Side Pannel
Leche Flan Recipe
Leche Flan Recipe
- Recipe Submitted by Healthy Recipes on 01/10/2014
Category: Desserts
Ingredients List
- 5 eggyolks
- 2 eggs
- 1 can condensed milk
- 1 can water (use the condensed milk”™s can for measuring)
- 1 tbsp. vanilla to add to the mixture
- 1/4 cup to 1/3 cup sugar for caramelization
Directions
1. Separate 5 egg yolks when the eggs are cold. It”™s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.
2. In a mixing bowl, mix the egg yolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the egg whites are blended in.
3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).
Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don”™t splash water around as you heat this pan of water.
4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.
5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any egg whites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.
6. When you have finishing straining the mixture, blend the mixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.
7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.
8. Open your oven and pull out the rack with the roasting pan (that has hot water on it). Position the Leche Flan”™s pan into the center of the roasting pan.
9. Bend a little and check the height of the water around the Leche Flan”™s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).
10. Remember: For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit
11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.
12. Taking the Leche Flan out of its pan:
Refrigerate the cooled-down leche flan until you”™re ready to unmold it.
2. In a mixing bowl, mix the egg yolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the egg whites are blended in.
3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).
Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don”™t splash water around as you heat this pan of water.
4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.
5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any egg whites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.
6. When you have finishing straining the mixture, blend the mixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.
7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.
8. Open your oven and pull out the rack with the roasting pan (that has hot water on it). Position the Leche Flan”™s pan into the center of the roasting pan.
9. Bend a little and check the height of the water around the Leche Flan”™s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).
10. Remember: For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit
11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.
12. Taking the Leche Flan out of its pan:
Refrigerate the cooled-down leche flan until you”™re ready to unmold it.
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