Flan de leche
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cups granulated sugar
  • 3 whole eggs
  • 6 egg yolks
  • 2 cups of milk
  • Pinch of salt
  • 1 tsp. of vanilla extract
  • ¼ tsp. of ground cinnamon
  • ¼ tsp. of lime juice
  1. Preheat oven to 350F.
  2. Use 1 cup of sugar to caramelize in saucepan. Pour over a baking dish and set it aside.
  3. Beat the eggs and egg yolks together. Add the milk, ½ cup sugar, salt, vanilla extract, cinnamon stick and lime juice. Whisk them well.
  4. Pour the custard mixture into the mold.
  5. Place the mold in a large pan and add enough hot water to cover half the height of the baking dish.
  6. Bake for 1¼ hours, or until the custard is almost set but still slightly soft in the center. You can also insert a toothpick in the custard and it's ready when it comes out clean.
  7. Remove the mold from the water and allow it to cool before putting in the refrigerator to chill.
  8. To unmold, run a small sharp knife around the edges of the mold to loosen the custard. Turn the flan over a serving plate and let the caramel drizzle over the flan.
  9. Serve cold or at room temperature.
To caramelize:
  1. In a heavy saucepan, put the sugar and place it over a medium heat. Make sure to stir or swirl it gently to avoid the sugar from burning.
  2. Another way is, put the sugar in a metal mold and place it directly on the burner over medium heat. Make sure to stir or swirl it gently to avoid the sugar from burning.
  3. It's ready when the sugar is melted and turns into deep amber. Pour the caramel into the baking dish.
  4. You could also use 4 to 6 ramekins, instead of using one large baking dish.
- The secret to have smooth flan de leche is to strain the egg-milk mixture, an optional step.
- Flan is overcooked if you can see bubbles around the sides of the baking dish.
Recipe by Lani Cooks at http://www.lanicooks.com/flan-de-leche/