Flan de Leche (LaLn Caramel Custard)

Serves     6


Sugar ‐‐ 1 cup
Water ‐‐ 1/4 cup
Eggs, beaten ‐‐ 4
Sweetened, condensed milk ‐‐ 1 (14‐ounce) can
Whole milk or water ‐‐ 2 cups
Vanilla ‐‐ 1/2 teaspoon
Sugar ‐‐ 1/2 cup


Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy‐bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10‐15 minutes. Remove the caramelized sugar from heat and pour into a 9‐inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching. In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins. Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle. Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve.

El Salvador

Notes and Instructions

Adapted from http://www.whats4eats.com/desserts/flan‐de‐lecherecipe

Note: This recipe is in addi1on to Carolyn’s recipes. Flan, a caramel custard, is a popular dessert in Central America and other Latin American countries. Flan is made from just a few ingredients, including eggs, milk, and sugar. Depending on the flan recipe, additional flavorings like chocolate, coffee and coconut might be added. The final product is a custard with a caramel top, baked until soft, but solid. Originally from the border area of France and Spain, this simple yet elegant dessert spread in popularity.