Leche Flan Recipe

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The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.

The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.

5 eggyolks

2 eggs

1 can condensed milk

1 can water (use the condensed milk’s can for measuring)

1 tbsp. vanilla to add to the mixture

1/4 cup to 1/3 cup sugar for caramelization

  • Get a pyrex loaf dish (or equivalent oval, square, or round dish).
  • Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.
  • Pre-heat the oven to 325 degrees Fahrenheit.
  • These are the cooking times:

    For the first 45 minutes: 325 degrees Fahrenheit

    For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

    Procedure:

    1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

    2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

    3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).

    Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

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