Emis Leche Flan Food

LECHE FLAN

Steps:

• Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
• Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
• When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
• Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
• Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
• Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
• To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.

LECHE FLAN

Steps:

• Place 3 tablespoons of sugar in each of the three llaneras.
• Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
• Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
• Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
• In a bowl, combine egg yolks and condensed milk. Whisk to combine.
• Add evaporated milk, gently stirring in a circular motion until blended.
• Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
• Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
• Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
• Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.

LECHE FLAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
• Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
• Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.

EASY LECHE FLAN

Steps:

• Caramel:.
• Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
• Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
• Custard:.
• Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
• Pour mixture into caramel lined cake pan.
• Cover with aluminum foil.
• Place tin in a larger baking pan half filled with water.
• Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
• Take the foil off in the last 5 minutes of baking.
• Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

EMI'S LECHE FLAN

Steps:

• Mash eggs against bowl. Do not beat...just break it up. Add the milk. Mix together, gently so dont create bubble. Add vanilla. Strain thru 2 strainers. One on top of the other. Bake in water bath for 50 min or until firm.