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Making the leche flan. Preheat the oven to 375 °F, measure out the remaining ingredients. In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk, and vanilla with a whisk. Pour the liquid over a fine mesh strainer into another bowl to remove lumps.

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Using a fine mesh sieve or cheesecloth, strain mixture. Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in the oven for about 40 to 50 minutes or until a toothpick inserted in the middle of the custard comes out clean.

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Pre-heat oven to 350F. Heat a saucepan in stovetop. Add the sugar. Continue to cook until is starts to melt. Adjust the heat to low and cook while gradually stirring until sugar turns into caramel. Pour the caramel into individual ramekins or llanera (or whatever mold you are using). Let the caramel cool down.

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Stir, do not beat nor mix too hard, to avoid forming air bubbles in the mixture. Pour the egg yolk-milk mixture into the ramekin. Steam over simmering water for 20 to 40 minutes depending on the size of the cooking vessel. The leche flan should be set and firm to the touch. Remove the Llanera from the heat.

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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.

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Whisk the ingredients until incorporated. Step 7: Pour the mixture into the molds. Strain through a fine-mesh sieve for the smoothest Leche Flan. Step 8: Set a water bath by placing the custard-filled molds inside a large baking dish or pan. Add hot water until halfway up the side of the molds.

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Instructions. In a thick-bottomed pan, add-in the granulated sugar. Cook in low to medium heat until the sugar dissolves and caramelizes (turned into liquid). Swirl the pan often to cook the sugar evenly. Quickly transfer the caramel evenly into leche flan molds (llanera). Set aside.

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Place the dish in the pan. Carefully pour hot water into the pan so the baking dish is submerged halfway (avoid getting water into the custard). Bake at 350 F for about 40 minutes and proceed with the remaining steps. Flavor variations: For alternate flavors, swap the lemon zest for an equal amount of orange zest.

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Place in the center rack of oven. Bake for 50-60 minutes until the edges of the flan is set but the center still slightly jiggles. Carefully remove cake pan from water bath. Allow to cool at room temperature for about 2 hours. Once cooled, let chill in the fridge for at least 4 hours, preferably overnight.

Qsinera Leche Flan (Creme Caramel)

Pre-heat your toaster oven or air fryer on "bake" setting to 350°F (175°C) In a small pan, heat light brown sugar and water. Bring to a gentle simmer and swirl the pan occasionally. Once the sugar has caramelized and reached your desired color, immediately turn off heat. Pour caramel into ramekin.

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Just do the same procedure until the pouring of mixture to the leche flan molder, then put a short wire rack into the roasting tray. then , put the molder with the mixture over the wire rack. Make sure it's covered with foil. Into the roasting tray, pour boiling water. Finally, bake the leche flan for 50 minutes.

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In the microwave-easiest method! In a clear, microwave-safe bowl, combine water and sugar. Stir well under the sugar is completely dissolved. Microwave on high for about 6 to 7 minutes or until the color changes to honey gold. Pour immediately in molds and allow to harden.

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Set aside. Spoon 2 1/2 tbsp sugar in a flan mold or lyanera. (Prepare 3 molds). Caramelize over low heat until sugar turns to light golden brown. Swirl the caramel evenly on the flat side of the mold. Wait for about 5 minutes to cool down before pouring the egg yolk mixture. Transfer the mixture into the molds.

Llanera, aka Leche Flan Mold / Molders

Preheat the oven to 325 degrees F. In a heavy saucepan, melt the sugar over medium high heat. Cook, without stirring, until sugar starts to caramelize, about 4 minutes. Immediately pour the caramel over an 8-inch round pan or distribute the caramel into two leche flan molds (llanera).

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This leche flan recipe is the latter - made of only egg yolks and baked in a water bath, the flan is rich, silky, an absolute dream. Beloved Filipino dessert. Leche flan or crème caramel is a custard dessert with a layer of clear caramel sauce on top. I t can be steamed or baked; this is the baked version.

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Set the covered flan in the baking dish and add enough hot water to come halfway up the side of the mold. Bake in the preheated oven until firm, about 1 hour. Carefully remove the flan mold from the oven. Let cool, about 30 minutes. Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over.