Leche Flan
Silky Filipino custard with a bitter-sweet caramel top, baked in a water bath until set. A beloved dessert with creamy egg custard and crispy caramelized sugar crust.
- Total time
- 50 min
- Servings
- 6
- Calories
- 385
- Protein
- 8g
Ingredients
- ¾ cup sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 8 large egg yolks
- 1 tsp vanilla extract
- ⅛ tsp salt
- 2 cups water
Instructions
- 1
Preheat oven to 350°F. Place a 9-inch round baking dish or flan mold on a baking sheet.
- 2
In a small saucepan over medium heat, melt 0.75 cup sugar without stirring until amber brown, ~6 minutes.
- 3
Pour caramel into the baking dish, tilting quickly to coat the bottom evenly. Set aside to cool slightly.
- 4
In a blender, combine condensed milk, evaporated milk, egg yolks, vanilla, and salt. Blend until smooth, ~30 seconds.
- 5
Pour custard mixture over the caramel in the baking dish.
- 6
Fill the baking sheet with hot water until it reaches halfway up the sides of the baking dish (water bath).
- 7
Bake until the custard is set around the edges but the center jiggles slightly, ~25 minutes.
- 8
Remove from water bath and cool completely on a wire rack, ~15 minutes.
- 9
Cover and refrigerate at least 4 hours or overnight until chilled and fully set.
- 10
To unmold, run a thin knife around the edges, place a plate on top, and invert. The caramel will drip down as sauce.
- 11
Serve chilled with the caramel sauce spooned over top.
Tools you’ll need
- 9-inch round baking dish or flan mold
- baking sheet
- small saucepan
- blender
- wire cooling rack
- thin knife
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