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Flan de Leche Recipe – NYT Cooking X Search from Katie Button and Genevieve KoAdapted by Julia Moskin Yield servings Time hours plus chilling EmailShare on PinterestShare FacebookShare Twitter Melina Hammer for The New York Times This traditional Iberian flan is now sometimes called a la Antigua or of the Past That s because it doesn t include common World ingredients condensed evaporated milk Instead pure poetry made eggs sugar It does call modern technology blender microwave to streamline preparation edge sharp caramel against round sweetness custard what makes dish so be sure cook well past golden mdash Featured in Classic A Cool And Creamy Taste Of nbsp More Spanish Custards Puddings Egg Dessert Christmas Ingredients frac cups whole cup heavy cream strips lemon zest teaspoon salt large egg yolks vanilla extract Nutritional Information analysis per serving calories grams fat saturated trans monounsaturated gram polyunsaturated carbohydrates dietary fiber sugars protein milligrams sodium Note information shown Edamam estimate based available should not considered substitute professional nutritionist advice Powered Preparation Make Pour tablespoons water into saucepan preferably one that white light-colored inside Place over medium heat bring boil swirling pan combine Do stir Let until deep amber color occasionally caramelize evenly about minutes total Watch carefully after mixture starts turning will quickly become light brown then dark Immediately pour -inch loaf swirl coat bottom Set aside harden Heat oven degrees In microwaveable bowl pitcher remaining Over low through stirring melt using hand Blend smooth Remove hot With running gradually Go very slowly at first don just egg-milk caramel-lined by- baking lower third Carefully place tap comes halfway up sides Don worry if seems losing adjust Bake set but still jiggly center bath cool rack Refrigerate uncovered cold firm least days soften as sits To unmold run thin knife around edges Center flat-bottomed platter with rim top holding both flip plate together fall onto squelch lift off let all If come out back rest wet kitchen towel few Serve chilled slices Like this recipe Adapted quot Curate Authentic Food an American Kitchen Ko Cinco Mayo Desserts Tres Leches Cake Samantha Seneviratne About hour Reversed Impossible Chocolate Melissa Clark Ben Mims cooling Mexican Wedding Cookies Dena Kleiman Churros Mark Bittman Lime Mint Rum Tarts Yotam Ottolenghi Caramel Rice recipes Easy Shrimp Bathed Olive Oil Lemon Marcella Hazan Cucumber-Tomato Salad Seared Halloumi Croutons desired Cherry-Lemon Cream Jell-O Mold Mini Apple Tartes Tatin Claudia Fleming Berry Hand Pies Cheryl Griffith Day Eventide Fish Chowder Brush Up On Basics Our Guides Guide How Sourdough Bread By Claire Saffitz Cook Turkey Drink Wine Eric Asimov Pizza Sam Sifton Get NewsletterGet tips special offers delivered straight your inbox Opt contact us anytime See our Privacy Policy Sign UpPlease enter valid email address Follow UsGet AppAbout Us subscription service digital cookbook cooking guide alike platforms helps home cooks every level discover save organize world best while also helping them better more competent Subscribe full access Learn MoreOur CooksSee FeaturesFAQTools SavingNYTimes com foodSend FeedbackShopGift Subscription Company Terms ServicePrivacy Sorry changes didn NO YES