Easy Leche Flan Recipe

Ingredients

• 1 cup sugar
• 0.75 cup water
• 1 (13 ounce) can sweetened condensed milk
• 1 (13 ounce) can evaporated milk
• 12 egg yolks
• 1 tablespoon vanilla extract

Instructions

1. Get all your ingredients ready. Then, preheat your oven to 375 degrees F (190 degrees C).
2. In a medium saucepan, combine sugar and water over medium-high heat. Let it boil without stirring to prevent crystallization. Continue boiling, swirling occasionally, until the sugar syrup turns a light brown color, about 7 to 10 minutes. Reduce heat to medium-low and watch carefully.
3. Once the caramel reaches a deep brown color, usually after 2 to 3 minutes, quickly pour it into a 10-inch flan mold. Tilt the mold gently to ensure the entire bottom surface is evenly coated with caramel.
4. In a large bowl, mix together evaporated milk, condensed milk, egg yolks, and vanilla extract. Stir gently to avoid creating bubbles; then, strain the custard mixture for a smoother texture.
5. Position a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch foil sheets lengthwise into quarters to create strips. Crisscross the strips and place the flan mold in the roasting pan, letting the ends of the strips hang over the pan's edges. Crimp the ends slightly to secure them.
6. Carefully pour the prepared custard mixture into the caramel-coated flan mold.
7. Pour hot water into the roasting pan until it reaches halfway up the side of the flan mold. Cover the roasting pan tightly with aluminum foil.
8. Bake in the preheated oven until the flan is set and a knife inserted near the center comes out clean, approximately 1 hour. Carefully remove the roasting pan from the oven using oven mitts. Then, lift the flan mold out of the roasting pan using the foil strips. Allow it to cool on a wire rack for about 1 hour. Cover and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
9. To serve, run a thin knife around the edges of the flan to loosen it. Place a rimmed serving platter over the mold and carefully invert it to release the flan. Scrape any remaining caramel from the mold over the top of the flan.

Nutrition

• Calories: 387 kcal
• Fat Content: 14 g
• Sugar Content: 55 g
• Sodium Content: 119 mg
• Protein Content: 11 g
• Cholesterol Content: 336 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g