Flan's origin can be traced to ancient Rome, when the first domesticated egg-laying chickens yielded an abundance of eggs that inspired new dishes, including an early version of flan, according to All about Flan's website. Other types of flan include coffee flan, cheese flan and English custard flan. The Glossary of Latin Cooking Terms on Food Network's website defines flan as "a custard dessert coated with caramel, similar to crème caramel." People will enjoy eating leche flan. Individuals who like trying different foods should consider making it for themselves.
Instructions
1. Crack eggs and separate the yolk from the egg whites.
2. Place egg yolks, vanilla and milk in the blender. Mix in the blender for 1 minute.
3. Press Puree button on the blender for 15 seconds and pour 1 3/4 cups of water in there.
4. Press Whip (Blend) button for 1 minute and then press Puree button for an additional 15 seconds. Leave contents in blender.
5. To create a caramelized sauce, place small frying pan onto the stove top and put the heat on medium setting.
6. Pour sugar into the frying pan. Lift frying pan to stir the sugar inside constantly for two minutes. The sugar should start turning into a golden-brown caramelized sauce.
7. Once a golden-brown caramelized sauce forms, turn stove top to low setting for one minute. Turn off the stove. Pour caramelized sugar and the contents from the blender evenly into two loaf pans.
8. Preheat the oven to 350 degrees. Pour 2 cups of water in the aluminum baking pan.
9. Place aluminum baking pan containing water in the oven. Cover two loaf pans with aluminum foil.
10. Place loaf pans in the water of the baking pan inside the oven.
11. Bake at 350 degrees for 40 minutes.
12. Open the oven and use oven gloves or mitts to take out the loaf pans and the aluminum baking pan. Dump the water from the aluminum pan in the sink. Let aluminum pan dry.
13. Serve the leche flan directly from the loaf pans with a bread knife and serving fork. It should be served warm. Refrigerate any leftovers.
Tags: loaf pans, aluminum baking, caramelized sauce, cups water, golden-brown caramelized, golden-brown caramelized sauce