Best Filipino Leche Flan Recipe

Creamy Leche Flan Recipe The Unlikely Baker®

WEBOct 17, 2016 · This leche flan recipe is the latter – made of only egg yolks and baked in a water bath, the flan is rich, silky, an absolute dream. …

1. Preheat oven to 350F.
2. Make the caramel first by dissolving 1/2 cup granulated sugar over low/medium heat. Leave alone, swirling occasionally to ensure the sugar does not harden and/or burn (see post for tips). Once it turns a light golden colour, remove from heat and spread evenly on your baking pan (see notes). Set aside and work on the flan.
3. Whisk the 10 egg yolks before adding the can of condensed milk. Stir until thoroughly combined. Add 1 cup evaporated milk, 1 teaspoon vanilla extract and 1/2 teaspoon fresh lime juice and mix well. Add a pinch of salt and give the mixture a final stir.
4. Transfer your mixture into your baking pan (on top of the caramel) by straining it through a fine mesh sieve or a cheese cloth. Gently and carefully pour it so as not to create any air bubbles.

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Filipino Leche Flan Recipe (Oven or Steamer) Riverten Kitchen

WEBJul 17, 2021 · 4.34 from 6 votes. Smooth, ultra-creamy, melt-in-your-mouth Filipino flan made of egg yolks, evaporated milk, and condensed milk. Cook in the oven or in a …

Rating: 4.3/5(6)

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Leche Flan Recipe (Classic Filipino Style Crème Caramel)

WEBNov 22, 2020 · Making the leche flan. Preheat the oven to 375 °F, measure out the remaining ingredients. In a mixing bowl, combine the egg yolks, …

1. Distribute the sugar evenly between two medium sized llanera molds.
2. Preheat the oven to 375 °F, measure out the remaining ingredients.

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Easy and perfectly smooth Leche Flan Foxy Folksy

WEBDec 16, 2023 · Pour the mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles. Place the …

1. Prepare the caramel. Scoop 3 tablespoons of sugar in each (3 small) llanera or flan molds or 4 tablespoons for big llanera. Place the llanera on top of the stove over low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them caramelize evenly. Remove from heat once all granules have turned liquid and are light brown. Set aside.
2. Place the egg yolks in a bowl, and slowly beat them with a fork or whisk. Try not to beat too fast and create a lot of bubbles. Gradually add the milk and condensed milk while continuously stirring. Lastly, add the vanilla extract and zest of key lime or lemon and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
3. Pour the mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles. Place the filled llanera or mold in a water bath and bake in the oven at 160°C/320°F for about 30 minutes or until an inserted toothpick comes out clean. Do not overcook or the will start to create tiny holes.
4. Let them cool down and then chill in the fridge for at least an hour. When ready to serve, run a knife around the inner edges to separate the flan from the mold. Place a serving plate top-side down over the llanera and flip them over to transfer.

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