Flan De Leche Recipe

Time1h 30m

Serves8

Milk vanilla custard topped with a caramel glaze

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Ingredients

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1
Combine Milk and Sugar
In a medium saucepan over medium heat, combine the whole milk and 3 tablespoons of granulated sugar. Stir until the sugar is dissolved and the mixture is warm but not boiling.
2
Whisk Eggs and Vanilla
In a mixing bowl, whisk together the 4 large eggs and 1 teaspoon of vanilla extract until well combined.
3
Mix Milk into Egg Mixture
Gradually pour the warm milk mixture into the egg mixture while whisking continuously to prevent the eggs from curdling.
4
Strain the Mixture
Strain the custard mixture through a fine mesh sieve into a bowl to remove any lumps. Set aside.

5
Prepare the Caramel
In a small saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir gently to combine.
6
Cook the Caramel
Place the saucepan over medium heat and cook without stirring until the sugar dissolves and turns a golden amber color. This should take about 5-7 minutes.
7
Coat the Pan
Immediately pour the caramel into the bottom of a round flan mold or individual ramekins, tilting to coat the bottom evenly. Be cautious as the caramel will be very hot.

8
Fill the Mold
Carefully pour the prepared custard mixture over the set caramel in the mold.
9
Prepare a Water Bath
Place the mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold.
10
Bake the Flan
Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
11
Cool and Refrigerate
Remove the flan from the water bath and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.

12
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate and let the caramel sauce drizzle over the flan.
13
Slice and Serve
Slice the flan into wedges and serve chilled. Enjoy!