Belarusian-style Creamy Caramel Custard

Ingredients

In this Belarusian-inspired version of Leche Flan, we adapt the traditional Filipino dessert to the flavors and ingredients commonly found in Belarusian cuisine. While the original Leche Flan uses condensed milk, we replace it with regular milk to achieve a lighter and less sweet custard. Additionally, we incorporate traditional Belarusian caramel-making techniques to create a deeper and more robust caramel flavor. We alse have the original recipe for Leche Flan, so you can check it out.

• 6 large eggs 6 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, melt the sugar over medium heat until it turns into a golden caramel, stirring constantly.
3. 3.
   Pour the caramel into a round baking dish, tilting it to evenly coat the bottom.
4. 4.
   In a mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.
5. 5.
   Pour the custard mixture over the caramel in the baking dish.
6. 6.
   Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
7. 7.
   Carefully transfer the pans to the preheated oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
8. 8.
   Remove the baking dish from the water bath and let it cool to room temperature.
9. 9.
   Once cooled, refrigerate the custard for at least 4 hours or overnight to allow it to fully set.
10. 10.
    To serve, run a knife around the edges of the custard to loosen it, then invert it onto a serving plate. The caramel will flow over the custard, creating a beautiful presentation.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the other ingredients to ensure a smooth custard.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with heavy cream.
• To prevent the custard from developing air bubbles, gently tap the baking dish on the counter after pouring the custard mixture.
• If you prefer a darker caramel, cook the sugar for a longer time until it reaches a deeper amber color.

Serving advice

Serve the Belarusian-style Creamy Caramel Custard chilled for the best taste and texture. Garnish with a sprig of mint or a dusting of powdered sugar for an elegant presentation.

Presentation advice

To create an eye-catching presentation, drizzle some additional caramel sauce on the serving plate before placing the custard on top. This will add a touch of elegance and enhance the caramel flavor.