Leche Flan
My fool-proof leche flan recipe. it’s smoot, silky and creamy EVERY. SINGLE. TIME. Not like the traditional Filipino flans, this one is not steamed but baked. I made a total of 8 ramekins for this recipe.
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Ingredients:
For the caramel:
- 1 cup white sugar
- 3T water
For the flan/custard:
- 1 can evaporated milk
- 1 can condensed milk
- 4 egg yolks
- 1 whole egg
- 1t Vanilla
- Lemon rind of half a lemon
Directions:
- Pre heat oven at 350 with water bath pan in
- Make the caramel. In a saucepan. Cook together in medium low heat 1 C of white sugar and 3 T water. Cook until sugar dissolves and turns into amber color. Be careful not to burn it. Pour and divide into ramekins right away. Sugar may harden once cooled in ramekins and this is normal.
- In a mixing bowl, combine all ingredients and whisk gently until combined.
- Stain mixture through a fine mesh strainer to remove lumps of egg yolks and lemon rind and pour into ramekins.
- Cover ramekins individually with foil.
- Put the ramekins in water bath pan and bake for 40 minutes. Turn of oven and leave it for another 15 minutes. Remove from oven and cool.
- Set in the fridge for another 4 hours.
- Run a sharp knife into the edges and invert in a serving plate and enjoy.
