Milk and eggs combined makes a delicious dessert for the children. This leche flan recipe is really yummy!
- 10 egg yolks
- 1 can (390g) condensed milk
- 1 can (390g) evaporated milk
- 1 teaspoon of vanilla extract or lemon essence
- 1 cup sugar
- ¾ cup water
- Cook the caramel first by combining the sugar and water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
- While still hot, dispense the caramelized sugar into aluminum molds or llanera (you can use any shape: oval, round or square). Spread the caramel on the bottom of the molds.
- In a mixing bowl, blend well the following ingredients: evaporated milk, condensed milk, egg yolks and vanilla (or lemon extract) by hand or blender.
- Soothingly dispense the mixture on top of the caramel on the aluminum molds. Load the molds or llanera to about 1 to 1¼ inch thick.
- Cover molds individually with aluminum foil.
- Steam for about 20 minutes.
- Bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
- Let cool then refrigerate.
- To serve, run a thin knife around the edges of the molds to loosen the Leche Flan. Place a platter on top of the molds and quickly turn upside down to position the golden brown caramel on top.
For a successful steaming, put the molds or llanera with the mixture while water is boiling. Make sure the fire is in constant level while steaming the leche flan. Don't attempt to lower the the heat while the steaming process is in progress. This will affect the consistency of the leche flan. If it's overdone, it may appear whitish and lo! instead of a leche flan, it will taste like scrambled eggs in molds.
You can tell when the Leche Flan is cooked by inserting a toothpick or knife while steaming it. If it comes out clean, it is cooked.