Tuesday, December 16, 2008

Kaffir Flan

After a long hiatus, finally I can get back to my blog. Today, I'm posting a recipe from KaffirGirl. It uses Kaffir Lime leaf. "This citrus plant is common in South East Asia. Its aromatic leaves are traditionally believed to be medicinal --- promoting healthy gums and digestive system among other things. I use it in curries, stir-fry dishes and salads but in my recipe today, Kaffir leaves incorporate a delicate, citrusy flavor to flan".

Kaffir Flan

1 cup sugar
1 cup water
4 Tbsp water
1 segment of Kaffir leaf, shredded
8 egg yolks
1 large can Condensed milk
1 large can Evaporated milk

1. Place sugar and water in a small saucepan over medium heat. Stir to dissolve the sugar and allow the syrup to turn a light caramel color. Turn off the heat and pour syrup into a 9” flan pan or a 9” x 9” baking tin. If you do not want to go into all the trouble of making your own syrup, a shortcut is to use 1 cup waffle syrup to line the baking tin.
2. In a small glass bowl, place the ¼ c water and a segment of Kaffir leaf. Microwave for 1 minute and set aside the Kaffir-flavored water.
3. Blend egg yolks, condensed and evaporated milk in a blender. Stir in 2 tsps of the Kaffir-flavored water. Pour mixture into the baking tin lined with the caramel syrup. Cover pan with foil.
4. Place tin in a larger baking pan that is half-filled with water. Place the pan in a preheated 350 F oven and bake flan until it is firm/ bake for an hour or so.