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    Home » Desserts

    Creamy Leche Flan

    Published: Mar 17, 2022 by Nora Rey · This post may contain affiliate links · 3 Comments

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    A popular Filipino dessert, this Creamy Leche Flan is an egg-based custard with caramel sauce. It is so simple to make with just a few ingredients.

    The simplicity of eggs, milk, and sugar make a delicious dessert that is also great in Halo-Halo (Iced Shaved Dessert).

    A slice of flan with caramel sauce on a plate.
    Jump to:
    • Ingredients you'll need
    • How to make this recipe
    • Frequently asked questions
    • More about leche flan
    • Watch how I make it here
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Leche Flan

    Notes and substitutions

    • Condensed milk: Substitute with equal parts heavy cream and milk, or use half-and-half. Add about ½ cup of granulated sugar to replace its sweetness. A 14-ounce can yields a little less than 1¼ cups.
    • Evaporated milk: Substitute with equal parts heavy cream and milk, or use half-and-half. A 12-ounce can is about 1½ cups.

    How to make this recipe

    Prep and organize

    • Prepare the molds. Leche Flan is often made in an oval-shaped aluminum mold or llanera. I used two 6-inch round cake pans. For individual portions, use ramekins or a muffin pan.
    • Prepare the water bath. You'll need a large pan with high sides, such as a roasting pan. It should be large enough to fit the molds.
    • Preheat the oven to 350° F (177° C).

    (1)Caramelize ¾ cup granulated sugar in a saucepan over medium heat. Swirl the pan to caramelize evenly. Don't touch or taste the caramel — it is extremely hot!

    (2)When the color turns dark amber, remove it from the heat immediately. The deep caramel flavor will beautifully contrast with the sweetness of the custard.

    Caramelizing the sugar while swirling the saucepan. Dark amber-colored caramel in the tilted saucepan.

    (3)Divide the caramel between 2 (6-inch) round pans or another mold. Tilt to coat the bottom evenly. It will solidify as it cools.

    PRO TIP: Make a "wet" caramel by adding ½ cup of water to moisten the sugar. The process will take longer, but the sugar will less likely clump and burn.

    Pouring the caramel into the mold.

    (4)Separate the whites from the yolks of 6 eggs. Save the egg whites for other use. (5)In a large bowl, combine 6 egg yolks and 2 whole eggs. Whisk them together.

    PRO TIP: When eggs are cold, they separate more easily.

    Separating egg whites from yolks. A combination of egg yolks and whole eggs in a measuring cup.

    (6)Add 1 can evaporated milk, 1 can condensed milk, and 1 teaspoon vanilla extract. Whisk until incorporated.

    Whisking the custard mixture in the measuring cup while vanilla extract is being added.

    (7)Pour the mixture into the molds. Strain through a fine-mesh sieve for the smoothest Leche Flan.

    Straining the custard through a fine-mesh sieve into the pan with caramel layer on the bottom.

    (8)Set a water bath by placing the custard-filled molds inside a large baking pan. Add boiling water until halfway up the side of the molds. Covering them isn't necessary unless you are steaming them on the stovetop.

    PRO TIP: Water can ruin the texture of the flan. To prevent splashing into the custard, pour the water slowly. If possible, add the water after placing the pan in the oven.

    Pouring hot water in the large pan with two custard-filled molds.

    (9)Bake the custard for about 45 minutes until just set. When you gently shake the pan, it should slightly jiggle in the center. 

    A toothpick or a knife inserted in the center should come out clean. Baking times will vary depending on the size of the molds.

    PRO TIP: You can also steam them over simmering water (not boiling) for about 30 minutes. Cover the molds with aluminum foil, as trapped steam can easily get into the flan.

    Baked Leche Flan in the mold inside a large baking pan.

    Leche Flan needs to cool in the pan before refrigerating. It will take about 30 minutes until no longer warm to the touch. Cover it with plastic wrap and refrigerate a few hours before serving.

    Inverted Leche flan on a plate.

    Release the Leche Flan from the pan by running a thin knife along the edge. Quickly invert onto a serving plate.

    Leche flan with caramel sauce on a plate.

    Frequently asked questions

    What makes a good Leche Flan?

    A custard dessert, like Leche Flan, has a delicate nature. It should be smooth, creamy, and not too sweet. Using a water bath or bain-marie prevents overcooking that alters the texture. Steaming them over simmering water is also an option.

    Can I freeze Leche Flan?

    You can, if you have to. Freezing will extend their shelf life but may slightly change their texture. Wrap them well to prevent odors or a drastic change in their texture. You can thaw in the fridge for a few hours or at room temperature for about an hour.

    How do I stop my Leche Flan from bubbling?

    If you want a smooth Leche Flan without bubbles, bake it in a water bath or steam over simmering water. Overmixing and overcooking can also cause bubbles to form. Stop mixing as soon as they are incorporated.

    What happens when you overcook Leche Flan?

    Overcooking will change the texture of Leche Flan. It will become rubbery and eggy. Bubbles will also form, especially around the edges. The best time to remove it from the oven or steamer is when its center is set, but still a bit jiggly.

    More about leche flan

    Here are more frequently asked questions about Leche Flan, including extra tips, troubleshooting, and other information.

    Watch how I make it here

    Other dessert recipes you may like

    • red velvet cupcakes
      Red Velvet Cupcakes
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      Classic Banana Bread
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      Salted Caramel Pretzel Brownies From Brownie Mix
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    📖 Recipe

    a slice of creamy leche flan served on a plate

    Creamy Leche Flan

    A popular Filipino dessert with an egg-based custard and caramel sauce.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino, Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8 servings
    Calories: 352kcal
    Author: Nora Rey
    Cost: $6-$8

    Equipment

    • 2 (6-inch) round pans or llanera (or individual ramekins or a muffin tin)
    • A roasting pan or a steamer

    Ingredients

    • 6 egg yolks
    • 2 whole eggs
    • 1 (12-ounce) can evaporated milk (see note)
    • 1 (14-ounce) can condensed milk (see note)
    • 1 teaspoon vanilla extract
    • ¾ cup granulated sugar sub:brown sugar
    US Customary - Metric

    Instructions

    • Preheat the oven to 350° F (177° C) or prepare your steamer.
    • Caramelize sugar in a saucepan over medium heat. Swirl to caramelize evenly. When the color turns dark amber, remove it from the heat immediately.
    • Divide the caramel between the molds. Tilt to coat the bottom evenly. It will solidify as it cools.
    • In a large bowl, combine egg yolks and whole eggs. Whisk them together.
    • Add evaporated milk, condensed milk, and vanilla extract. Whisk until incorporated.
    • Strain the custard into the molds.
    • Set a water bath by placing the custard-filled molds inside a large baking pan. Carefully add boiling water until halfway up the side of the molds.
    • Bake the custard for about 45 minutes, until just set. When you gently shake the pan, it should slightly jiggle in the center. A toothpick or a knife inserted in the center should come out clean.
    • You can also steam them over simmering water (not boiling) for about 30 minutes. Cover the molds with aluminum foil, as trapped steam can easily get into the leche flan.
    • Let them cool in the pan before refrigerating. It will take about 30 minutes until no longer warm to the touch.
    • Cover with plastic wrap and refrigerate a few hours before serving.

    Video

    Notes

    • Condensed milk: Substitute with equal parts heavy cream and milk, or use half-and-half. Add about ½ cup of granulated sugar to replace its sweetness. A 14-ounce can yields a little less than 1¼ cups.
    • Evaporated milk: Substitute with equal parts heavy cream and milk, or use half-and-half. A 12-ounce can is about 1½ cups.
     

    Nutrition

    Calories: 352kcalCarbohydrates: 51gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 217mgSodium: 132mgPotassium: 349mgSugar: 50gVitamin A: 492IUVitamin C: 2mgCalcium: 280mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. Chris

      November 16, 2022 at 10:18 pm

      5 stars
      This looks amazing!! I’d like to make it but I don’t have llaneras.

      Reply
      • Nora Rey

        January 05, 2023 at 12:44 am

        Thanks, Chris. You can use also cake pans or another oven-safe dish. =)

        Reply
    2. Jomelyn

      February 12, 2022 at 7:56 pm

      5 stars
      This leche flan recipe is one of the best! Hands up 🙌

      Reply

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