Leche Flan (Caramel Flan)

Name: Leche Flan (Caramel Flan)
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 8 larges egg yolks; 1 tall can Full Cream Evaporated Milk; 1/2 can Sweetened Condense Milk; 1 teaspoon vanilla extract; 1 tablespoon white sugar for each mould

“Leche Flan (Caramel Flan) might be just the dessert you are searching for. This recipe serves 3. For 71 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 166 calories, 7g of protein, and 12g of fat per serving. This recipe is typical of European cuisine. 1 person were impressed by this recipe. A mixture of egg yolks, tall can full cream evaporated milk, condense milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 32%, this dish is rather bad. If you like this recipe, you might also like recipes such as Flan de Arroz con Leche (Rice Pudding Flan), My Simple Custard Flan ( Filipino Leche Flan), and My Simple Custard Flan ( Filipino Leche Flan).”

total: 45 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Egg yolks8 large
Tall can full cream evaporated milk1
Condense milk½ can
Vanilla extract1 tsp
Sugar1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Making the Caramel Syrup:Simply put 2 tablespoons of white sugar for each mould, and hold the mould over medium heat, allowing the sugar to dissolve. Swirl the mould gently to evenly distribute the caramel to coat the mould. Make sure not to burn the caramel as this would make it bitter. A pale brown color is what you should achieve. Set each aside to cool down.Making the Custard:In a mixing bowl, combine all the ingredients namely the egg yolks, vanilla extract, white sugar, condense and evaporated milk. Make sure you include as little egg white as possible to the mixture. This will make your flan creamier and bubble-free.Use a whisk to mix the ingredients thoroughly, making sure the sugar has been completely dissolved.
2
Pour the mixture in the moulds. Fill each up at least just half high as the mould, because the mixture is expected to expand once it's steamed.Cover each mould with an aluminum foil to avoid the moisture from the steam to come in contact with the flan. This will cause it to become watery.Steam cook for around an hour at steady heat. It is essential that you do not change the amount of heat as this might cause uneven cooking.Check every now and then whether the flan is already ready or not, with the use of a fork. Just gently poke the flan with the fork and you will know it's ready if nothing sticks to the fork as you pull it out.Once you achieve this, remove the moulds from the steamer right away and let it cool at room temperature. Avoid overcooking the flan as this will make it hard and dry.Once the flans have cooled down, refrigerate for at least an hour before serving.Upon Serving:Unmould the Leche Flan by running a knife around the edge of the mould, carefully inverting it onto a serving dish, allowing the caramelized sugar coat the flan.
3
Serve and enjoy!