Flan De Leche Recipe
Creamy Cuban flan.
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Ingredients
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Flan Base
Caramel
Method
Caramel Preparation
Make the Caramel
In a small saucepan over medium-low heat, combine 3 tablespoons of granulated sugar and 1 tablespoon of water. Stir gently until the sugar dissolves and turns a golden brown color. Remove from heat immediately to avoid burning.
Coat the Mold
Quickly pour the caramel into a round flan mold or individual ramekins, tilting the mold to coat the bottom evenly. Set aside to allow the caramel to harden.
Flan Preparation
Pour into Mold
Carefully pour the flan mixture over the hardened caramel in the mold. Ensure that the caramel stays at the bottom.
Prepare for Baking
Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold, creating a water bath.
Bake the Flan
Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.
Cool and Serve
Remove the flan from the water bath and let it cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight. To serve, run a knife along the edges of the flan and invert onto a serving plate.