Leche Flan Recipe By Tasty

LECHE FLAN

Steps:

• Place 3 tablespoons of sugar in each of the three llaneras.
• Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
• Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
• Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
• In a bowl, combine egg yolks and condensed milk. Whisk to combine.
• Add evaporated milk, gently stirring in a circular motion until blended.
• Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
• Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
• Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
• Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.

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

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.

EASY LECHE FLAN

Steps:

• Caramel:.
• Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
• Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
• Custard:.
• Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
• Pour mixture into caramel lined cake pan.
• Cover with aluminum foil.
• Place tin in a larger baking pan half filled with water.
• Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
• Take the foil off in the last 5 minutes of baking.
• Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.