Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do.
My Private Note
Units: US | Metric
- 1Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.
- 2Separate yolks. Remove all white as possible.
- 3Add evaporated and condensed milk.
- 4Mix mixture with a spoon in one circular direction, avoiding building of “foams” in the mixture.
- 5Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.
- 6Cover the lineras tightly with aluminum foil.
- 7Arrange lineras in a deep aluminum pan (ones used for roasting or those used for serving in buffets will do nicely) filled with water halfway of the lineras.
- 8Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
- 9Cook in oven at 375°F for around 30-40 minutes. The water-bath is more like “steam-cooking” than baking. Insert a toothpick in the center to check if done.
- 10Cool in the refrigerator for a few hours.
Browse Our Top Dessert Recipes
Nutritional Facts for Special Leche Flan
Serving Size: 1 (231 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 651.6
- Calories from Fat 272
- Total Fat 30.3 g
- Saturated Fat 14.9 g
- Cholesterol 597.9 mg
- Sodium 430.2 mg
- Total Carbohydrate 63.5 g
- Dietary Fiber 0.0 g
- Sugars 50.2 g
- Protein 31.9 g