The Ultimate Leche Flan Recipe: Creamy, Caramel-licious Perfection
Leche flan, also known as caramel custard, is a classic Filipino dessert that's loved worldwide. Its creamy texture and rich caramel topping make it a perfect ending to any meal. This recipe will guide you through creating the perfect leche flan, ensuring a delightful experience for you and your loved ones. Let's dive into the secrets to making this iconic dessert!
Ingredients You'll Need:
This recipe yields approximately 6 servings. Adjust accordingly for larger batches.
- For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
- For the Custard:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 6 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions: Making the Magic Happen
Preparing the Caramel:
- Careful Caramel Creation: In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Swirl the pan occasionally as the sugar melts and turns into a rich amber color. This takes patience; low and slow is key!
- Even Caramel Distribution: Once the caramel reaches a deep amber hue, carefully pour it into your prepared ramekins (6 small ramekins are ideal). Tilt the ramekins to coat the bottom evenly. Be cautious, as the caramel will be extremely hot.
Creating the Creamy Custard:
- Whisk it Good: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined and slightly frothy. This step is crucial for a smooth texture.
- Gentle Pouring: Gently pour the custard mixture over the caramel in the ramekins. A slow, steady pour helps prevent air bubbles.
- Water Bath Wonders: Place the ramekins in a larger baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This creates a water bath, resulting in a beautifully smooth custard.
Baking to Perfection:
- Oven Time: Bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until the custards are set but still slightly jiggly in the center. Baking time may vary depending on your oven.
- Cool Down: Carefully remove the baking dish from the oven and let the ramekins cool completely in the water bath. Then, transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time allows the flan to set completely and develop its rich flavor.
Unmolding and Serving:
- Gentle Release: Run a thin knife around the edges of the flan to loosen it from the ramekin. Place a serving plate upside down on top of the ramekin and carefully invert it. The caramel will flow beautifully down the sides.
- Serve and Enjoy: Garnish with a sprinkle of cinnamon or a sprig of mint, if desired. Serve chilled and savor each creamy, caramel-licious bite!
Tips and Tricks for Flan Perfection:
- Use fresh eggs: Fresh eggs contribute to a smoother, richer custard.
- Don't overbake: Overbaking can lead to a dry, rubbery flan. A slight jiggle in the center is perfectly fine.
- Patience is key: Making leche flan takes time, but the results are well worth the wait.
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