Leche Flan
User Reviews
4.4
Leche Flan
Description
Leche Flan is prepared by carefully caramelizing sugar in molds called llaneras and coating the bottom evenly. A custard mixture of egg yolks, sweetened condensed milk, and evaporated milk is blended gently to avoid air bubbles, then strained to ensure a smooth consistency. The flan molds are covered and placed in a bain marie or water bath to bake in a moderate oven to avoid curdling and achieve a tender custard texture.
The finished flan features a rich, creamy custard with a glossy caramel topping that adds sweetness and a slight bitterness to balance the milkiness. It is traditionally served chilled and inverted onto plates, allowing the caramel to drizzle over the custard. The use of llaneras shapes the flan into neat rectangular portions, but other pans or ramekins can be used.
Handling cold eggs and stirring in one direction helps prevent air bubbles, resulting in a silky custard. The water bath and moderate oven temperature are essential to avoid overcooking and to achieve the characteristic smoothness. Straining the custard mixture further enhances the final texture by removing any foam or stray egg whites.
Ingredients
- 9 tablespoons sugar
- 12 egg yolks, from large eggs
- 1 can sweetened condensed milk 14 ounces
- 1 can evaporated milk 12 ounces
Instructions
- Preheat oven to 375 F.
- Place 3 tablespoons of sugar in each of the three llaneras.
- Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
- Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
- Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
- In a bowl, combine egg yolks and condensed milk. Stir to combine.
- Add evaporated milk, gently stirring in a circular motion until blended.
- Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
- Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
- Bake in the oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
- Remove from oven, allow to cool, and refrigerate to chill and completely set.
- To serve, turn flan over on a serving plate, ending with caramel on top.
Notes
- Use cold eggs to separate yolks easily and maintain structure.
- Prepare the custard soon after separating yolks to prevent skin forming on top.
- Stir yolks and condensed milk gently in one direction to avoid air bubbles that cause holes in flan.
- Tap molds to release air bubbles and strain custard through a sieve for smoothness.
- Bake in a water bath to cook custard gently and prevent curdling.
- Do not overcook; flan is done when a toothpick inserted in center comes out clean.
- If llaneras are unavailable, use similar sized pans or ramekins; caramel can be cooked in a saucepan for these alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 215mg | 72% |
| Sodium | 82mg | 3% |
| Potassium | 231mg | 5% |
| Sugar | 30g | 60% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 194mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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