Wednesday, October 1, 2014

Leche Flan

Even though I'm not a big fan of leche flan, I always made an exception for my grandma’s. There was just something about hers that never failed to put a smile on my face.

Fortunately with a bit of experimenting mine is similar to how hers used to be. They both have a nice smooth,silky texture that I look for in flan.


6 egg yolks

Half a cup of condensed milk

Half a cup of evaporated milk

One teaspoon of vanilla extract, or one vanilla bean cut and scraped

¼ teaspoon of coconut extract

¼ cup of white sugar


1)      Fill a metal steamer about half way with water, and boil on high. When the water boils, lower the temperature to medium high.

2)      Melt the sugar in a nonstick pan, or sauce pan, and pour into a six inch glass or metal pan. Set aside.
a.       If you’d like, you can also use ramekins.

3)      Combine the rest of the ingredients together, and pour it into the dish.

4)      Cover the dish with a piece of paper towel, and then cover with foil.

5)      Steam for 25-30 minutes. The flan is done when the center slightly jiggles.
a.       If the center doesn't slightly jiggle, your flan might get a bit too firm.

Let the flan cool for a bit, then put it in the fridge to chill for about one to two hours.
When you’re ready to serve, run a knife along the edges, put a plate on top, and flip over.
Carefully remove the pan and serve.

Hope you'll like it!

As always, thanks for reading!

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