Leche Flan
A rich Filipino custard dessert made with egg yolks and condensed and evaporated milk, baked over caramel.
Ingredients
| 1 cup | 240 ml | packed light brown sugar |
| 1/4 cup | 60 ml | water |
| 12 | egg yolks | |
| 1 can (14 oz.) | sweetened condensed milk | |
| 1 can (12 oz.) | evaporated milk | |
| 1 tsp | 5 ml | vanilla extract |
Instructions
Serves: 8
- Preheat oven to 350°F.
- In a medium saucepan, combine sugar and water. Cook over medium heat until the mixture comes to a boil, about 4-5 minutes. Remove from the heat and pour caramel into an 8" round cake pan. Set aside to cool for 10 minutes.
- In a large bowl combine egg yolks, condensed milk, evaporated milk, and vanilla. Whisk to combine. Pour egg mixture through a mesh strainer over cooled caramel.
- Place cake pan into a deep sided roasting pan and fill the pan with enough warm water to reach half way up the side of the cake pan. Carefully place in the oven and bake for 40-45 minutes until the custard is firm around the edges but still a little jiggly in the center. Remove the custard from the water bath and cool to room temperature.
- Run a thin knife around the edge of the pan. Turn the flan out onto a serving dish, and spoon out any remaining caramel. Chill for 30 minutes before slicing and serving.