Spanish Flan / Leche Flan

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a dairy-free option while maintaining creaminess.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly while brown sugar adds a richer flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean offers a natural flavor, while imitation is more affordable.

Start by making the caramel sauce: In a large nonstick baking pan, add 1 cup sugar and let it boil until it turns brown, being careful not to let it get too dark to avoid bitterness.

While the caramel is cooking, crack 6 small eggs into a blender.

Add 1 can of sweetened condensed milk and 1 can of evaporated milk to the blender.

Add 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon to the blender.

Blend the mixture for about 1 minute until smooth.

Check the caramel sauce; it should be a nice brown color. If it's too light, let it cook a bit longer, but don't let it turn dark.

Once the caramel is ready, pour it into the bottom of the baking pan.

Add water to the baking dish, filling it to about half the height of the bowl to prevent overflow during baking.

Pour the blended mixture over the caramel in the baking pan.

Preheat the oven to 350°F and bake for about 1 hour.

To check if the flan is done, insert a toothpick; it should come out clean from both sides.

After baking, let the flan cool, then refrigerate for about 10 hours.

To plate the flan, run a knife around the edge of the pan to separate it from the flan before inverting it onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens