How to Make Leche Flan
Flan's origin can be traced to ancient Rome, when the first domesticated egg-laying chickens yielded an abundance of eggs that inspired new dishes, including an early version of flan, according to All about Flan's website. Other types of flan include coffee flan, cheese flan and English custard flan. The Glossary of Latin Cooking Terms on Food Network's website defines flan as "a custard dessert coated with caramel, similar to crème caramel." People will enjoy eating leche flan. Individuals who like trying different foods should consider making it for themselves. Does this Spark an idea?
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Things You'll Need
- 12 eggs
- 1 tsp. vanilla extract
- 1 can condensed milk
- 1 can evaporated milk
- 1 3/4 cups water
- 5 tbsp. sugar
- Small frying pan
- 2 loaf pans
- 2 cups water
- 13-by-9-by-2-inch aluminum baking pan
- Small bread knife
- 8 1/2-inch serving fork
Instructions
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1
Crack eggs and separate the yolk from the egg whites.
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2
Place egg yolks, vanilla and milk in the blender. Mix in the blender for 1 minute.
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3
Press Puree button on the blender for 15 seconds and pour 1 3/4 cups of water in there.
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4
Press Whip (Blend) button for 1 minute and then press Puree button for an additional 15 seconds. Leave contents in blender.
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5
To create a caramelized sauce, place small frying pan onto the stove top and put the heat on medium setting.
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6
Pour sugar into the frying pan. Lift frying pan to stir the sugar inside constantly for two minutes. The sugar should start turning into a golden-brown caramelized sauce.
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7
Once a golden-brown caramelized sauce forms, turn stove top to low setting for one minute. Turn off the stove. Pour caramelized sugar and the contents from the blender evenly into two loaf pans.
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8
Preheat the oven to 350 degrees. Pour 2 cups of water in the aluminum baking pan.
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9
Place aluminum baking pan containing water in the oven. Cover two loaf pans with aluminum foil.
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Place loaf pans in the water of the baking pan inside the oven.
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Bake at 350 degrees for 40 minutes.
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Open the oven and use oven gloves or mitts to take out the loaf pans and the aluminum baking pan. Dump the water from the aluminum pan in the sink. Let aluminum pan dry.
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13
Serve the leche flan directly from the loaf pans with a bread knife and serving fork. It should be served warm. Refrigerate any leftovers.
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Tips & Warnings
Place a toothpick inside the leche flan two minutes after it has been taken out of the oven. A toothpick with little or no clumps indicates it's done. If there is no evaporated or condensed milk available, you can use 2 cups of sugar and 2 cups of whole milk instead. You can leave the sugar out of the leche flan and substitute fat-free milk for whole milk if you want it to be fat-free and sugar-free.
Leche flan contains eggs and milk. People may develop allergic reactions after consuming this dessert. The Food Allergy & Anaphylaxis Network website states that milk and eggs are two common foods causing allergic reactions.
