Arrow Created with Sketch. Back to The Recipes Classic Leche Flan With Vanilla Bean Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 23 Ratings PRINT Page 1 Created with Sketch. Prep Time 4 hours 15 minutes Cook Time 1 hour 10 minutes Serving Yield 1 8-inch flan Flavor matters, but texture is everything when it comes to flan. This classic version gets its silky, creamy, and custardy quality from a whopping ten egg yolks, along with sweetened condensed and evaporated milk. Vanilla bean gives the caramel topping a smooth, sweet taste to accentuate how luxurious yet accessible this dessert can be. This recipe comes to us from Amelia Rampe of Food52 and is inspired by the Filipino-style dessert she grew up with at family get-togethers. Photography by Rocky Luten By: Amelia Rampe of Food52 Ingredients 3/4 cup granulated sugar Kosher salt 10 Pete and Gerry's Organic Egg Yolks 1 can sweetened condensed milk 1 can evaporated milk 1/2 fresh vanilla bean, seeds scraped 1 teaspoon vanilla extract Nutritional Information Serv. Size: 1 slice, Servings: 12 Amount Per Serving: Calories 280, Fat Cal. 90, Total Fat 10g (15% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 120mg (5% DV), Total Carb. 41g (14% DV), Fiber 0g (0% DV), Sugars 40g, Protein 8g, Vitamin A (10% DV), Vitamin C (2% DV), Calcium (25% DV), Iron (4% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 350F. Combine 3 tablespoons water with sugar and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes. Step 2 Once sugar is melted, reduce heat to medium-low and continue to cook, gently swirling the pan occasionally, until caramel has a deep amber color, about 15 to 18 minutes. Adjust heat to low, if necessary. Step 3 Immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely. Step 4 While the caramel cools, in a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, 1/2 vanilla bean and scraped seeds, vanilla extract, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk, the more bubbles will form in your custard, leaving bubbles in the finished product. Step 5 Let mixture sit a few minutes to let vanilla bean marinate, then gently pour mixture through a mesh strainer into a measuring cup. You should have about 3 1/2 cups of mixture. Allow mixture to sit to settle any bubbles that were formed. Pour mixture into the cake pan or divide mixture evenly into llaneras or ramekins. Step 6 Place the flan pan inside a roasting pan, then place the roasting pan in the oven. Add simmering water to the roasting pan so it surrounds the flan pan with about 1 inch of water. Bake flan until firm around the edges and still wobbly in the center, 35 to 40 minutes. Bake times will be less for a llanera or ramekins, depending on their size. Step 7 Remove flan pan from water bath and let cool until room temperature. Transfer to the fridge and let set, about 4 hours. When ready to serve, remove flan from fridge and let sit 10 minutes. Run a knife around the edges and place a serving platter upside down over the top. Invert flan onto platter, scraping out any loose caramel. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Anna December 30, 2019 Can you make this in a springform pan? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 31, 2019 You could make this in a springform is you like, Anna, we would just recommend making sure it is still 8" in diameter. We would also recommend wrapping it well in foil as you would for a cheesecake to make sure no water seeps into the pan. Reply Page 1 Created with Sketch. alma December 30, 2019 I've never made flan before so I thought I'd give this a try. The most delicious and silkiest flan I have EVER had. My friends loved it and told me I needed to add it to my repertoire and so I shall! I had to cook it for about an hour but that may just be my oven. In any case, I will be making this often. Reply Page 1 Created with Sketch. 1 Reply [email protected] December 31, 2019 We could not be happier to hear this recipe was a hit, Alma, and we're sure the skill of the baker had a little something to do with it! Reply Page 1 Created with Sketch. Jen November 24, 2019 I'll try this someday if we have an occasion. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 That day can't come soon enough, Jen! We hope you enjoy this delicious flan when you get the chance to try it. Reply Page 1 Created with Sketch.