Saturday, February 21, 2009

Leche flan

I love leche flan...

For the flan
  • 1 can (390g) evaporated milk

  • 1 can (390g) condensed milk

  • 10 egg yolks

  • 1 teaspoon of vanilla extract or lemon essence

For the caramel:

  • 1 cup sugar

  • 3/4 cup water

  • In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

  • Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

  • Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

  • Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

  • Cover moulds individually with aluminum foil.

  • Steam for about 20 minutes OR

  • Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

  • Let cool then refrigerate.

  • To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

  • You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.


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