Leche Flan (Caramel Custard)

Caramel ingredients

  • 1 cup sugar
  • 1 cup water

Caramel procedure

  1. Pour the water in a saucepan and bring to a boil.
  2. Add the sugar and stir constantly over medium heat until sugar is melted and it forms the consistency of syrup.
  3. Pour the syrup evenly into any ovenware dish that is about 2 inches deep, such as a square brownie pan. Tilt the dish so the syrup coats all of the sides. Refrigerate while preparing the custard.

Custard ingredients

  • 12 eggs
  • 2 (13-ounce) cans evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla


  1. Separate the egg yolks from the egg whites one at a time. Place the egg yolks in a large mixing bowl. (Discard the egg whites or reserve them for another use.)
  2. Add the rest of the custard ingredients to the mixing bowl.
  3. Stir lightly when mixing to prevent bubbles or foam from forming. Remove the caramel-lined dish from the refrigerator and pour the custard mixture slowly into it.
  4. Preheat oven to 325°F.
  5. Cover the custard dish with aluminum foil. Set it into a large shallow pan (such as a cake pan). Pour water into the larger pan until it is about one-inch deep. This is called a water bath.
  6. Bake in oven for 1 hour, or until the custard is firm. Cool to eating temperature. May be served warm or chilled.
Serves 8 to 10.


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