Best Leche Flan Custard With Caramel Recipes
LECHE FLAN - CUSTARD WITH CARAMEL
Creamy custard with caramel syrup. complete step by step instructions. ive looked in the internet and most recipes are with vague directions. - this recipe is purely experimental and not the standard custard recipe. but everyone at home loved it so i thought id share it with u guys... =) -lemon juice may be substituted with vanilla extract (1 tspn) or almond extract. - 2-4 egg yolks may be added to be more creamy. - i didnt put any pan size or moulds. all depending on your preference. but i like using loaf pans, muffin pans and 9inch rounds.
Provided by Lyreen
Categories Dessert
Time 1h30m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Custard: Preheat oven to 350 degrees F. Prepare your pans/moulds.
- Beat the eggs with an electric mixer. Set aside until the big bubbles or most of the bubbles disappear.
- Add all the other custard ingredients. Stir gently with a whisk by hand in a single direction until sugar is dissolved. (It is imperative to not have bubbles or the custard will cook with a cakey texture.).
- Strain the mixture in a mesh strainer onto another bowl to get the lumpy egg whites. (to have a smooth and creamy texture) Set aside.
- Custard: Melt sugar in an iron pan over high heat. When most of the sugar is burnt (dark golden brown in color) add 1 cup of water. Keep stirring until all of the sugar is dissolve. By this time sugar will be slightly bitter and have a brittle consistency. Add 1/2 cup water and simmer for about 1 minute.
- Immediately pour the custard into the pans, dividing evenly. Pour the custard mixture over the caramel. (about 1 inch thick max or the center wont cook evenly with the sides.) Cover with aluminum foil.
- Place the mould in a large cookie sheet with about an inch of water. Bake for 45 - 60 minutes depending on your pan size. (add about a 1/2 - 1 cup of water every 20 minutes) Insert a toothpick to check if the custard is cooked. If the toothpick comes out clean, it is cooked. (or when center is firm, i prefer the toothpick method).
- Cool and then chill before serving. Run a knife around the mould to let the custard loose and flip over a dish to serve.
Nutrition Facts : Calories 125.4, Fat 3.8, SaturatedFat 1.9, Cholesterol 78.9, Sodium 54.8, Carbohydrate 19.1, Sugar 17.8, Protein 4.1
LECHE FLAN
My mom would always make this Filipino leche flan for dessert for me and I always loved it.
Provided by Hannah
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
- Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
- Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g
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