Recipe

Flan De Leche Recipe

	Wdsdy / All my dishes 2 months, 2 weeks ago (Latin caramel custard) Flan, or crème caramel, is one of the most common dessert dishes in the Latin world. Prep:60m Cook:45m Servings:6	Wdsdy
	caramel custard vanilla condensedmilk

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Ingredients

1 cup sugar

1/4 cup water

4 eggs, beaten

1 (14-ounce) can sweetened, condensed milk

2 cups whole milk or water

1/2 teaspoon vanilla

1/2 cup sugar

Directions

Preheat oven to 350 degrees F.

Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar.

Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.

Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom.

You may not need all the sugar.

Place the cake pan or ramekins in a baking pan large enough to hold them without touching.

In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth.

Pour into the cake pan or into each of the ramekins.

Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers.

Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour.

Do not overcook your flan or it may curdle.

Remove the custard(s) from the water bath and chill well.

Run a knife around the edges of the custard, invert over a serving dish and serve.

VARIATIONS

- Flan de Café

(Coffee flan): add 3-4 teaspoons of instant coffee granules to the milk-egg mixture.

- Flan de Coco (Coconut flan):

Substitute 2 cups of coconut milk for the sweetened condensed milk.

Or simply stir 1/2 cup shredded coconut into the milk and egg mixture.

- Flan de Piña (Pineapple flan):

Makes 4 servings.

Caramelize the sugar and pour into containers as above.

For the liquid, boil one cup of pineapple juice with 1 cup of sugar until the sugar is dissolved and the liquid is reduced to about 1 cup.

Allow the the juice to cool, then beat in 4 eggs until smooth.

Pour into individual ramekins and proceed with the recipe.

About making Flan

- The basic ratio for a custard is 1 egg to 1 cup liquid with sugar added to taste.

The liquid used in most recipes varies widely and can be heavy cream, half-and-half, whole milk, sweetened condensed milk, evaporated milk or coconut milk.

Mixing these liquids in different amounts is also common.

Experiment to find the flavor and richness you like best.

- For a richer, thicker flan, substitute one of the eggs with two egg yolks.

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Comments

krumkake 2 months, 2 weeks ago said:
I adore Flan, and this recipe sounds delicious - I've printed it off to remind me to make this next time we have company...my mouth is already watering!

wdsdy 2 months, 2 weeks ago said:
Thank you!! I love it too!

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