Leche Flan (Caramel Custard)

 

Ingredients
Caramel:
1 cup sugar
1/4 cup water

Custard:
12 egg yolks
2 cans evaporated milk
1 can condensed sweetened milk
1 teaspoon vanilla

Cooking Instructions
Caramel:
Carmelize sugar in a sauce pan by boiling it with the water and stirring continuously over medium heat until sugar is melted. Pour sugar syrup into flan mold (similar to a tart pan), 9-inch round cake pan, or custard cups, tilting the mold/pan/cups to make sure the whole surface is covered. Cool at room temperature only, do not refrigerate or freeze.

Custard:
In a large bowl, combine all custard ingredients. Best to stir up the yolks first with a whisk, then stir everything lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring batter into caramel-lined mold/pan/cups. Preheat oven to 325 degrees. Cover the filled item(s) with tin foil. Put item(s) in a bigger tray filled with water. Bake in oven for one hour or until mixture is firm. Cool before unmolding upside-down on a platter. The caramel should be a clear syrupy glaze. Refrigerate if desired. Cut into wedges to serve with mint or other garnishment.

Note — This dessert can be made a day or two ahead as long as it is kept well-chilled in the item it was cooked inside, flipping the custard upside down on desired platter when ready to serve.

  2 Responses to “Leche Flan (Caramel Custard)”

  1. This sounds yummy… and I have all the ingredients on hand (I have hens, so I’ve got dozens of eggs.) Will have to give it a try.

    Have you ever tried to make dulce de leche ? I’ve read instructions on doing it with sweetened condensed milk in the can in a crockpot. Haven’t tried it yet, but some online friends have. I made it on the stove once and it was quite yummy!

    • Thanks Valerie!

      Recently I tried making flan without the canned milks and found a recipe that worked. The only issue was that it did not list the oven temperature. I plan on writing a review of it soon.

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