Smooth and Creamy Leche Flan
User Reviews
4.7
Smooth and Creamy Leche Flan
Description
This Smooth and Creamy Leche Flan recipe uses a mixture of egg yolks combined with evaporated and sweetened condensed milk to create a dense yet silky custard. The inclusion of vanilla extract and optional key lime or lemon zest adds subtle aromatic notes.
The preparation starts with caramelizing sugar directly in the baking molds to form a light golden syrup base. The custard mixture is then poured over the caramel and the molds are placed in a water bath during baking. This slow and gentle cooking method helps produce a smooth texture without bubbles.
Leche Flan is often served chilled, sliced from the mold to reveal the glossy caramel layer on top. It is a classic dessert in many households and can be made in various sizes depending on the number of servings.
Adjusting the quantities allows producing either several smaller flans or a few larger ones; using a round aluminum mold is an alternative if traditional llanera molds are unavailable. Steaming the flan is an option though it may yield a slightly different texture.
Ingredients
- 10 egg yolk
- 1 can (12 oz) evaporated milk or fresh milk
- 1 can (10 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon key lime zest optional, or lemon zest
- 8-9 tablespoons granulated sugar
Instructions
- Prepare the caramel. Scoop 3 tablespoons of sugar in each (3 small) llanera or flan molds or 4 tablespoons for big llanera. Place the llanera on top of the stove over low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them caramelize evenly. Remove from heat once all granules have turned liquid and are light brown. Set aside.
- Place the egg yolks in a bowl, and slowly beat them with a fork or whisk. Try not to beat too fast and create a lot of bubbles. Gradually add the milk and condensed milk while continuously stirring. Lastly, add the vanilla extract and zest of key lime or lemon and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
- Pour the mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles. Place the filled llanera or mold in a water bath and bake in the oven at 160°C/320°F for about 30 minutes or until an inserted toothpick comes out clean. Do not overcook or the will start to create tiny holes.
- Let them cool down and then chill in the fridge for at least an hour. When ready to serve, run a knife around the inner edges to separate the flan from the mold. Place a serving plate top-side down over the llanera and flip them over to transfer.
Notes
- This recipe yields 3 medium or 2 large flans; scale ingredients accordingly for different mold sizes.
- Caramelize sugar carefully over low heat to achieve a smooth, evenly browned base in the molds.
- For a smoother custard, avoid beating the eggs too vigorously to minimize bubbles.
- If a llanera mold is unavailable, a round aluminum mold can be used as a substitute.
- Steaming the flan is a traditional method, but baking typically provides a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 7mg | 0% |
| Potassium | 16mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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