The Ultimate Leche Flan Recipe

 

Indulge in the elegance of our irresistible The ultimate Leche Flan recipe.

This exquisite dessert is a symphony of flavors and textures that will enchant your taste buds and leave you craving for more. As your fork delicately glides through the velvety custard, it releases a cascade of luscious caramel that dances on your palate, a perfect marriage of silky sweetness and a gentle hint of vanilla. Each spoonful is a journey into pure bliss, the creamy custard so tender it practically melts in your mouth. Our Leche Flan is the embodiment of sophistication, a dessert that effortlessly captivates both the eye and the senses. With its shimmering amber caramel crown, it’s not just a treat for your taste buds but a feast for the eyes as well. Experience the magic of this time-honored classic, a dessert that promises to transform any occasion into an unforgettable celebration of flavor and luxury.

Tips to make a perfect ultimate Leche Flan recipe:

• When making the caramel, ensure it reaches a beautiful amber color without burning. Stir gently and consistently to avoid crystallization.
• Prepare your mold or ramekins by coating them with caramel evenly. Allow the caramel to harden before pouring the custard mixture.
• After mixing the eggs and milk, strain the mixture through a fine sieve to remove any impurities. This will result in a smoother flan.
• To prevent air bubbles in your flan, remove the foam after strain with a tablespoon before baking.
• Use a water bath (bain-marie) to bake the flan. This gentle cooking method ensures even heat distribution and prevents the custard from curdling.
• Bake the flan at a low temperature (around 325°F or 160°C) for a longer time to achieve a silky-smooth texture. It should be set but still slightly jiggly in the center when done.
• Cover the mold or ramekins with aluminum foil to prevent water from seeping into the flan during baking.
• Allow the Leche Flan to cool at room temperature before refrigerating it. This gradual cooling helps prevent cracks on the surface.
• Refrigerate the flan for several hours or overnight to allow it to fully set and develop its flavors. A well-chilled flan is firmer and more enjoyable.

Present your Leche Flan with pride and style. It’s not just a dessert; it’s a work of art to be admired before it’s savored.

By following these tips, you’ll create the ultimate Leche Flan that’s not only visually stunning but also incredibly delicious, with a velvety texture that melts in your mouth.

The ultimate Leche Flan

Yield: 3

 

Prep Time: 15 minutes

 

Cook Time: 40 minutes

 

Total Time: 55 minutes

Ingredients

• 1 cup granulated sugar
• 3 tablespoons water
• 3 eggs
• 1 egg yolk
• 1 and 1/2 cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (160°C).
2. Start by making the caramel sauce: Place ½ cup of granulated sugar with 1 tablespoon of water in a saucepan over medium low heat. Stir continuously until the sugar melts and turns into a golden brown caramel, add the remain 2 tablespoon of water carfully. Then remove from heat.
   Immediately pour it into the bottom of your flan mold or ramekins. Let it cool and harden while you prepare the custard.
3. Heat the milk on a medium heat.
4. In a medium bowl, add the 3 eggs, 1 egg yolk, the remain ½ cup of sugar and vanilla extract and beat them lightly with a whisk.
5. Add the hot milk to the beaten eggs and mix until well combined.
6. Strain the flan mixture in a measuring cup with a strainer.
7. Pour the mixture over the hardened caramel in the mold or ramekins.
8. Cover the mold or ramekins with aluminum foil.
9. Place the covered mold or ramekins in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the mold or ramekins. This water bath helps ensure even cooking.
10. Carefully transfer the baking dish to the preheated oven and bake for 40-50 minutes. The custard should be set but still slightly jiggly in the center when gently shaken, or You can insert a toothpick in the middle of the flan and if it comes out clean then it is ready.
11. Remove from the oven and let it cool on a wire rack at room temperature.
12. Once cooled, refrigerate the flan for at least 2 hours or overnight to allow it to fully set and chill.
13. To serve, run a knife around the edges of the mold or ramekins to loosen the flan. Place a serving plate over the top and invert it to release the dessert. The caramel will flow over the custard, creating a delicious sauce.

Enjoy!