1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (65g) Recipe makes 30 servings
Calories 125
Calories from Fat 34		(27%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 54mg		2%
Potassium 113mg		3%
Total Carbohydrate 19.1g		6%
	Dietary Fiber 0.0g	0%
	Sugars 17.8g
Protein 4.1g		8%
detailed view... how is this calculated?

Leche Flan - Custard With Caramel

Recipe #322334 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lyreen
Sep 1, 2008

Creamy custard with caramel syrup. complete step by step instructions. ive looked in the internet and most recipes are with vague directions. - this recipe is purely experimental and not the standard custard recipe. but everyone at home loved it so i thought id share it with u guys... =) -lemon juice may be substituted with vanilla extract (1 tspn) or almond extract. - 2-4 egg yolks may be added to be more creamy. - i didnt put any pan size or moulds. all depending on your preference. but i like using loaf pans, muffin pans and 9inch rounds.

SERVES 30 (change servings and units)

Ingredients

custard

10 eggs
1 (14 ounce) can condensed milk
1 (12 fluid ounce) can evaporated milk
1/2 cup sugar
2 teaspoons lemon juice

caramel

1 cup sugar
1 1/2 cups water

Directions

1
Custard: Preheat oven to 350 degrees F. Prepare your pans/moulds.
2
Beat the eggs with an electric mixer. Set aside until the big bubbles or most of the bubbles disappear.
3
Add all the other custard ingredients. Stir gently with a whisk by hand in a single direction until sugar is dissolved. (It is imperative to not have bubbles or the custard will cook with a cakey texture.).
4
Strain the mixture in a mesh strainer onto another bowl to get the lumpy egg whites. (to have a smooth and creamy texture) Set aside.
5
Custard: Melt sugar in an iron pan over high heat. When most of the sugar is burnt (dark golden brown in color) add 1 cup of water. Keep stirring until all of the sugar is dissolve. By this time sugar will be slightly bitter and have a brittle consistency. Add 1/2 cup water and simmer for about 1 minute.
6
Immediately pour the custard into the pans, dividing evenly. Pour the custard mixture over the caramel. (about 1 inch thick max or the center wont cook evenly with the sides.) Cover with aluminum foil.
7
Place the mould in a large cookie sheet with about an inch of water. Bake for 45 - 60 minutes depending on your pan size. (add about a 1/2 - 1 cup of water every 20 minutes) Insert a toothpick to check if the custard is cooked. If the toothpick comes out clean, it is cooked. (or when center is firm, i prefer the toothpick method).
8
Cool and then chill before serving. Run a knife around the mould to let the custard loose and flip over a dish to serve.