78% would make again
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
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 393
- Fat 16g
- Carbs 45g
- Fiber 0g
- Sugar 40g
- 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!
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 393
- Fat 16g
- Carbs 45g
- Fiber 0g
- Sugar 40g
- 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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