We are giving you a Filipino classic, but with an American twist today. Leche flan is a classic Filipino dessert. However, we are going to add some grapefruit to it today and give it that American twist.
Who doesn’t love a clear and smooth custard. This dish is going to be a new favorite of yours, as it is ours. It works best when using ceramic or glass baking dishes when cooking the custard.
Check out the Leche Flan with Grapefruit recipe here!
- 1 small grapefruit
- 1 2/3 cups sugar, divided
- 4 large eggs
- 5 large egg yolks
- 1 1/3 cups heavy cream
- 1 1/3 cups whole milk
- 1/4 teaspoon kosher salt
- To begin, finely grate zest from grapefruit and set it aside.
- Now cut away the peel and white pith from the flesh and discard.
- While over a bowl, cut along the membranes to release segments into the bowl and then discard the membranes and set the segments aside.
- In a small saucepan over medium heat, cook 1 cup of the sugar until it begins to melt and turn brown around the edges.
- Use a rubber spatula and start pulling the melted sugar at the edges toward the center of unmelted sugar.
- Continue this process until all the sugar is melted and caramel is dark brown (it should smell toasty, but not burnt), about 10-12 minutes total.
- Now divide the caramel between two 8″-diameter shallow ceramic ovenproof baking dishes and let it cool.
- Then place a rack in the middle of the oven and preheat it to 275°F.
- Meanwhile, bring a large pot of water to a boil.
- Using a blender, puree the eggs, egg yolks and remaining 2/3 cup sugar until it is smooth and the sugar has dissolved, about 1 minute.
- Transfer this to a large bowl and mix in the cream, milk, salt and reserved grapefruit zest and let it sit for 5 minutes.
- Strain this mixture into a large measuring glass and divide the custard between the two baking dishes.
- Now line a roasting pan with a thick kitchen towel, which will keep the baking dishes from sliding and will insulate the flan, which will prevent it from overcooking.
- Then set the dishes on the towel and place the roasting pain in oven.
- You will now pour very hot water into the pan until it reaches the same level as the flan in the baking dishes.
- Now bake the flan until it looks like it is set like Jell-O, about 40-55 minutes.
- Then move the dishes to a wire rack and let the flan cool down.
- You will want to run a small knife around the edges of the flan to loosen it up.
- Now invert it onto a platter and top it with the reserved grapefruit segments.