Crème Caramel LA's Foolproof Leche Flan
Leche Flan
Ingredients
- 4 egg yolks
- 2 whole eggs
- 2 cans of evaporated milk
- 1 can of heavy cream (8 oz)
- 3/4 can of sweetened condensed milk
- 3/4 cup of sugar (for custard)
- 1/2 cup of sugar (for caramel sauce)
- 1 teaspoon vanilla
- 1 tablespoon of Brandy or Grand Marnier (Optional)
Tools
- 12 oven safe ramekins/cups or llanera mold
- Whisk
- Bowl
- Sieve
- Sauce Pan
- Pan with walls large enough to hold ramekins and an inch of water
Directions
Pre-heat oven at 350 degrees.
Pour 1/2 cup sugar into a sauce pan with a couple of tablespoon of water. Mix with a spoon until the sugar resembles wet sand. Place the sauce pan on the stove and use a brush with water or sopping wet napkin to clean the walls of the pan and turn stove on to medium high heat. Keep an eye on the pan, but do not stir. Stirring will cause sugar crystals to form. Once the sugar has melted, the color of the sugar will start to change. Turn off the stove and pull the pan off the heat when the sugar turns into an amber color.
Carefully pour the hot sugar syrup into your ramekins or llanera and place inside the baking pan and set aside.
Whisk the eggs, yolks, sugar, evaporated milk, and condensed milk in a bowl until all ingredients are well combined. Pour the custard mixture through a sieve to get rid of any egg bits.
Pour the strained mixture into the ramekins/llanera.
Carefully fill the baking pan with water to halfway up the outside of the ramekin. Cover the entire baking with foil and carefully place baking pan into the middle rack of the oven and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes or until you have a set custard with a slight jiggle.
Remove ramekins/llanera from steam bath and set aside to cool. Place in the refrigerator overnight to set.
Plating: Run a knife along the edge of the pan to separate the custard from the ramekin/llanera. Place a plate upside down onto the ramekin and quickly turn over. Enjoy!
Attribution
This recipe is courtesy of Kristine de la Cruz of Crème Caramel LA
