Leche Flan (Caramel Custard)

Leche Flan, a traditional Filipino dessert, offers a lavish and creamy caramel custard experience crafted from eggs, milk, sugar, and vanilla. This dessert is cherished for its velvety texture and caramelized sugar layer, making it a favorite at events and gatherings. Its exquisite taste and appealing appearance add to its allure. The creation of Leche Flan involves caramelizing sugar, blending a custard mixture, and baking in a water bath. After cooling and chilling, the dessert reveals a golden caramel topping that beautifully contrasts with the custard beneath.

Ingredients

• 1 cup sugar
• 1/4 cup water
• 6 large eggs
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine sugar and water. Heat over low heat, stirring continuously until the mixture turns a golden caramel color.
3. Carefully pour the caramel into a baking dish, tilting the dish to coat the bottom evenly.
4. In a large bowl, whisk together the eggs, condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
5. Strain the egg mixture into the baking dish over the caramel layer to remove any air bubbles or egg solids.
6. Cover the baking dish with aluminum foil and place it in a larger pan. Fill the larger pan with hot water to reach halfway up the sides of the baking dish, creating a water bath.
7. Bake the flan for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
8. Remove the dish from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edges of the flan to loosen it. Invert the dish onto a serving plate, allowing the caramel to drip over the flan. Slice and serve.

Keywords: Creamy, Velvety, Traditional, Dessert, Filipino

Spice Rack: Vanilla Extract

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