Filipino-Style Leche Flan with Bottarga
A creamy leche flan dessert infused with the savory flavor of bottarga, a traditional Filipino dish.
Ingredients
- ●2 cups lecheevaporated milk
- ●1 cup granulated sugar
- ●4 large eggs
- ●2 oz bottargacured tuna roe
- ●1 tsp vanilla extract
- ●1/2 cup all-purpose flour
- ●1/4 cup unsalted butter
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
In a medium saucepan, whisk together leche, sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
- 3
Remove the saucepan from heat and stir in the vanilla extract. Let cool to room temperature.
- 4
In a separate bowl, whisk together the eggs. Gradually add the cooled leche mixture to the eggs, whisking until smooth.
- 5
Pour the mixture into 6 (6-oz) ramekins or custard cups.
- 6
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 7
Remove the ramekins from the oven and let cool to room temperature.
- 8
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until chilled.
- 9
To serve, place a ramekin on a serving plate and top with a slice of bottarga.
- 10
Garnish with a sprinkle of salt and a drizzle of sugar, if desired.