Best Leche Flan Recipes

LECHE FLAN

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.

FILIPINO LECHE FLAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine 1 cup 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. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered.
• Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water.
• Bake in the preheated oven until firm, about 2 hours.

BANANA LECHE FLAN RECIPE - (4.4/5)

Steps:

• In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds with sugar and water mixture on low fire until the sugar is caramelized. Set aside and let cool. Note: The caramelized mixture should solidify once totally cooled. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla, mashed banana, a dash of cinnamon and pinch of salt manually or by blender. Pour gently the mixture on top of the caramel on the aluminum molds to about 1 1/4 inch thick. Cover molds individually with aluminum foil. Steam for about 30 minutes OR bake for about 45 minutes at 350 degrees Fahrenheit. To tell whether the leche flan is already cooked, insert a knife on the mixture and if it comes out clean then the flan is already cooked. Let cool and keep refrigerated. How to serve: Run a thin knife around the edges of the mold to loosen the leche Flan. Place a platter on top of the mold and turn upside down.

LECHE FLAN

Steps:

• Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
• Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
• When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
• Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
• Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
• Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
• To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.

FLAN DE LECHE

Steps:

• Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
• Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
• Heat oven to 325 degrees.
• In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
• In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
• Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
• Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
• Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
• To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.

FLAN DE LECHE CONDENSADA

Steps:

• Porciones 12 PREPARACION Colocar en un tazón la leche condensada, agregarle de a poco la leche común tibia uniendo bien con batidor. En un bol aparte, batir ligeramente los huevos, unir las dos preparaciones y perfumar con la vainilla. Acaramelar bien una budinera y volcar la preparación. Llevar a cocinar a baño María en horno moderado durante una hora. Desmoldarlo una vez frío. Versión en inglés de esta receta: Creme caramel with condensed milk

ALMOND LECHE FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
• In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
• To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

ORIGINAL LECHE FLAN - PHILIPPINES

Steps:

• Caramel:.
• Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
• Custard:.
• Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
• Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
• Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

LECHE FLAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
• Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
• Pour the custard into the pan with the caramel. Cover the pan with foil.
• Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
• Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
• Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
• When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
• Enjoy!

LECHE FLAN - FILIPINO

Steps:

• In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside.
• In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir.
• Add the milks into the egg mixture and stir until smooth.
• Add vanilla.
• Stir again until smooth.
• Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth.
• Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan.
• Pour the milk and egg mixture gently into the center of the cake pan.
• Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan.
• Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour.
• Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan.
• Let the flan cool for 30 minutes, then place in the refrigerator to cool.
• Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.).
• If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan.
• Place a platter over the top of the cake pan. The platter should be larger than the cake pan.
• Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom.
• Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!

EASY CHAI CREME CARAMEL (AKA CHAI FLAN DE LECHE)

Steps:

• Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
• Dissolve contents of custard mix into 125mL of milk and whisk until blended.
• Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
• Reduce heat slightly and add custard mixture, whisking vigorously.
• Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
• Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
• Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
• Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
• Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
• Enjoy!

CAFE CON LECHE FLAN

Steps:

• Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
• Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
• Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
• place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
• Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
• Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
• Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
• Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
• To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.

BAKED LECHE FLAN

Steps:

• 1. Combine the milk and yolks then mix well until fully combined. Set aside. Set the oven at 180 degrees celcius to preheat it.
• 2. Melt the sugar in a molder then let it cool.
• 3. Pour in the milk and yolk mixture.
• 4. To bake it get a big baking pan then put water in it then put the leche flan that we are going to cook in the molder, cover it with aluminum foil and bake for 40-60 minutes or until done.

SPECIAL LECHE FLAN

Steps:

• Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.
• Separate yolks. Remove all white as possible.
• Add evaporated and condensed milk.
• Mix mixture with a spoon in one circular direction, avoiding building of "foams" in the mixture.
• Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.
• Cover the lineras tightly with aluminum foil.
• Arrange lineras in a deep aluminum pan (ones used for roasting or those used for serving in buffets will do nicely) filled with water halfway of the lineras.
• Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
• Cook in oven at 375°F for around 30-40 minutes. The water-bath is more like "steam-cooking" than baking. Insert a toothpick in the center to check if done.
• Cool in the refrigerator for a few hours.

FILIPINO LECHE FLAN CAKE

Steps:

• Prepare the Caramel:.
• Preheat oven to 350°F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown.
• Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan.
• Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside.
• Prepare the Flan:.
• In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside.
• Prepare the cake:.
• In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside.
• In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry.
• Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites.
• Carefully pour the cake batter into the pan with the flan. Do not tap the pan.
• Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath.
• To unmold:.
• Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.

EASY LECHE FLAN

Steps:

• Caramel:.
• Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
• Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
• Custard:.
• Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
• Pour mixture into caramel lined cake pan.
• Cover with aluminum foil.
• Place tin in a larger baking pan half filled with water.
• Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
• Take the foil off in the last 5 minutes of baking.
• Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

DULCE DE LECHE FLAN

Steps:

• Preheat oven to 300 degrees.
• Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
• Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
• Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.

EMI'S SPECIAL LECHE FLAN

Steps:

• Break the egg yolks with a spatula. Do Not beat or use mixer. Just mash the egg. Add the evap and condensed milk. Mash the egg into the milk. Strain in two strainer ( one on top of the other) Pour into pan and cover with foil. Place in water bath. Bake dor 40 min at 350 or until firm. Co

DULCE DE LECHE FLAN

Steps:

• Make dulce de leche:
• Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.
• Make caramel:
• Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.
• Make flans:
• Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.
• Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

ROYAL FLAN DE LECHE

Steps:

• Heat sugar on low until caramelized; pour into a flan mold or a deep pyrex dish.
• Let harden.
• I like mine a deep brown, but don't let burn.
• Don't let it be too light.
• Put eggs, condensed milk, evaporated milk and water into a blender; blend until smooth.
• Add the vanilla extract to the mixture and blend in with a spoon.
• Pour into mold.
• Make a hot water bath by placing the mold in a larger pan with about 2 inches of water.
• Bake at 250 degrees about 1 1/2 hours until the sides are solid.
• The middle of the flan should be firm but creamy.
• Remove flan from the oven and let cool.
• Refrigerate at least 2 hours or more.