Leche Flan is a dessert made of eggs and milk that is topped with soft caramel. It tastes similar to crème caramel and caramel custard. This delectable dessert is well-known all over the world. Because of its flavor, ease of preparation, and long shelf life, it has become a staple on most restaurant menus. It can also be used as a component in the creation of other delicious desserts.
Here is how you make some!
- 10 pieces of eggs
- 1 can of condensed milk (14 oz)
- 1 cup of fresh milk or evaporated milk
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
Recipe & Preparation
- Separate the yolk from the egg whites using all of the eggs; only the egg yolks will be used.
- In a large mixing bowl, beat the egg yolks with a fork or an eggbeater.
- Mix in the condensed milk thoroughly.
- Pour in the fresh milk and vanilla extract. Combine thoroughly.
- Place the mold, also known as llanera, on top of the stove and heat over a low flame.
- Add the granulated sugar into the mold and thoroughly mix until the solid sugar transforms into a caramel-like liquid with such a light brown color. Note: Depending on where you live, it can be difficult to find a Llanera (traditional flan mold). Individual round pans are easier to use when making Leche Flan.
- Spread the caramel (liquid sugar) evenly on the mold’s flat side.
- Wait for 5 minutes before pouring the egg yolk and milk mixture into the mold.
- Aluminum foil should be used to cover the top of the mold.
- For about 30 to 35 minutes, let the egg yolk and milk mixture steam in the mold.
- Allow the temperature to cool after steaming and then refrigerate for about one to two hours.
- Serve as a dessert. Enjoy!