A delightful twist on the classic Filipino dessert, this creamy caramel leche flan is a must-try for any occasion.
Combine the sugar and a small amount of water in a saucepan over medium heat.
Stir gently to dissolve the sugar before it starts to boil.
Cook the sugar mixture until it turns a golden caramel color.
Swirl the pan gently to ensure even caramelization.
Pour the caramel into a loaf pan, tilting to coat the bottom evenly.
Work quickly as the caramel hardens as it cools.
Blend the evaporated milk, condensed milk, eggs, and vanilla in a blender until smooth.
Blend on low speed to avoid incorporating too much air.
Pour the custard mixture over the caramel in the loaf pan.
Strain the mixture for a smoother texture.
Cover the loaf pan with aluminum foil and place it in a larger baking pan filled halfway with water.
Ensure the water level is consistent to prevent uneven cooking.
Bake in a preheated oven at 375°F for about 1 hour or until the custard is set.
Check for doneness by inserting a knife; it should come out clean.
Let the flan cool to room temperature, then refrigerate for at least 2 hours.
Chilling enhances the flavor and texture of the flan.
Run a knife around the edges of the flan, place a serving dish on top, and invert to release.
Tap the pan gently to help release the flan.
Serve the flan with the caramel sauce drizzled on top.
Garnish with fresh fruits or mint leaves for added presentation.
Nutze unsere App für das beste Erlebnis
