leche flan? any one knows the recipe?

Answer 1

Flan de Leche (Milk Custard)

6 large Eggs
1 tablespoon Cinnamon
1/2 teaspoon Vanilla extract
8 ounces Evaporated milk
1/2 teaspoon Salt
CARAMEL
1 cup Sugar
2 tablespoons Water

Caramel: Mix the water and sugar in the bottom of a baking dish and heat in a 350 degree oven until brown, about 20 to 30 minutes. Custard: Beat the eggs a little bit. Add the other ingredients. Pour the mixture into pan in which the caramel has been make and put in the oven in a shallow pan containing hot water for about an hour at 350 degrees. Let it cool a little bit and remove from the pan. Serve cold.

Answer 2

This is the Filipino Version:
I have made it several times and my husband, who is Filipino, loves it!

Caramel:
1 cup sugar
1/4 cup water
Caramelize sugar in a saucepan by boiling with water and stirring continuously over medium heat until sugar is melted. Pour caramelized syrup into flan mold or custard cups tilting the mold to make sure the whole surface is covered. On a side note I just made this in a regular square pan and it still turned out good.

Custard:
12 Egg yolks
2 -13 oz cans of evaporated milk
1- 14 oz can sweetened condensed milk
1 teaspoon vanilla
In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring into carmeliined flan mold. Preheat oven 325 F. cover mold with tin foil. Put mold in a bigger tray filled with water. Bake in oven for 1 hour or until mixture is firm. cool before unmolding on platter.

Hope you enjoy

Answer 3

For dulce de leche:
1 vanilla bean, split lengthwise
1 quart whole milk
4 cups sugar
For flans:
1 large egg
8 large egg yolks

For caramel:
1/2 cup sugar
1/2 teaspoon light corn syrup
2 tablespoons water




Make dulce de leche:
Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.
Make caramel:
Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:
Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

Answer 4

DULCE DE LECHE FLAN

For dulce de leche:
1 vanilla bean, split lengthwise
1 quart whole milk
4 cups sugar
For flans:
1 large egg
8 large egg yolks

For caramel:
1/2 cup sugar
1/2 teaspoon light corn syrup
2 tablespoons water

Make dulce de leche:
Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.
Make caramel:
Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:
Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

Chef Francis Mallman shares his tips with Epicurious:
• Placing the baking pan in the oven before you add the hot water helps prevent spilling. Use a small cup with a lip to pour evenly. Be sure to add enough water to come most of the way up the sides of the ramekins; this ensures even cooking.
• Be sure to chill the flans completely before unmolding.

Answer 5

maybe this will help
http://allrecipes.com/Recipe/Almond-Leche-Flan/Detail.aspx