Flan de Leche is a traditional Salvadorean (from El Salvador) recipe for a classic custard flan baked on a syrup base that's cooked in a water bath, chilled in inverted to serve. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Flan de Leche.
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Flan, or crème caramel, is one of the most common dessert dishes in the Latin world. Originating in the border area of France and Spain, this simple yet elegant dessert has spread in popularity as far as the Philippines (where it's called leche flan) and Japan. I have several examples on this site, but this particular version comes from El Salvador.
Ingredients:
200g panela or Sugar
60ml Water
4 Eggs, beaten
400g tin Sweetened, condensed milk
500ml Whole milk or water
1/2 tsp Vanilla extract
100g Sugar
Method:
Pre-heat your oven to 180°C.
Combine the sugar and water in a heavy-based saucepan over medium heat and stir until the sugar has dissolved. Now bring to a boil without stirring, cooking until the sugar just starts to turn a honey brown (about 10–15 minutes). Take the pan off the heat then pour into the base of a 22cm diameter cake tin (or divide between 6 individual ramekins), swirling the containers to coat their bases with the sugar solution.
Set the cake tin or ramekins in a roasting tin large enough to hold them comfortably.
In a large bowl beat together the eggs, condensed milk, whole milk, vanilla extract and 100g sugar until the mixture is smooth. Pour this into your prepared cake tin or ramekins.
Now pour enough water into the roasting tin so it comes about 2/3 of the way up the sides of your containers.
Transfer to the centre of your pre-heated oven and bake for between 45 minutes and 1 hour, until a knife inserted into the centre of the custard comes out clean.
Remove the baked custards from their water bath and allow to cool. Once cold, transfer to your refrigerator and allow to cool thoroughly.
When ready to serve, run a knife around the edges of the custard, invert over a serving dish and serve.
To convert this flan de leche into the coffee flavoured version, Flan de Café add 3 to 4 teaspoons of instant coffee granules to the milk-egg mixture.
