Leche Flan

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Leche Flan

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Ingredients

Adjust Servings:
5 Eggs Yolk only
1/2 cup Condensed Milk
1/2 cup Evaporated Milk
1/4 teaspoon Vanilla Extract
1/4 cup Sugar
Kitchen Supplies
4 1/2-inch Round Baking Pan Do NOT use a springform baking pan

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Cuisine:

Sweet egg custard with a soft layer of caramel on top

  • 50 min
  • Serves 2
  • Easy

Ingredients

  • Kitchen Supplies

Directions

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Leche Flan, also known as crème caramel or caramel custard, is a popular dessert throughout the world. In the Philippines, it is a favorite especially for the holidays or special meals. This 5-ingredient dessert is made of egg and milk with a soft layer of caramel on top.

Steps

1
Done

Preheat oven to 350 degrees.

2
Done

In a large bowl, separate egg yolks from egg whites. Keep egg yolks (reserve egg whites for other use) and beat them until they become fluffy. Add condensed milk, evaporated milk and vanilla extract to the bowl, whisking to combine thoroughly. Set aside.

3
Done

In a small pan over high heat, add the sugar and cook it until it is caramelized (it should look like a brown syrup), about 2 minutes. Stir frequently so the syrup doesn't stick to the pan.

4
Done

Pour caramelized sugar into a round baking pan, covering the entire bottom. Let it cool for 5 minutes, then add the egg mixture on top of the caramel. 

5
Done

Fill a large oven-safe tray with boiling water and place the round baking pan in it (you're making a boiling water bath). Place this in the oven and bake for about 40 minutes until the custard is almost completely thickened. Remove from heat.

Note: At the time when you remove the custard from the heat, it shouldn't be completely thickened yet because it will continue to cook even without heat. Thus, removing it from heat before it is fully cooked will prevent the eggs from overcooking. Check the oven frequently to ensure the custard doesn't overcook (should still be a little jiggly at time of removal).

6
Done

Refrigerate the flan for 2-3 hours, then flip it upside down onto a serving plate so the caramel is on top when served. Enjoy!

Rebecca Chan

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