Description
A silky and creamy Filipino leche flan topped with a rich amber caramel sauce, perfect for celebrations or make-ahead desserts.
Ingredients
1/2 cup granulated sugar
1/4 cup water
8 egg yolks
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 tablespoon vanilla extract or vanilla paste
Instructions
- Preheat the oven to 350°F (177°C). Prepare a flan mold and a larger pan for a water bath.
- In a saucepan, combine sugar and water. Cook over medium-low heat without stirring, gently swirling the pan until the mixture turns light amber. Pour the caramel into the mold and tilt to coat the bottom evenly. Let it set.
- In a bowl, whisk the egg yolks with the sweetened condensed milk until smooth. Stir in the evaporated milk and vanilla until fully combined.
- Strain the custard through a sieve directly into the caramel-lined mold for a smooth texture.
- Place the mold into a larger baking pan and pour room-temperature water around it to create a water bath. Loosely cover the mold with foil or a lid.
- Bake for 40 to 60 minutes, checking from 30 minutes. The flan is done when the top is set with a slight jiggle and a toothpick comes out clean.
- Cool uncovered for 30 to 45 minutes, then cover and chill for at least 3 hours until fully set.
- To serve, run a spatula around the edges, invert onto a plate, and gently tap until the flan releases and the caramel flows over the top.
Notes
Straining the custard ensures a silky, smooth texture.
A water bath is essential to prevent cracks and maintain creaminess.
Store covered in the refrigerator for up to 3 days.
Keep in the mold until ready to serve for best presentation.
Add citrus zest or coconut milk for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 262 kcal
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 220 mg
