• For caramel ;
  • 1 cup brown sugar
  • 3/4 water
  • For Custard Base ;
  • 12 egg yolk
  • 2 condensed milk
  • 2 evaporated milk
  • 1 tsp of lemon zest or juice

Creamy and delicious caramel topped custard base dessert, made with eggs milk and sugar  Traditionally cooked in an oval metal moulds or llanera.

Cooking Directions:

  1. Separate egg yolks to white, use yolk in this recipe.
  2. In a bowl, mix together yolks, condensed milk and  evaporated milk gently and thoroughly.
  3. Add the lemon juice or zest to the custard mixture and stir gently and thoroughly, to avoid bubbles on the mixture.
  4. In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
  5. Pour  caramel into the moulds, and spread on the bottom. Let it cool.
  6. Gently pour the custard mixture, fill the moulds to 1-1/4 inch thick.
  7. Steam for about 35-45 minutes, let it cool, then refrigerate.
  8. Run a thick knife around the edges to loosen, place a platter on top and quickly turn upside down.

Cooking Tips:

  • You may add a pinch of salt into the custard mixture.
  • Adding 1 tsp lemon zest is better than using the juice.
  • Baking option, Bake for 45 mins at 370 degrees.
  • You can cover the mould with aluminium foil, in steaming the custard.

Watch the Leche Flan cooking video

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