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Apple’s Leche Flan Recipe

Apple made her mom’s leche flan for Christmas Eve. It was delicious! It is better than any leche flan you’ve ever had. Trust me.

Naturally, we asked her for the recipe and she was nice enough to share it. Here you go..

INGREDIENTS:
eggs – 6 whole ones
evaporated milk – 1 can
condensed milk – 1 can
white sugar – 1 cup
lemon juice – half of a medium-sized lemon

Put the eggs in a large bowl and beat using an electric mixer. Add the lemon juice. Apple uses half of a medium-sized lemon. Once the mixture is smooth, strain the eggs using a cheesecloth. Add the milk and sugar. Slowly mix the milk and sugar using a whisk. Mix slowly and carefully in order to avoid bubbles. Mix very well until smooth.

CARAMEL SYRUP INGREDIENTS:
sugar – 1 cup
water – 1/2 cup

Put the sugar in a pan and constantly stir until brown and sticky. A water and continue stirring until the sugar is completely melted.

Apple omitted the next part from her notes, probably assuming that we all know what we’re supposed to do. I guess mom does and she was mainly just giving the ingredients ratio to mom. I have no idea what is next so I had to scour the internet for the rest of the instructions. I hope this is right. I guess Apple can comment if I messed something up. LOL.

Preheat the oven to 370 degrees.

Pour the caramelized sugar into pans. Gently pour the flan mixture over the syrup. Fill the pan to about an inch or a little over an inch thickness. Cover with aluminum foil.

Place the pan or pans of leche flan inside a larger baking pan that has been filled with hot water. Bake in the oven for about 45 minutes. The flan might finish sooner than this. You can tell that leche flan is done by inserting a knife in the middle. If the knife comes out clean, then it’s time to take it out of the oven.

Let the flan cool after baking. Then refrigerate.

Before serving, run a thin knife around the edges of the pan to loosen the leche flan. Cover the pan with a platter and quickly flip upside down. This way, the caramel syrup is on top when you serve the leche flan.

NOTE: Apple said she usually makes a double batch: 12 eggs, 2 cups of evaporated milk, 2 cups of condensed milk, and 2 cups of sugar. When you make a double batch, you’ll need 2 cups of sugar and 1 cup of water for your caramel syrup. Basically, just double everything.

P.S. Just talked to Apple and she said she normally bakes the flan in the oven at 350 degrees for an hour. However, 45 minutes at 370 degrees works just as well. The best way to cook the flan is actually by steamer. If you have one, that is the best method. I think that’s it. How about you? How do you make leche flan?

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