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.
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The ultimate Leche Flan
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
- Preheat your oven to 325°F (160°C).
- 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. - Heat the milk on a medium heat.
- 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.
- Add the hot milk to the beaten eggs and mix until well combined.
- Strain the flan mixture in a measuring cup with a strainer.
- Pour the mixture over the hardened caramel in the mold or ramekins.
- Cover the mold or ramekins with aluminum foil.
- 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.
- 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.
- Remove from the oven and let it cool on a wire rack at room temperature.
- Once cooled, refrigerate the flan for at least 2 hours or overnight to allow it to fully set and chill.
- 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!
