I Made It Print. Cook's Note: The more caramel you pour into the mold, the sweeter the leche flan. Full Nutrition. Reviews 1 Read More Reviews. Reviews: Most Helpful. Jordan Maurico. Rating: 5 stars. Read More. All Reviews for Leche Flan. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe.
Add Photo. But when I found your recipe, it has become my favorite thing to do in the kitchen. Your recipes are always so simple! I also learned how to make my favorite arrozcaldo from you. Your recipes are the best! Thank you for sharing your expertise. I cooled the flan completely inside the refrigerator oevernight.
The next morning I let it sit in the counter for 10 minutes before running a knide around the llanera. How come the carameliZed sugar was stuck at the bottom? And I had a hard time getting it out of the llanera? Any tips on easy removal? Also how come your caramel is all liquid while mine is so hard? It is normal for some of the caramel to get stuck but most of it should have melted and will keep on melting the linger it stays in the fridge.
But if the sugar is not completely melted then it will form crystals and that will not really melt. You can try placing the flan on top of a stove and reheat it to melt the caramel again. In your printable recipe, you said to bake it to degrees Fahrenheit. Sinunod ko naman. So I checked the video and you use degrees Farenheit instead of Hi Thia, sorry for that but actually the F should also be fine but with your oven maybe you need to cook it longer that is why there is a guide to cook it until inserted toothpick comes out clean.
Ovens work differently so even if you used F it might still have a different result so it is better to check from time to time. Sometimes we cannot rely on some recipes here on Google By the way, I tried this recipe. It's the best lecheflan. Learn the secret to a perfectly smooth and creamy Leche Flan!
Get the recipe now for the ultimate dessert for any special events and occasions. Author: Bebs. Course: Dessert. Servings: Prep Time: 20 mins.
Cook Time: 40 mins. Total Time: 50 mins. Print Recipe Rate this Recipe. US Customary Metric. Pin Share Email. Why It Works Passing the flan mixture through a fine-mesh strainer prior to baking ensures a silky-smooth texture. Baking the flan in a water bath surrounds it with gentle, uniform heat as it cooks, preventing it from taking on a rubbery and dry texture. Featured Video. Recipe Facts. Prep: 15 mins. Cook: 75 mins.
Cooling Time: 7 hrs. Total: 8 hrs 30 mins. Makes: 36 one-inch squares. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. More Serious Eats Recipes.
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