Leche Flan [0000874]

Ingredients:

6 large eggs
1 can (14 ounces) gluten-free condensed milk
1 can (12 ounces) gluten-free evaporated milk
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup water
Cooking oil (for caramelizing the sugar)
Fresh fruits or mint leaves for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C). Prepare a baking pan or individual ramekins for the flan by greasing them lightly with cooking oil.

In a saucepan over low heat, combine the granulated sugar and water to make the caramel syrup. Stir continuously until the sugar dissolves and turns into a golden-brown caramel. Be careful not to burn it.

Pour the caramel into the prepared baking pan or ramekins. Tilt the pan or ramekins to ensure an even coating of caramel on the bottom. Let it cool and harden.

In a bowl, crack the eggs and whisk them until well combined.

Add the gluten-free condensed milk and gluten-free evaporated milk to the eggs. Mix thoroughly.

Stir in the pure vanilla extract.

Carefully pour the egg and milk mixture over the caramel in the baking pan or ramekins.

Cover the baking pan or ramekins with aluminum foil.

Place the covered pan or ramekins in a larger baking dish filled with hot water, creating a water bath.

Bake in the preheated oven for about 45-60 minutes, or until the flan is set. To check for doneness, insert a toothpick; it should come out clean when the flan is cooked.

Remove the flan from the oven and let it cool to room temperature.

Once cooled, refrigerate the flan for at least 2 hours or overnight to allow it to fully set.

To serve, run a knife around the edge of the flan to loosen it. Invert the flan onto a serving plate, allowing the caramel to flow over the top.

Garnish your gluten-free Filipino Leche Flan with fresh fruits or mint leaves if desired.

Enjoy this creamy and decadent gluten-free Filipino Leche Flan as a delightful dessert or sweet treat!