Leche Flan is traditionally made using a steamer but if you have an oven available, it can also be baked using a water bath method. Baking result is much smoother and more creamier for me.
First step is to caramelize 2 1/2 tbsp sugar in a lyanera ( an oval-shaped tin mold). Cook over low heat until sugar liquefies and turns into golden brown. Using thongs, make sure to turn the mold in a circular motion to caramelize evenly. Remove from heat and set aside.
Separate the eggs. Set aside the egg whites. Do not toss it. Did you know that you can make Meringue Cookies out of them? If you want to check it out, here my Meringue Cookies Recipe. They are very easy to make.
After separating the yolks from the white, whisk the yolk lightly then add the condensed milk, evaporated milk and vanilla extract. Strain the mixture two to three times or use a cheesecloth to achieve a smooth texture.
Transfer the mixure into the prepared molds with caramelized sugar then cover with foil. To steam, arrange in a steamer pan and steam for 35 minutes, turn off heat and leave inside the steamer for another 15 minutes.
To bake, arrange in a pan with water (about one inch high the sides of the pan). Bake at 375F for one hour.
Remove from oven and test with a toothpick. Test should come out clean.
leche flan recipe cooked two ways (steamed or baked)
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UBE CASSAVA FLAN