Royal Flan De Leche Recipes

FLAN DE LECHE

Steps:

• Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
• Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
• Heat oven to 325 degrees.
• In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
• In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
• Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
• Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
• Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
• To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.

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.

ROYAL FLAN DE LECHE

Steps:

• Heat sugar on low until caramelized; pour into a flan mold or a deep pyrex dish.
• Let harden.
• I like mine a deep brown, but don't let burn.
• Don't let it be too light.
• Put eggs, condensed milk, evaporated milk and water into a blender; blend until smooth.
• Add the vanilla extract to the mixture and blend in with a spoon.
• Pour into mold.
• Make a hot water bath by placing the mold in a larger pan with about 2 inches of water.
• Bake at 250 degrees about 1 1/2 hours until the sides are solid.
• The middle of the flan should be firm but creamy.
• Remove flan from the oven and let cool.
• Refrigerate at least 2 hours or more.

LECHE FLAN

Steps:

• Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
• Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
• When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
• Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
• Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
• Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
• To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.

DULCE DE LECHE CHOCOFLAN

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

DULCE DE LECHE FLAN

Steps:

• Preheat oven to 300 degrees.
• Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
• Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
• Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.

ALMOND LECHE FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
• In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
• To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

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!

DULCE DE LECHE FLAN

Steps:

• Make dulce de leche:
• Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.
• Make caramel:
• Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.
• Make flans:
• Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.
• Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.