Baked Leche Flan (Baked Crème Caramel)

Baked Leche Flan (Baked Crème Caramel)

Ingredients:

Caramel:

1 cup Brown Sugar

2 tbsp filtered Water

1/2 tsp Lemon Extract

Custard:

10 egg yolks


1 small can Condensed Milk

1 cup Low-fat Fresh Milk

1 tsp Pure Vanilla Extract

Instructions:

Prepare the caramel.

In a sauce pan at medium heat, add-in the brown sugar , water, and lemon extract.

Stir until the sugar melts (caramelized) and begins to boil.

When it starts to really thicken, immediately pour the caramel into the flan molds (llanera) or custard cups.

(*I used mini loaf pans for this recipe.)

Tilt the mold to cover the whole bottom surface (about less than 1 cm) up with caramel.

Divide it evenly between the molds (*if using more than one). Set aside.

Preheat oven to 160°C for 10 minutes.

Make the Custard.

In a large bowl, add-in the egg yolks, and stir with an egg beater.

Pour-in the condensed milk, and mix thoroughly.

Then, pour-in the fresh milk; mix  well to combine.

*Stir lightly when mixing to prevent bubbles or foam from forming.

Strain the custard mixture slowly while pouring into the caramel lined flan molds.

Cover each mold with tin foil.

Prepare a roasting pan.

Pour-in hot water into shallow roasting pan, about 1” in depth; Place the molds into the roasting pan.

Then carefully place the roasting pan in the preheated oven, and bake for about 45 minutes, or until firm.

Remove the leche flan from the oven and allow the temperature to cool down before unmolding.

Transfer to a serving tray then refrigerate for at least an hour to chill.

Serve for dessert. Happy Eating!!!

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