Flan de Leche

Ingredients

• 1 cup sugar (for the caramel)
• 2 tbsp water (for the caramel)
• 3 cup whole milk (or 2 cups whole milk and 1 cup heavy cream)
• 2 lemon zest (strips)
• 0.125 tsp salt
• 1.5 cup sugar (for the custard)
• 6 large eggs
• 2 egg yolks
• 0.5 tsp pure vanilla extract

Steps

1. 1

   Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside.

2. 2

   Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir.

3. 3

   Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch carefully after it turns golden; it will quickly darken from light brown to deep amber.

4. 4

   Immediately pour the hot caramel into a 9-by-5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.

5. 5

   Preheat your oven to 325°F (163°C).

6. 6

   In a saucepan or microwaveable bowl, combine the milk, lemon zest, salt, and the remaining 1 1/2 cups sugar.

7. 7

   Heat the milk mixture over low heat or in the microwave until heated through, stirring to ensure the sugar is completely melted. Set aside.

8. 8

   In a blender, combine the 6 whole eggs, 2 egg yolks, and vanilla extract. Blend until smooth.

9. 9

   Remove the lemon zest strips from the hot milk mixture.

10. 10

    With the blender running on low, gradually pour the hot milk mixture into the eggs. Start very slowly to temper the eggs so they do not scramble from the heat. Blend just until smooth.

11. 11

    Pour the egg-milk mixture into the caramel-lined loaf pan.

12. 12

    Place a 9-by-13-inch baking dish in the lower third of the oven. Carefully place the loaf pan inside the larger baking dish.

13. 13

    Pour hot tap water into the larger baking dish until it reaches about halfway up the sides of the loaf pan to create a water bath.

14. 14

    Bake for 55 to 65 minutes, until the flan is set but still jiggly in the center.

15. 15

    Remove the loaf pan from the water bath and cool on a wire rack for 30 minutes.

16. 16

    Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften and liquify as it rests.

17. 17

    To unmold, run a thin sharp knife around the edges. Center a rimmed platter on top of the pan and, holding both, carefully flip them together. Lift off the pan and let the caramel sauce run over the top. Serve chilled in slices.

Notes

If the flan does not release from the pan, flip it back over and rest the bottom of the pan on a hot, wet kitchen towel for a few minutes to melt the caramel. Be sure to cook the caramel well past golden for the best flavor contrast.

Nutrition per serving

• dessert
• custard
• baked
• gluten-free
• vegetarian
• classic
• holiday