Ingredients
Equipment
Method
- In a dry saucepan over medium-low heat, melt the sugar until it turns golden amber. Swirl the pan gently and avoid stirring.
- Carefully pour the hot caramel into llaneras or ramekins, tilting to coat the bottoms evenly.
- In a bowl, gently whisk egg yolks, condensed milk, evaporated milk, vanilla extract, and lemon zest until just combined.
- Strain the custard mixture through a fine sieve or cheesecloth to remove bubbles and egg strands.
- Pour the strained custard into the caramel-coated molds and cover each tightly with foil.
- Place molds in a baking dish and add hot water halfway up the sides. Bake at 350°F (175°C) for 50–60 minutes until slightly jiggly in the center.
- Cool completely, then refrigerate for at least 4 hours or overnight. Unmold onto plates before serving.
Nutrition
Notes
For best results, always strain the custard and bake using a water bath. Chill overnight before unmolding for the cleanest slices. You can substitute some yolks with whole eggs for a firmer texture, but classic leche flan is best made with yolks only.