How to make Leche Flan | Letcher Plan | Creme Caramel

Preheat the oven to 350°F (175°C).

In a saucepan, combine sugar and water over medium heat.

Stir until the sugar dissolves and turns golden brown, about 8-10 minutes.

Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly.

In a mixing bowl, whisk together eggs, sweetened condensed milk, evaporated milk, vanilla extract, lime zest, and salt until smooth.

Pour the milk mixture over the caramel in the baking dish.

Cover the baking dish tightly with aluminum foil.

Place the baking dish in a larger baking pan and fill the pan with hot water halfway up the sides of the dish.

Bake in the preheated oven for 50-60 minutes, or until set.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 4 hours, preferably overnight.

To serve, run a knife around the edges and invert onto a serving plate.

Drizzle any remaining caramel sauce over the flan.

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