Ingredients
Flan
- 150 grams caster sugar
- 6 eggs
- 1 can condensed milk, (395ml can)
- 1 can evaporated milk, (375ml can)
- 1 litre water
two ilanera moulds
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place caster sugar in a small saucepan and cook over medium heat until it is completely melted and becomes a deep amber caramel. When melting it would be ideal to swirl the pan rather than stirring so as not to get sticky caramel on the ladle.
Immediately pour the caramel between the two ilanera moulds, ensuring the base of each mould is covered in caramel. The ilanera moulds will become very hot so leave aside for the caramel to set and the moulds to cool.
Add the remaining ingredients (egg and milks) into the TM bowl and mix 20 sec / speed 4. Pour the flan mixture between the two ilanera moulds, leaving a 1cm gap from the top of the mould. Reserve the rest of the flan mixture in the fridge.
Rinse the TM bowl, replace with 1 litre of water and lock the TM lid, with the MC removed.
Proceed to place the two ilanera moulds into the Varoma bowl, cover and place on top of the TM bowl and cook 30 mins / Varoma / speed 3.
To know when the leche flan is cooked, the flan should be firm to touch. Remove the ilanera moulds from the Varoma bowl and set aside to cool slightly.
Run a thin knife around the edges of the mould to loosen the leche flan. Place a platter on top of the mould and quickly turn upside down to position. You should see the caramel pouring out from underneath the mould. Lift the ilanera moulds and set it aside (the moulds should still have caramel at the base and can be used to make the next two leche flans).
Place the cooked leche flan in the fridge to firm and serve to guests chilled.
Caramel Glazing
Flan
Tip
For a step-by-step pictures, please visit the recipe entry on my blog - //www.lalaskitchen.net/?p=569
Ilanera’s are a thin metal flan mould which I found at my local Filipino grocer, however I have been told they are found in some good Asian / Continental grocers. If you cannot find the mould, ramekins could also be used however the steaming time will differ and you’d need to elevate the ramekins to allow for steam to come through into the Varoma bowl (for example, cookie cutters).
Also the caramel glazing once melted, the sugar hardens very quickly so it would just be best to get it over and done with on the stove.
Thermomix Model
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Recipe is created forTM 31
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Comments
I have to rate this flan 10 of 10 it is excellent, if you never done caramel could be tricky, I put 1 or 2 drops of water to the sugar. And we need to remember this is condensed milk and evaporated milk, not MILK, so the texture it is going to be diferent, but for me a I love the fat i do not need to stand stirring until it is ready. I am using the proper flaneras to do my caramel only use 70 grms of sugar.
Too much eggwhites can cause the flan to have bubbles leaving it not smooth and silky to the palette. Air can be a culprit as the method incorporates lengthy mixing. Try straining the mixture too prior to steaming.
I'm not sure why this would happen as I've cooked it so many times with no problem
The caramel does go hard the minute it cools on the moulds. I do this because I don't want the egg/flan mixture to mix with the caramel and so when you cook it, only some of the carmael will melt to form the syrup.
Alternatively you can replace the 6 eggs to 6-8 egg yolks. This is a more traditional way of cooking leche flan; I shared the recipe using whole eggs so as to avoid wastage of the whites.
I just made this - I love leche flan a it is smooth and sweet and delish!
K followed this recipe to a T, but my caramel turned to toffee, even though it was a nice golden brown, and the leche custard is quite eggy with bubbles in it. It was not smooth like a leche flan should be. Any hints on how to rectify this problem?