How to Make Perfect Leche Flan
Leche flan, also known as caramel custard, is a classic dessert that originated in Spain and has become a staple in Latin American cuisine. Its rich, creamy texture and sweet, caramelized top make it a favorite among dessert lovers. If you’re looking to master the art of making perfect leche flan, look no further. In this article, we’ll guide you through the essential steps and tips to ensure your leche flan turns out delectable every time.
Ingredients
To make the perfect leche flan, you’ll need the following ingredients:
– 4 cups of whole milk
– 1 cup of granulated sugar
– 1/2 cup of sugar for caramelizing
– 1/2 teaspoon of vanilla extract
– 6 large egg yolks
– A 9-inch round baking pan or a loaf pan
Preparation
1. Begin by preparing the caramel. In a small saucepan, combine 1/2 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color. Be careful not to burn the sugar, as it can become bitter. Once the caramel is ready, pour it into the bottom of your baking pan and swirl it around to coat the entire surface. Set aside to cool.
2. In a separate saucepan, heat the milk over medium heat until it’s warm but not boiling. Remove from heat and stir in the vanilla extract.
3. In a mixing bowl, beat the egg yolks until they’re light and fluffy. Gradually add the warm milk mixture to the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Strain the mixture through a fine-mesh sieve to remove any lumps or bits of eggshell.
Cooking the Leche Flan
1. Preheat your oven to 325°F (160°C).
2. Pour the strained mixture into the caramel-lined baking pan. Place the pan in a larger baking dish and fill the dish with hot water, ensuring that the water comes halfway up the sides of the pan.
3. Bake the leche flan for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly. The top should be golden brown and caramelized.
4. Remove the pan from the water bath and let it cool to room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Serving and Storage
To serve, run a knife around the edges of the pan to loosen the leche flan. Invert the pan onto a plate and let the caramel pour out. Cut into slices and enjoy your perfect leche flan.
For storage, keep the leche flan refrigerated in an airtight container. It can be stored for up to 5 days.
Now that you know how to make perfect leche flan, you can impress your family and friends with this delightful dessert. Happy baking!
