Flan de Leche

Our take on the Classic Flan, it also happens to be the creamiest and most mouth watering recipe available. Its pretty darn easy, too.

Ingredients

Pinzon Caramel Syrup

9 large egg yolks

1 large whole egg

1 can Sweetened Condensed Milk

1 can Evaporated Milk

1 cup Whole Milk

2 Tbs Vanilla

Pinch of Salt

Pour Pinzon Caramel Syrup into the individual ramekins or baking dish. I would go with 0.75 ounces of caramel per baking cup or 8 ounces for the 9” baking dish. Place cups in the freezer, on a level surface, while assembling the custard.

Preheat your oven to 325 F and place your rack in the center of your oven.

Throw the yolks, various milk products, salt and vanilla in your blender and take them for a quick and gentle spin, don’t over do it. A bowl and whisk will do the job just as well despite the slightly slower pace.

Gather your flan molds from the freezer and your roasting pan. Place the cups evenly spread out on the pan. Slowly pour the custard mix through the strainer into the cups or large baking dish right on top of the hardened caramel.

Place the roasting pan on the rack in your oven and carefully fill with hot water till the ramekin or baking dish is ½ way up the sides

Bake for 45 minutes to 1 hour, until a toothpick comes out clean

Extract flans from the bain marie and refrigerate for 4 hours.

Fill a small plate or bowl hot water. Place ramekin in the bowl for a minute. Run a knife around the edge of the ramekin and invert on a plate. Dress it up with whipped cream or fruits and Enjoy aggressively!