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

1. Place sugar in a heavy saucepan or copper bowl.
2. Set saucepan or copper bowl over medium fire until sugar starts to caramelize.
3. Immediately distribute the caramelized sugar into the 2 pieces leche flan molder then spread evenly. Set aside.
4. In a mixing bowl with wire whip attachment, beat whole eggs and egg yolks at low speed for 1 minute.
5. 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.
6. Once the milk mixture is well incorporated, add the egg mixture.
7. Mix at low speed for approximately 10 minutes.
8. 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.
9. 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.
10. Bake the leche flan for 50-55 minutes or until top is set.
11. 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.