Flan de Leche
User Reviews
5
Flan de Leche
Description
The Flan de Leche recipe features a creamy custard made with whole milk, evaporated milk, eggs, sugar, and flavors from cinnamon, vanilla, and lemon zest. The caramel topping is prepared by melting granulated sugar until it reaches a deep amber color, then coating the base of a flanera or cake pan. The custard mixture is infused with aromatic ingredients by steeping before baking, then strained to remove solids for a smooth texture. The dish is baked in a water bath at 350ºF to promote even cooking and prevent cracking, resulting in a silky, mildly sweet custard with a delicate caramel layer.
The flan is suitable for serving as a dessert that showcases mellow milk flavors balanced by the gentle warmth of cinnamon and brightness from lemon zest. Its tender texture is achieved by slow baking and careful removal from the mold, traditionally using a flanera to facilitate release.
For best results, ensure the caramel covers the pan evenly and handle its heat carefully to avoid burns. Removing the cinnamon stick and vanilla bean after steeping maintains a clean, smooth custard. Using a water bath is essential to prevent the eggs from overcooking and to maintain a soft, silky consistency. The recipe permits substituting the flanera with round cake pans or individual ramekins, avoiding springform pans which can create difficulty in unmolding the flan cleanly.
Ingredients
For the caramel
- 3/4 cup granulated sugar
For the custard
- 2 1/2 cups milk whole
- One can evaporated milk
- 1 1/2 cups granulated sugar
- 1 whole cinnamon stick
- 1 whole vanilla bean split lengthwise, or 1 tablespoon vanilla extract
- inch strip lemon preferably organic, or more to taste, zest
- 1/8 teaspoon kosher salt
- 6 large egg
Instructions
Make the caramel
- Pour the sugar into a flanera or cake pan or, if using ramekins, a large saucepan. Place the pan over medium heat and move the pan constantly, without stirring, until the sugar melts and takes on a deep amber hue, 4 to 8 minutes.
- Remove the pan from the heat and tilt the pan so that the bottom and sides are lightly covered with the caramel. The caramel will be very hot and should be handled carefully. If using ramekins, immediately and carefully divvy the caramel among the ramekins. Set the pan or ramekins aside.
Make the custard
- Combine the whole milk, evaporated milk, sugar, cinnamon stick, vanilla bean or extract, lemon zest, and salt in a heavy 4-quart saucepan and bring to a boil over medium heat. Remove the saucepan from the heat and let steep until the milk has cooled to room temperature, about 30 minutes.
- Preheat the oven to 350ºF (177°C).
- Remove and discard the cinnamon stick, vanilla bean (if using), and lemon zest from the milk mixture. Combine the cooled milk mixture and eggs in a bowl and whisk until well combined. Carefully pour the custard into the prepared pan or ramekins, straining it if desired. Close the lid of the flanera, if using, or tightly cover the pan or ramekins with aluminum foil.
- Place the filled pan or ramekins inside a larger roasting pan. Pour enough hot water into the roasting pan so that it comes about halfway up the sides of the flanera or ramekins. Carefully transfer the roasting pan to the oven and bake for 60 to 75 minutes, until a knife inserted into the center of the flan comes out clean.
- Let the flan cool completely at room temperature, then loosely cover and refrigerate for at least 4 hours or overnight.
- To unmold the flan, run a thin knife around the edge of the pan. Gently shake the pan to loosen the flan. Place a large plate over the flan and quickly invert the pan in one motion. The flan will gently drop onto the plate and a generous amount of caramel will spill out and pool around the flan. Serve at once.
Notes
- Use a flanera or round cake pan to ensure easy unmolding; avoid springform pans to prevent spills.
- Handle caramel carefully as it becomes very hot when melted; evenly coat the pan or ramekins.
- Steep the milk mixture with cinnamon, vanilla, and lemon zest to infuse flavor, then strain before baking.
- Bake the custard in a water bath to protect its smooth texture and avoid cracking.
- Allow the flan to cool completely before attempting to unmold for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 318kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 123mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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