Q&A for How to Make Leche Flan

To ensure the light texture and to get it mixed clearer since egg yolk is thick.

For years I made flan as my grandmother did all her life. I just placed one single large flan mold (not individual ramekins) in a larger pot with water and simmered it on the stove top for 1 hour to 1 1/2 hours, depending of the size of the flan. The water should touch the sides of the mold only up to the middle of it or less. Cover the mold tightly with aluminum foil to avoid water getting into the flan, which could ruin the consistency.

It's optional as it adds another dimension of flavor. You can leave it out if you want to.

The benefits of flan are plenty! It's a blissful indulgence, mood uplifting, and a smile promoter. There is happiness in sharing, as well as the joy of preserving heritage recipes. It can be a conversational piece, and a home cooking art masterpiece. It can enhance your romantic life, too.

It's up to you. Some people prefer to use whole eggs. There are plenty of leche flan recipes on the internet that uses the whole egg.

You may have let the dessert cool down too much. Alternatively, you may not have cooked the sugar long enough.

Stick a knife in the middle after one hour of baking. If it comes out clean, the flan is ready; if not, bake for five to 10 minutes longer.

Leche Flan has a similar taste to custard but is smoother and has a firm texture.

The main advantage is that leche flan is a delectable dessert that will allow you to appreciate a different cultural food. A disadvantage is that the dessert is not exactly healthy.

Baking is better than steaming. It's more complicated when you make leche flan by steaming.

The consistency of your flan will be all wrong, and the recipe may not even come together properly.

Yes, this recipe is just meant to be a base for the leche flan. Many people have done other variations of this by adding in chocolate, berries, lemons, and even setting the caramel on fire! It's entirely up to you to do what you want with the recipe.

Yes. You also can steam them if you don't have an oven at home. The ingredients and procedure are still the same, otherwise.