Leche Flan Recipe

1. 1

   Preheat oven to 350u00b0F/180u00b0C.

2. 2

   Whisk egg yolks gently, then add condensed milk, evaporated milk, and vanilla extract and stir until combined. (If you whisk too hard, you'll get little bubbles in your flan.)

3. 3

   Add the sugar and water to a pot over medium heat and cook until sugar dissolves. Lower heat and cook, shaking pan (don't stir!) until dark golden brown. Pour melted sugar into a baking pan (I used a 9-inch cake pan) and tilt pan around until evenly coated. Let set for a few minutes until it hardens.

4. 4

   Pour the milk and egg mixture through a fine sieve into the pan, on top of the caramel. Take a baking tray or dish-anything that is large enough to fit your flan-and place the pan inside. Pour about an inch of boiling water into the large, outside tray. Put the tray (with the pan inside) into the oven and bake until a toothpick comes out clean, around 50 to 60 minutes.

5. 5

   Remove the pan from the water bath and let cool. Then, refrigerate until cold. (Don't rush this! If it it's too warm, it might fall apart.) Once cold, run a knife around the edges. Invert onto a rimmed serving plate (there will be extra syrup that flows around it).

* Per serving · 4 servings · Values may vary.

No additional tips available.