Floating Island Leche Flan
A floating Leche flan on a meringue is a rich delicious dessert with caramelized sugar.
Ingredients
Equipment
Method
Make the caramel
- Heat a pan with the sugar on medium-high heat. Melt and cook the sugar until it's a deep amber colour. Pour immediately in a ramekin or your choice of heatproof container and set aside to let it cool.
Make the custard
- In a medium-size bowl, add custard ingredients mix until well blended. Strain and pour about 1/4 cup in the ramekins with the caramel. Put in a deep pan 12x9x4. Pour boiling water about 1 1/2-inch high and cover with aluminum foil. Steam and bake in a preheated oven at 325 for about 25 to 30 minutes or use steamer (at low heat for 20 to 25 minutes). It's done if set and still a bit jiggly in the middle. Remove from the oven and let it cool, or refrigerate to let the custard set.
Make the meringue
- In a large bowl add room temperature egg whites and cream of tartar beat in a stand mixer or use a hand mixer. Add sugar gradually and beat until stiff peaks. Stir in the vanilla extract. Spread and shape on a greased lined with parchment paper baking sheet or greased dusted with flour round baking pan, about an inch thick. Bake in a preheated oven at 350 F for about 8 to 10 minutes. If using a kitchen torch mould the meringue on a heatproof serving plate. Use a spatula to loosen the custard in the ramekins and place it on top of the meringue with the caramel, or on a small plate then slide on top of the meringue. Serve warm or cold.
