Leche Flan
Impress your friends and family with this easy to make Filipino leche flan. Sweet, creamy, and dripping in caramel, what could be better?
Tasty Team
79% would make again
Total Time
3 hr 10 min
3 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
3 hr 10 min
3 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
- ½ cup granulated sugar (100 g)
- 12 large egg yolks
- 1 can sweetened condensed milk, 14 ounce (395 G)
- 340 g evaporated milk (340 g)
- 1 teaspoon lemon extract
- 6 cups boiling water (1.4 L), for water bath
Nutrition Info
- Calories 398
- Fat 17g
- Carbs 46g
- Fiber 0g
- Sugar 41g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5–6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
- Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
- Pour the custard into the pan with the caramel. Cover the pan with foil.
- Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
- Carefully transfer to the oven and bake for 35–40 minutes, until the flan is fully set.
- Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
- When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
- Enjoy!
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