Brûlée’d Leches Flan!

Step by step

Method

1. 01

   Preheat oven to 350F (176C)

2. 02

   Make your caramel syrup: add your sugar and water in a saucepan, once sugar dissolved and starts to bubble, swirl the syrup with your handle occasionally. Once your syrup turns amber, pour it into your 9 inch cake pan swirling the cake pan till the syrup covers the entire bottom. Set aside to cool and harden.

3. 03

   Add your eggs, condensed milk and evaporate milk in a large mixing bowl and whisk till combined.

4. 04

   Whisk in the vanilla paste.

5. 05

   Place your pan with the hardened caramel into a roasting pan and fill the roasting pan with an inch of boiling water. Strain the flan batter over your hardened caramel and bake for 60-65 minutes or until the flan center sets and there’s jiggle.

6. 06

   Remove from the roasting pan and cool for 30 minutes at room temperature.

7. 07

   Run a knife along the edge of the cake pan and flip the cake pan over a plate/cutting board. The caramel syrup should be liquid and should flow along the sides of the flan.

8. 08

   Cut a slice and top with raw sugar, brulee with a torch and serve!

Originally shared on Instagram.