LOOK: Leche Flan recipe from the Goldilocks Bakebook
LECHE FLAN
Ingredients – Measurements:
Caramel:
Sugar — 1/2 cup
Leche Flan:
Whole Eggs — 4 large eggs
Egg Yolks — Egg yolks of 2 large eggs
Water — 1/2 cup
Cornstarch — 1 tsp
Sugar — 1 1/2 cup
Evaporated Milk — 1 cup
Vanilla Flavor — 1/2 tsp
Procedure:
Pre-heat oven at 325 F
- Place sugar in a heavy saucepan or copper bowl.
- Set saucepan or copper bowl over medium fire until sugar starts to caramelize.
- Immediately distribute the caramelized sugar into the 2 pieces leche flan molder then spread evenly. Set aside.
- In a mixing bowl with wire whip attachment, beat whole eggs and egg yolks at low speed for 1 minute.
- In another mixing bowl with wire whip attachment, combine water, cornstarch, sugar, evaporated milk and vanilla flavor. Mix thoroughly at low speed until all ingredients are well incorporated.
- Once the milk mixture is well incorporated, add the egg mixture.
- Mix at low speed for approximately 10 minutes.
- Strain the mixture while pouring equally onto the prepared leche flan molders. Remove froth on top of the mixture so that the flan comes out smooth.
- Cover the molders with aluminum foil and place it over a bigger pan. Fill the pan with water so that half of the leche flan molders are submerged.
- Bake the leche flan for 50-55 minutes or until top is set.
- Once baked, pull out from oven and remove it from pan. Allow the flan to cool completely in the molder. Once cooled, remove flan from molder serving.
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