat; bring to a boil, swirling pan occasionally but don't stir. Boil until deep golden-brown colour, 5 to 7 minutes, occasionally brushing down sugar crystals on side of pan with wet pastry brush. Immediately pour into eight 175-ml (3/4-cup) ungreased ovenproof ramekins, swirling to make sure bottom is coated.
Flan: In a large measuring cup or bowl, whisk eggs; whisk in cream, condensed milk, sugar and vanilla until blended. Pour evenly into ramekins. Meanwhile, in a kettle, bring water to a complete boil.
Place ramekins in a shallow pan that’s large enough to hold them. Pour boiling water into pan until it comes halfway up the side of ramekins. Bake, uncovered, in a 180 C (350 F) oven until flans are set but still jiggle slightly, 35 to 45 minutes. Remove ramekins from pan; refrigerate to cool completely, at least 2 hours but preferably overnight.
Compote: Meanwhile, pit apricots or plums and cut into thin wedges. In a bowl, toss together apricots, berries, lemon juice, sugar, nutmeg and ginger.
To serve, run knife around edge of each ramekin and carefully unmould onto a dessert plate. Spoon caramel over top (some will stick in dish). Surround each flan with fruit compote, serving some on top.
Makes 8 servings.
Nutritional information per serving: 432 calories; 9 g protein; 11 g fat; 75 g carbohydrate; 1.5 g fibre.
Source: Foodland Ontario.