Leche Flan

Ingredients

Instructions

1. 1

   Bring a kettle or saucepan of water to a simmer for steaming, and set a steamer over medium heat. Lightly cover the lid with a clean cloth so condensation does not drip onto the custard. Have 2 small llaneras or 2 heatproof ramekins ready.

2. 2

   Make the caramel: combine the granulated sugar and water in a small light-coloured saucepan. Cook over medium heat without stirring, swirling the pan occasionally, until the syrup turns a deep amber. Immediately divide the caramel between the molds and tilt to coat the bottoms evenly. Work quickly, as it hardens fast.

3. 3

   In a bowl, gently whisk the egg yolks just until blended; do not beat in too much air, which causes bubbles and a less silky flan. Add the sweetened condensed milk, evaporated milk, vanilla extract, and fine salt, and stir until smooth.

4. 4

   Strain the custard through a fine sieve directly into the caramel-lined molds to remove chalazae and bubbles. Skim off any foam from the surface for the smoothest finish. Cover each mold tightly with foil.

5. 5

   Place the molds in the steamer and steam over low to medium-low heat for 22-25 minutes, keeping the water at a gentle simmer rather than a hard boil. The flan is done when the edges are set and the center still has a slight wobble; a knife inserted near the edge should come out mostly clean.

6. 6

   Remove the molds from the steamer and let them cool at room temperature for about 10 minutes so carryover heat finishes setting the custard. For the cleanest unmolding, run a thin knife around the edge and invert onto small plates while still slightly warm, or chill later if preferred.

7. 7

   Serve the leche flan with the caramel syrup spooned over the top.

Nutrition per serving

Notes

• •Gentle steaming is the key to a smooth, fine-textured leche flan; aggressive heat creates holes and curdling.
• •If using larger molds instead of 2 small ones, steaming time may increase by 5-10 minutes.
• •For an even silkier texture, let the mixed custard rest 5 minutes before straining so bubbles rise to the top.
• •Leche flan is excellent served slightly chilled, though this quick version can be served warm or at room temperature within the 45-minute limit.

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