Mini Leche Flan
Servings: 14 muffin cups
Ingredients
- 1 cup sugar
- 12 egg yolks
- 1 12 oz. (340g) can evaporated milk
- 1 14 oz. (400g) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon lime juice
- 1/2 tablespoon orange juice
Instructions
- Place the sugar in a saucepan and cook, swirling pan occasionally, over low heat until the sugar melts and the mixture becomes golden brown. Take care not to burn the sugar. Quickly pour the caramel into the ramekins or muffin cups and swirl it around to cover the bottom of the mold evenly. Set aside to cool slightly.
- Preheat the oven to 350 F. Bring water to a boil for a water bath.
- In a large bowl, whisk together egg yolks, evaporated milk, condensed milk, vanilla, lime juice and orange juice. Don't whisk too hard to prevent air bubbles in the mixture. Slowly strain the mixture through a cheesecloth or fine mesh sieve into the prepared ramekins or muffin cups that have been filled with caramel on the bottom. Loosely cover them with foil and place in a shallow baking pan filled with hot water to depth of one inch.
- Bake for 45-55 minutes or until the flan is firm and a toothpick inserted in the middle of custard comes out clean.
- After baking, remove flans from water bath and let cool at room temperature, then transfer to the refrigerator to cool completely. Before serving, run a knife around the flan to release it from the sides and invert onto a platter. The flan should come out easily with the caramel on top. Enjoy!