Description
Leche Flan is a rich, silky custard dessert topped with golden caramel. This Filipino classic is made with simple pantry staples and is perfect for holidays, gatherings, or anytime you want a luxurious treat.
Ingredients
- 9 egg yolks
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- For the caramel:
- ¾ cup sugar
- 3 tablespoons water
Instructions
- Preheat oven to 350°F (175°C).
- To make the caramel, combine sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a deep golden color.
- Quickly pour the caramel into a flan mold or llanera, tilting to coat the bottom evenly. Set aside to harden.
- In a bowl, gently whisk egg yolks to avoid bubbles. Add evaporated milk, sweetened condensed milk, vanilla extract, and lemon juice. Mix slowly until smooth and fully combined.
- Strain the custard mixture to remove bubbles or bits of egg.
- Pour the custard into the caramel-coated mold. Cover with foil.
- Place the mold in a water bath and bake for 50–60 minutes or until the center is set but slightly jiggly.
- Remove from oven and let cool completely. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife along the edges of the flan and invert onto a serving plate. Let the caramel sauce drizzle over the custard.
Notes
- Don’t overmix to avoid bubbles in the custard.
- Strain the mixture for an extra smooth texture.
- Use a cake pan or any high-sided heatproof dish if you don’t have a flan mold.
- Add citrus zest for a refreshing twist.
- Chill overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 36g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 210mg
