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Leche Flan Recipe Single slice of creamy leche flan with caramel sauce on a white dessert plate.

Leche Flan Recipe

5 from 1 vote
This ultra-smooth Leche Flan Recipe melts on the tongue with a rich caramel finish that feels like home.
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 3 hours
Total Time 4 hours 15 minutes
Servings: 10
Course: Dessert
Cuisine: Asian, Filipino
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup granulated sugar used to create the caramel base
  • ¼ cup water helps dissolve sugar evenly
  • 8 large egg yolks yolks only, at room temperature
  • 14 ounces sweetened condensed milk full-fat for best texture
  • 12 ounces evaporated milk well shaken before measuring
  • 1 tablespoons vanilla extract adds warmth and aroma

Equipment

  • 1 Kitchen scale or measuring cups Used for accurate measurement of egg yolks and dairy
  • 1 Measuring spoons Needed for precise measurement of vanilla and water
  • 1 Saucepan Light-colored pan preferred for monitoring caramel color
  • 1 Llanera or flan mold Traditional oval mold; cake pan or ramekins may be substituted
  • 1 Sieve Strains custard to remove bubbles and eggy streaks
  • 1 Deep baking pan Holds the water bath with 2–3 inches of water
  • 1 Silicone spatula Scrapes the bowl clean and mixes gently without adding air
  • 1 Large mixing bowl Used to combine yolks and milk smoothly
  • 1 Whisk Blends custard ingredients evenly
  • 1 Rimmed serving dish or plate Catches caramel sauce when unmolding the flan

Method
 

  1. Set the oven to 350°F (177°C) and prepare the flan mold so it’s ready once the caramel is finished.
  2. Combine the sugar and water in a saucepan over medium-low heat, avoiding stirring and gently swirling only if needed.
  3. Allow the mixture to bubble and shift from cloudy to golden amber as it cooks.
  4. Once amber-colored, immediately pour the caramel into the mold, tilting to coat the base evenly.
    Liquid caramel syrup coating the bottom of a round metal baking pan for leche flan.
  5. Place the mold into a deep baking pan and let the caramel firm up while preparing the custard.
  6. Whisk the egg yolks with the condensed milk in a large bowl until smooth and cohesive.
  7. Add the evaporated milk and vanilla, stirring gently and scraping the bowl to fully combine.
    Whisk lifting thick yellow custard mixture from a bowl while preparing leche flan.
  8. Strain the custard through a sieve directly into the caramel-lined mold to remove bubbles and streaks.
    Smooth egg custard being poured through a fine mesh strainer into a round baking pan.
  9. Pour room-temperature water into the baking pan until it reaches halfway up the sides of the mold, then loosely cover the top.
  10. Bake until the flan is set with a gentle jiggle and a clean toothpick test, checking doneness early.
    Hands flipping a metal pan to release a caramel-topped leche flan onto a glass plate.
  11. Remove from the oven and cool uncovered before chilling until fully firm.
  12. Loosen the edges with a spatula, invert onto a rimmed plate, and let the caramel flow over the top.
    Glossy caramel-topped leche flan served whole on a clear glass plate.

Nutrition

Serving: 110gCalories: 285kcalCarbohydrates: 32gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 195mgSodium: 115mgPotassium: 210mgSugar: 31gVitamin A: 520IUVitamin C: 1mgCalcium: 160mgIron: 0.9mg

Notes

A silky custard crowned with golden caramel, made for slow slices and shared smiles.

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