Cornell Cookbook #29: Leche Flan

2/14/2021 7:27 pm

Amalia Thomason, a fourth grader at Cornell, and her mother Cherie submitted this recipe. Amalia reports that her mommy makes lots of desserts and this flan recipe is really yummy. Thank you Cherie and Amalia! For more, visit the Cornell Cookbook. 

Ingredients:

1c. brown sugar

1/4c. water

8 egg yolks

12oz. can evaporated milk

7oz. (half 14oz. can) sweetened condensed milk

1/8 tsp. vanilla extract

1/2 c. sugar

Equipment:

9x13 pan for water bath

Loaf pan or six 4 oz. ramekins for flan

Instructions:

1. Preheat oven to 350F.

2. Melt brown sugar and water in a small pan on the stove.

3. Pour enough of brown sugar syrup to cover bottom of the loaf pan or eight 4 oz. ramekins.

4. Whisk together egg yolks, evaporated milk, vanilla extract, condensed milk and sugar until smooth.

5. Carefully pour flan mixture over a spoon into loaf pan or ramekins (the spoon is to distribute the flan mixture so that it sits on top of the brown sugar syrup instead of underneath it).

6. Place loaf pan or ramekins into 9x13 pan and fill the larger pan with water to approximately the level of the flan mixture in the smaller loaf pan or ramekins.

7. Bake for 50 minutes. Flan should jiggle only slightly when shaken.

8. Allow to cool at room temperature for 5-10 minutes, then transfer to refrigerator to cool completely. To serve, run a knife around the outer edges, then turn out onto a plate.