Air-Fried Leche Flan: A Quick, Easy Treat?

Air fryers have become increasingly popular in recent years, and for good reason—they provide a healthier and more convenient way to cook our favorite dishes. But did you know that you can also use an air fryer to make delectable desserts? One such dessert is leche flan, a traditional Spanish custard made with eggs, milk, sugar, and a hint of vanilla. In this article, we will explore the steps and tricks to making a delicious leche flan in an air fryer, a delightful twist on a classic dessert.

Air fryer temperature and timing

Air fryers have become increasingly popular in recent years, as they provide a healthier way to cook your favourite foods. While most people use air fryers for savoury dishes, you can also make delectable desserts in them, such as leche flan.

Leche flan is a traditional Spanish custard dessert made with eggs, milk, sugar, and a hint of vanilla. The air fryer gives the flan a creamier texture than traditional recipes.

To make leche flan in an air fryer, you will need the following ingredients:

• 6 egg yolks
• 1 can of condensed milk
• 1 cup of evaporated milk
• 2 tablespoons of granulated sugar for caramelizing

In addition to the ingredients, you will also need the following equipment:

• A mixing bowl
• A whisk
• Heat-resistant ramekins or moulds for cooking the flan
• A strainer to remove any lumps from the mixture
• Aluminium foil to cover the ramekins

Preheat your air fryer:

Preheat your air fryer to 300°F (150°C) for a few minutes. This preheating step ensures that the air fryer is at the optimal temperature when you place the leche flan inside.

Prepare the caramel:

• Create a caramel by gently melting 2/3 cup of sugar and 1/4 cup of water in a saucepan over medium-low heat.
• Continue heating until the sugar has caramelized and reached your desired colour.
• Immediately turn off the heat and pour the caramelized sugar into a ramekin or small oval baking pan.
• Allow the caramel to cool and set.

Make the flan mixture:

• In a separate bowl, break and whisk the egg yolks, stirring in one direction using a spatula.
• Gradually add condensed milk, evaporated milk, and vanilla, continuing to stir in one direction until all the ingredients are well blended.
• Do not over-stir the mixture.
• Pour the egg mixture through a fine-mesh strainer or sieve into the mould. This step helps remove any lumps or air bubbles that may affect the texture of the flan.

Cook the flan:

• Place each ramekin or mould containing the caramel and flan mixture into the air fryer basket.
• Cover the ramekins with aluminium foil to prevent water droplets from forming on the surface of the flan during cooking.
• Cook the leche flan in the air fryer for approximately 25-30 minutes. Keep an eye on the flans and use a toothpick or knife to test if they are done.
• Insert a toothpick or knife into the centre of the flan, and if it comes out clean, the flan is ready. If not, continue cooking for a few more minutes and check again.
• Once the leche flan is cooked, carefully remove the ramekins from the air fryer using oven mitts or tongs, as they will be extremely hot.
• Allow the flan to cool in the fridge for at least 10 minutes before serving.

Ingredients and equipment

To make leche flan in an air fryer, you will need the following ingredients:

• 6 egg yolks
• 1 can of condensed milk
• 1 cup of evaporated milk
• 2 tablespoons of granulated sugar for caramelizing
• 1 teaspoon of cornstarch (optional, for a thicker, extra-creamy flan)
• A hint of vanilla or key lime juice (optional)

In addition to the ingredients, you will also need the following equipment:

• An air fryer
• A small cake pan or springform pan that is specifically designed for use with an air fryer
• A mixing bowl
• A whisk
• Heat-resistant ramekins or molds for cooking the flan
• A fine-mesh strainer or sieve to remove any lumps from the mixture
• Aluminum foil to cover the ramekins
• A saucepan for preparing the caramel
• A toothpick or knife to test if the flan is done
• Oven mitts or tongs to handle the hot ramekins

Mixture preparation

Preparing the leche flan mixture is a simple process, but it requires attention to detail to ensure a smooth and creamy flan. Here is a step-by-step guide to preparing the mixture:

Firstly, gather your ingredients: you will need eggs, milk, sugar, and water. For a richer flavour, you can add condensed milk, evaporated milk, key lime juice, and vanilla. If you want a truly indulgent flan, you can even add a teaspoon of cornstarch to the mix, which will give it an even smoother and thicker texture.

Next, separate your egg yolks, removing as much of the egg whites as possible. It is important to only use the yolks, as this will give the flan its signature colour and texture. In a bowl, stir the yolks gently in one direction using a spatula or spoon. Be careful not to over-stir, as this can create unwanted air bubbles in the mixture.

Gradually add your milk(s) and other flavourings, continuing to stir in the same direction until all the ingredients are well blended. Now, add your sugar. The exact amount of sugar is up to your personal preference, but a couple of tablespoons are usually enough for caramelizing.

Once your mixture is prepared, it is important to strain it to remove any lumps or air bubbles that may have formed during mixing. This step is crucial, as it ensures your leche flan has a silky-smooth consistency. Use a fine-mesh strainer or cheesecloth, and gently tap the bowl to eliminate any remaining air bubbles.

Now your mixture is ready to be poured into your chosen ramekins or moulds. Remember to always use heat-resistant containers, and cover them with aluminium foil before placing them in the air fryer to prevent water droplets from forming on the surface of the flan.

Cooking and cooling

Cooking leche flan in an air fryer is a delightful twist on a classic dessert. The air fryer provides a quick and convenient way to achieve a perfectly cooked and creamy flan without the need for a traditional oven. The flan will have a creamier texture with a smooth and dense consistency.

To cook leche flan in an air fryer, you will need the following ingredients: 6 egg yolks, 1 can of condensed milk, 1 cup of evaporated milk, and 2 tablespoons of granulated sugar for caramelizing. You will also need the following equipment: a mixing bowl, a whisk, heat-resistant ramekins or molds for cooking the flan, and a strainer to remove any lumps from the mixture.

• Preheat your air fryer to 300°F (150°C) for a few minutes.
• Place each ramekin or mold containing the caramel and flan mixture into the air fryer basket.
• Cover the ramekins with aluminum foil to prevent water droplets from forming on the surface of the flan during the cooking process.
• Cook the leche flan in the air fryer for approximately 25-30 minutes. Keep an eye on the flans and use a toothpick or knife to test if they are done. Insert a toothpick or knife into the center of the flan, and if it comes out clean, the flan is ready. If not, continue cooking for a few more minutes and check again.
• Once the leche flan is cooked, carefully remove the ramekins from the air fryer using oven mitts or tongs, as they will be extremely hot.
• Allow the leche flan to cool in the refrigerator for a few hours before serving.

It is important to strain the mixture before pouring it into the mold to achieve a smooth consistency and remove any lumps or air bubbles that may affect the texture. This can be done by using a fine-mesh strainer or cheesecloth.

You can also make multiple batches in one go by doubling or tripling your recipe, depending on your air fryer's capacity. However, it is important to evenly space out each portion so that they all receive equal amounts of heat during the cooking process.

Serving and storing

When serving leche flan, it is recommended to bring the flan still in its baking mold to the location. Keep it chilled in the fridge until you are ready to serve. Then, invert the flan onto your serving dish. This way, you avoid the flan sliding around and breaking during transportation.

Leche flan is best enjoyed within 48 hours of cooking, but it should be consumed within three to four days to avoid spoilage. It is not recommended to freeze flan as it does not keep well in the freezer.

To store leftover flan, cover any exposed areas with plastic wrap, getting as close to the surface as possible to prevent exposing it to airborne bacteria. Then, place the flan in the refrigerator.

If you have scraps of flan left over, you can either eat them or blend them to make a flan cream or pudding. This mixture freezes well, so you can store it for later use.

Frequently asked questions