2 – 8″ round pans
- 8 large whole eggs
- 2 (14 oz.) cans condensed milk
- 2 (15 oz.) cans evaporated milk
- 2 tsp lime zest or 1 tsp lemon extract (more or less)
- 1/4 to 1/2 cup granulated sugar (optional)
- few drops of egg yellow food color (optional)
- 1/4 cup granulated sugar for each pan
- 1 to 1 1/2 tbsp water for each pan
- Prepare the steamer, put some water and let simmer over medium low heat.
- On each pan add sugar and water. Tilt the pan to spread the sugar evenly. Over medium low heat, heat the pan to caramelize the sugar, do not mix, just tilt the pan for even browning. Set aside.
- Using your blender, pour the evaporated milk, eggs (the yolks and the whites), condensed milk and the extract. Pulse 3 to 4 times or until well combined. Taste. Add sugar as needed and food color.
- Divide the flan mixture evenly into the pans. Cover with foil.
- Steam for 35 to 40 minutes. Remove from steamer and cool completely.
- Chill and serve.
- Low heat is the key to have a smooth flan.
- It’s up to you how long you will caramelize the sugar, the longer the bitter and darker it will become.
- Big bowl and a whisk is perfectly fine.
- 3 pulses are enough to combine the mixture, our aim is to have minimal bubbles to the mixture.
- I am using a gas range, I always use the smallest burner for this and set the to medium low, to keep the water simmering, that’s why mine takes 35 to 40 minutes before the flan is ready.
- Check the flan at 35 minute mark, you are looking for a jiggly center but not fully set flan. If the flan is too jiggly, steam for 5 more minutes and check again.
- Do not leave your leche flan in the steamer once its cooked. The residual heat from the steamer will still cook the flan and will result to an overcooked flan when it cooled completely.