Bear shaped leche flan

Updated at: Thu, 17 Aug 2023 05:04:57 GMT

Step 1

In a bowl, combine the granulated sugar and water. Stir until just combined.

Step 2

Microwave for 4 mins, if it turns golden brown you’re good to go. If not, that just means it needs more time.

Step 3

Once golden, pour the caramel into 4 small ramekins. Evenly coat the bottom of each one. Work fast.

Step 4

Set aside. Let it cool down completely before using.

Step 5

Tip: The sugar will continue to darken as it sits in the bowl because of the heat, if you let it sit for too long it’ll become bitter. Work fast, and be careful.

Step 6

Preheat your oven to 325F

Step 7

Separate 5 eggs. Store the egg whites in an air tight container and save them for other recipes.

Step 8

In a bowl, combine the egg yolks with the condensed milk. Use a spatula or a whisk to break up the yolks, then mix slowly until combined.

Step 9

Add the evaporated milk, vanilla, salt and lemon juice. Whisk until well combined.

Step 10

Note: the key to a smooth flan is mixing slowly and straining. Be patient, this is how you prevent air bubbles.

Step 11

Strain the mixture 3 times. This will get rid of any unmixed egg bits.

Step 12

Strain the mixture one last time into the 4 remakins.

Step 13

Fill a baking dish with boiling water. About half way.

Step 14

Place the remakings inside and cover with parchment paper. You can can also use foil.

Step 15

Bake at 325F for 45 mins.

Step 16

Take them out of the water bath and let them cool down to room temperature before refrigerating for 6 hours. Or overnight.

Step 17

Carefully run a knife against the sides.

Step 18

Flip the flan onto a plate.

Step 19

In 2 separate bowls melt the milk chocolate and white chocolate. 30 second intervals, stirring in between.

Step 20

Place the chocolates into 2 piping bags. Cut the tips off.

Step 21

Pipe the ears, eyes and mouth onto a piece of parchment paper.

Step 22

Once the chocolate has set, transfer it to the flan.

Step 23

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