Leche Flan: The Ultimate Custard Flan Recipe
Introduction to Leche Flan
Welcome to the world of Leche Flan, a delectable custard dessert that brings joy to every occasion! This rich and creamy treat, often found at celebrations, is loved for its smooth texture and sweet caramel topping. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you step by step to create a flan that will impress family and friends.
A Personal Story Behind My Leche Flan Journey
Growing up, Leche Flan was a staple at family gatherings. My grandmother would always prepare her special version, filling the house with an irresistible aroma. Each bite was a reminder of love and togetherness. As I grew older, I learned the art of making flan from her, and now I cherish the opportunity to share this recipe with all of you.
What Makes This Leche Flan Recipe Special?
This Leche Flan recipe is special not only for its taste but also for its simplicity. With just a few ingredients—white sugar, sweetened condensed milk, evaporated milk, eggs, and vanilla extract—you can create a dessert that rivals those found in the finest restaurants. The silky texture and the luscious caramel sauce make it a must-try for anyone looking to indulge in a classic treat.
The Full Leche Flan Recipe
Ingredients
- 1 cup (200g) white sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 10 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan over low heat, melt the sugar until it caramelizes. Be sure to stir gently to avoid burning. Once melted, pour the caramel into a baking dish, spreading it evenly on the bottom.
- In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Whisk until well combined. For a smoother texture, consider using a hand mixer.
- Strain the mixture through a fine sieve into the baking dish with the caramel. This step is crucial for achieving that silky flan texture.
- Cover the baking dish with aluminum foil. Place it inside a larger baking pan and fill the larger pan with water halfway up the sides of the flan dish to create a water bath. This helps the flan cook evenly.
- Bake for about 50-60 minutes or until the flan is set but still jiggly in the center. A toothpick inserted should come out clean.
- Remove from the oven and let it cool at room temperature. After cooling, refrigerate for at least 4 hours or overnight for the best flavor.
- To serve, run a knife around the edges of the flan. Place a plate on top of the baking dish and carefully flip it over to release the flan with the caramel on top. Enjoy!
Serving Suggestions and Variations for Leche Flan
Leche Flan is delightful on its own, but you can elevate it further by serving it with fresh fruit such as strawberries or mangoes. For a twist, consider adding grated citrus zest or a splash of rum to the flan mixture before baking.
Frequently Asked Questions About Leche Flan
Can I make Leche Flan ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just store it in the refrigerator until you’re ready to serve.
What if I don’t have a water bath?
If you don’t have a larger baking pan, you can place a few cups of water directly in the oven alongside the flan dish to create steam, which helps with even cooking.
How do I know when the flan is done?
The flan is done when it is set but still has a slight jiggle in the center. It will firm up as it cools in the refrigerator.
Leche Flan
Ingredients
Main Ingredients
- 1 cup white sugar
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 10 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan over low heat, melt the sugar until it caramelizes.
- Pour the caramel into a baking dish, spreading it evenly on the bottom.
- In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
- Whisk until well combined.
- Strain the mixture through a fine sieve into the baking dish with the caramel.
- Cover the baking dish with aluminum foil.
- Place it inside a larger baking pan and fill the larger pan with water halfway up the sides of the flan dish.
- Bake for about 50-60 minutes or until the flan is set but still jiggly in the center.
- Remove from the oven and let it cool.
- Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and flip it onto a plate.