A classic Filipino dessert with a subtle hint of green tea
4 small ramekins
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1 ½ cup sugar, divided
½ cup water
2 ½ cups milk (I used fresh milk)
3 egg yolks
1 tsp vanilla extract
1 sachet sweet green tea powder
Preheat oven to 350 F.
In a heavy skillet, combine 1 cup sugar and water and heat on medium swirling frequently but not stirring until sugar caramelizes.
Remove from heat when amber in color. Pour caramel into 4 ramekins and swirl the container to coat the bottom.
Heat milk on stove top until hot but not boiling. Add the green tea powder and mix well.
In a bowl, whisk eggs, egg yolks and sugar until foamy. Add milk in a steady stream while whisking.
Add vanilla. Pour mixture over a fine mesh strainer. Distribute evenly among the ramekins.
Set ramekins in a large pan (I used one tin pan and another glass dish because that’s what we have) and carefully pour boiling water to come half way up the sides of the ramekins.
Bake for 30 – 40 minutes or until custards are set. Remove from oven and allow to cool and set in the refrigerator for at least four hours. Serve cold and enjoy!