Best Emis 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.

AUTHENTIC SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 300°F (150°C).
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

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.

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

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.

FLAN I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
• In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
• 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 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.