Ingredients
- Large Eggs: The heart of the custard, providing richness and structure. We’ll need both yolks and whites for the perfect texture.
- Evaporated Milk: Adds a subtle milky flavor and contributes to the creamy consistency, creating a luscious base for the flan.
- Sweetened Condensed Milk: Provides the signature sweetness and thickens the custard, giving it that decadent, melt-in-your-mouth feel.
- Granulated Sugar: Used to create the golden caramel layer, adding a bittersweet counterpoint to the sweet custard.
- Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic note that complements the creamy custard beautifully.
- Water: A small amount is needed to help dissolve the sugar and create the caramel, as well as for the water bath during steaming or baking.
- Lemon Juice (Optional): A tiny squeeze can help prevent sugar crystallization when making caramel, ensuring a smooth and flawless topping.
Instructions
- Prepare the Caramel: In a heavy-bottomed saucepan or directly in your flan molds (if oven-safe and suitable for stovetop), pour the granulated sugar and water. If using, add a squeeze of lemon juice.
- Caramelize the Sugar: Heat the saucepan over medium heat. Initially, stir gently until the sugar dissolves completely. Once dissolved, stop stirring and let the mixture simmer. Keep a close watch; the sugar will gradually turn golden and then amber.
- Achieve Perfect Caramel Color: Continue cooking the caramel until it reaches a rich amber color – this is crucial for the classic Leche Flan flavor. Be careful not to burn it, as burnt caramel will taste bitter.
- Pour Caramel into Molds: Immediately pour the hot caramel evenly into the bottom of your chosen flan molds. Swirl the molds gently to coat the bottom evenly. Work quickly as the caramel will harden as it cools.
- Preheat Steamer or Oven: If steaming, prepare your steamer by filling the bottom with water and bringing it to a simmer. If baking, preheat your oven to 325°F (160°C).
- Prepare the Custard Base: In a large mixing bowl, whisk together the egg yolks and egg whites until just combined. Avoid over-whisking to prevent excess air bubbles.
- Incorporate Milks and Vanilla: Pour in the evaporated milk and sweetened condensed milk. Gently whisk until everything is well combined and smooth.
- Strain the Custard Mixture: For an ultra-smooth Leche Flan, strain the custard mixture through a fine-mesh sieve into another clean bowl or directly into a pitcher. This step removes any lumps or egg chalazae, ensuring a silky texture.
- Pour Custard into Molds: Carefully pour the strained custard mixture over the hardened caramel in each mold, filling them almost to the top, leaving a little space for expansion.
- Cover the Molds: Cover each mold tightly with aluminum foil. This prevents condensation from dripping into the flan and keeps the surface smooth.
- Steam or Bake the Flan:
- Steaming Method: Place the foil-covered molds in the prepared steamer. Ensure the water level reaches about halfway up the sides of the molds. Cover the steamer and steam for approximately 40-60 minutes, or until a toothpick inserted into the center comes out clean.
- Baking Method (Water Bath): Place the foil-covered molds inside a larger baking pan. Pour hot water into the baking pan until it reaches about halfway up the sides of the molds, creating a water bath. Carefully transfer the pan to the preheated oven and bake for approximately 50-70 minutes, or until a toothpick inserted into the center comes out clean.
- Check for Doneness: To check if the Leche Flan is cooked, gently insert a toothpick into the center of one flan. If it comes out clean or with just a few moist crumbs, it’s done. The flan should be set but still have a slight wobble.
- Cool and Chill: Carefully remove the molds from the steamer or oven and water bath. Let them cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight. This chilling time is crucial for the flan to fully set and for the flavors to meld together beautifully.
- Unmold and Serve: Once thoroughly chilled, run a thin knife or spatula around the edges of each flan mold to loosen it. Place a serving plate upside down over the mold. Invert the mold and plate together quickly and confidently. Gently tap the mold to release the flan. The caramel should now flow over the custard.
- Serve Chilled: Serve your creamy Leche Flan chilled and enjoy! Garnish with fresh fruit, whipped cream, or a sprinkle of toasted nuts if desired, although it’s perfectly delicious on its own.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g