Flan De Leche Recipe:
Flan De Leche is one of the most familiar dessert recipes in the Latin world.
Coming first from the limit area of France and Spain.
This simple yet stylish dessert has spread in fame as far as the Philippines and Japan.
It is called leche flan in the Philippines.
- Sugar — 1 cup
- Water — 1/4 cup
- Eggs, beaten — 4
- Sweetened, condensed milk — 1 (14-ounce) can
- Whole milk or water — 2 cups
- Vanilla — 1/2 teaspoon
- Sugar — 1/2 cup
- Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.
- Take out the caramelized sugar from heat and transfer into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to cover the underneath. You may not need all the sugar. Put the cake pan or ramekins in a baking pan large enough to hold them without touching.
- In a big bowl, beat as one of the eggs, thick milk, full milk or water, vanilla and 1/2 cup sugar until smooth. Tip into the cake pan or into each of the ramekins.
- Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not burn your flan or it may sour.
- Take away the custard(s) from the water bath and chill sound. Run a knife approximately the edges of the custard, invert over a serving recipe and serve Flan De Leche.