Speciallecheflan Recipes

SPECIAL LECHE FLAN

Steps:

• Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.
• Separate yolks. Remove all white as possible.
• Add evaporated and condensed milk.
• Mix mixture with a spoon in one circular direction, avoiding building of "foams" in the mixture.
• Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.
• Cover the lineras tightly with aluminum foil.
• Arrange lineras in a deep aluminum pan (ones used for roasting or those used for serving in buffets will do nicely) filled with water halfway of the lineras.
• Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
• Cook in oven at 375°F for around 30-40 minutes. The water-bath is more like "steam-cooking" than baking. Insert a toothpick in the center to check if done.
• Cool in the refrigerator for a few hours.

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.