Leche flan

Brazillian Flan



1 cup sugar
2 cans (28 oz) sweetened condensed milk
10 oz. milk
2 eggs plus 1 yolk


For the Sugar Caramel: Add the sugar in your Llaneras or Moulding Pan. Start melting it over low heat until it turns thick in texture and colors becomes caramel. It will harden as it cools down. Set it aside.


For the Flan:

In a blender pitcher, combine condensed milk, milk, eggs and yolk and mix over medium speed until creamy and smooth. The lesser the bubbles in your mixture the better. These bubbles when cooked becomes small holes on your flan. Using a fine sieve strain your mixture until all bubbles are gone. Then pour it to your prepared llaneras or moulding pan with sugar caramel.


For Steaming: Prepare a pot of water and let it boil. Once the water is boiling, place your steaming rack and put on your llaneras on top and cover with pot lid. Don’t forget to also cover your llaneras with foil to avoid water drippings from the steamer. Steam it for about 30 minutes over low heat. To know if it’s cooked through, insert toothpick in the center of your flan. Toothpick side should come out clean.


For Baking:
Bake in water bath inside oven at 350 Fº (1 hr 30 min)

Once cooked, let it cool for awhile and transfer it in the fridge. Allow to rest in the fridge for a few hours or overnight before unmolding.

To unmold, run a knife on the side to loosen the edge and turn it over on a serving dish.


Serve and enjoy!




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