Tips to Making Bubble-Free, Velvety-Smooth Leche Flan
Say goodbye to lumpy leche flan!
Leche flan is a popular Pinoy dessert that has thick custard covered in a runny caramel sauce. If super smooth and bubble-free leche flan is your jam, give these tips a go!
Gently stir the milks together. Pour the evaporated milk into the condensed milk and slowly stir with a spatula until they are fully incorporated.
Do not crack and separate your eggs until just before you mix them in. When egg yolks are left to stand on the counter for more than a few minutes, they tend to dry out and form lumps.
Pass the custard mixture through a sieve. Remember to pour slowly to avoid violent splashes that could form bubbles in your custard.
Bake it in a water bath. Cover your flans with foil and place them in a shallow roasting pan. Pour water into the pan until it comes up halfway on the tins, then bake for 45 minutes or until the flan is firm. This cooking method, aside from the more common steaming method, yields thick, smooth, and rich leche flan all the time.