Fruity Leche Flan Recipes

LECHE FLAN (FILIPINO CREME CARAMEL)

Steps:

• Start heating water in a steaming pot.

FRUITY LECHE FLAN

Steps:

• Caramel: Heat sugar and water over medium heat until brown and sugar has caramelized. Distribute in 8 individual molds (1/2 cup capacity). Set aside.
• Flan: Combine first 4 ingredients. Beat well. Strain mixture into prepared molds until half-full. Spread 2 tablespoons of Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chill. Unmold and serve upside down.

LECHE FLAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
• Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
• Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.

FILIPINO LECHE FLAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine 1 cup sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered.
• Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water.
• Bake in the preheated oven until firm, about 2 hours.

LECHE FLAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
• Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
• Pour the custard into the pan with the caramel. Cover the pan with foil.
• Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
• Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
• Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
• When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
• Enjoy!

LECHE FLAN WITH GRAPEFRUIT

Steps:

• Finely grate zest from grapefruit; set aside. Cut away peel and white pith from flesh; discard. Working over a bowl, cut along membranes to release segments into bowl; discard membranes. Set segments aside.
• Cook 1 cup sugar in a small saucepan over medium heat until it begins to melt and turn brown around the edges. Using a heatproof rubber spatula, pull melted sugar at edges toward center of unmelted sugar. Continue cooking, pulling in melted sugar, until all the sugar is melted and caramel is uniformly dark brown (it should smell toasty but not burnt), 10-12 minutes total (if you still have undissolved lumps of sugar, stir off heat until they melt). Divide caramel between two 8"-diameter shallow ceramic ovenproof baking dishes or two 9x5" loaf pans, preferably glass or ceramic, to create a 1/8"-1/4" deep layer. Let cool.
• Place a rack in middle of oven; preheat to 275°F. Bring a large pot of water to a boil. Purée eggs and egg yolks with remaining 2/3 cup sugar in a blender until smooth and sugar is dissolved, about 1 minute. Transfer to a large bowl and gently mix in cream, milk, salt, and reserved grapefruit zest; let sit 5 minutes. Strain into a large measuring glass. Divide custard between prepared baking dishes.
• Line a roasting pan with a thick kitchen towel; this will keep baking dishes from sliding and will insulate flan, preventing it from overcooking. Set dishes on towel and place roasting pan in oven. Pour very hot water into pan until it reaches the same level as flan in baking dishes. Bake flan until it looks set like Jell-O (it will wobble when gently shaken), 40-55 minutes. Transfer dishes to a wire rack; let flan cool.
• Run a small knife around edges of flan to loosen. Invert onto a platter and top with reserved grapefruit segments.
• Flan can be made 1 day ahead. Cover and chill. Unmold and bring to room temperature before serving.

LECHE FLAN - FILIPINO

Steps:

• In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside.
• In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir.
• Add the milks into the egg mixture and stir until smooth.
• Add vanilla.
• Stir again until smooth.
• Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth.
• Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan.
• Pour the milk and egg mixture gently into the center of the cake pan.
• Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan.
• Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour.
• Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan.
• Let the flan cool for 30 minutes, then place in the refrigerator to cool.
• Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.).
• If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan.
• Place a platter over the top of the cake pan. The platter should be larger than the cake pan.
• Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom.
• Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!