4 years ago10,000+ Views
Yields 8 servings (using 8 1-cup ramekins) For the caramel: ¾ cup sugar ¼ cup water For the Custard: 3 cups whole milk 1 cup half-and-half 1 cup sugar, divided 1 pinch salt 4 large eggs 6 large egg yolks 1 tsp. vanilla extract Preheat the oven to 350 degrees Fahrenheit. Before making the caramel, be sure your ramekins are arranged and ready so that you can quickly pour the caramel into them as soon as the caramel comes together. To make the caramel, place the ¾ cup sugar in a small saucepan over medium heat. Pour the water over the sugar and quickly stir just to incorporate. Continue to heat the sugar and water, swirling the pan every so often, until a clear syrup forms, about 4-5 minutes. Increase the heat to medium-high and bring the sugar to a boil. Continue to cook until the sugar reaches an amber color. Remove from heat. Quickly pour equal amounts of the caramel into each of the ramekins, turning the ramekins so that they are evenly coated. The caramel will harden in the ramekins, this is OK. Set aside while preparing the custard. Place the milk, half-and-half, and a half-cup of sugar in a large saucepan over medium-high heat. When the milk mixture reaches a simmer, lower heat to low and simmer for 5 minutes. Remove from heat. Whisk the eggs and egg yolks in a large mixing bowl. Slowly add the last half-cup of sugar to the eggs while whisking. Continue to whisk eggs until sugar is incorporated and eggs lighten in color. When the milk mixture has cooled to warm, temper the eggs with the milk by slowly adding, one ladle at a time, the milk mixture to the eggs, whisking continuously. After all of the milk has been incorporated into the eggs, stir in the vanilla extract. Pour the mixture through a fine mesh sieve into another bowl (preferably a bowl with a spout). Bring a pot of water to a boil. Fold a clean kitchen towel and place in the bottom of a large roasting pan (this will keep the ramekins from sliding in the pan. If you have a Silpat pad, that works even better than the towel). Place the ramekins onto the kitchen towel in the large roasting pan, there should be at least an inch of space between the ramekins. Pour equal amounts of the custard mixture into each ramekin. Open the oven and place the roasting pan on the oven door. Carefully pour the boiling water into the roasting pan until the water level reaches at least 1 ½ inches deep. Place the roasting pan into the oven and bake for 40-50 minutes, or until the custards barely wobble in the center of the ramekins when the pan is jiggled. You can also check doneness by inserting a paring knife halfway between the center of the custard and the edge of the ramekin; if the knife comes out clean, the Leche Flan is done. Remove the Leche Flan from the roasting pan and allow to cool to room temperature. Then cover with plastic wrap and place in refrigerator for at least 4 hours. To serve, run a paring knife around the Leche Flans and place the ramekin in a shallow dish of hot water for 1 minute. Unmold the Lec
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