Special Leche Flan

"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."
 
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Ready In:
1hr
Ingredients:
4
Serves:
12
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ingredients

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directions

  • Prepare 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.
  • Separate yolks. Remove all white as possible.
  • Add evaporated and condensed milk.
  • Mix mixture with a spoon in one circular direction, avoiding building of “foams” in the mixture.
  • Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.
  • Cover the lineras tightly with aluminum foil.
  • Arrange 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.
  • Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
  • Cook 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.
  • Cool in the refrigerator for a few hours.

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Reviews

  1. I tried this recipe for it is the simplest i got. The end result is very good, texture wise even without the cheesecloth. I hand blended it slowly avoiding bubbles. Overall, flavor is incomplete, sweetness and creaminess should be enhanced by lime peel or vanilla.
     
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RECIPE SUBMITTED BY

I love to cook, and bake...and eat, of course. I've worked as a dietary manager in skilled nursing facilities for the past 15 years. I guess you can I say I do for work what I love to do for play. My hobbies include recipe collection and improvisation. Fun fact about me is: I have over 2,000 recipes that I have clipped and have pasted to over 40 bulky binders. Some of these recipes, I have tried, loved and modified a bit. But most of them I have yet to taste and discover. A few months I joined the blogging world and started to post my treasured collection. Joyful ride it has been so far!
 
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