Baked Leche Flan

BAKED LECHE FLAN RECIPE

Leche Flan is a rich and creamy Filipino custard dessert topped with a caramel sauce. This baked version is easy to make and results in a smooth, velvety texture that’s perfect for any occasion.

Ingredients

• For the Caramel:
• 1 cup granulated sugar
• 1/4 cup water
• For the Flan:
• 10 egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (optional, for extra sweetness)

Instructions

Preparing the Caramel:

1. Preheat Oven:

• Preheat your oven to 350°F (175°C).

1. Make the Caramel:

• In a small saucepan, combine the sugar and water. Heat over medium-high heat until the sugar dissolves and the mixture turns into a deep amber caramel. Do not stir; swirl the pan gently to mix.
• Quickly pour the caramel into the bottom of a baking dish or flan mold (llanera), tilting to evenly coat the bottom. Set aside to cool and harden.

Preparing the Flan:

3. Mix the Custard:

• In a large mixing bowl, gently whisk the egg yolks until smooth.
• Add the sweetened condensed milk, evaporated milk, vanilla extract, and sugar (if using). Mix until well combined. Avoid creating too many bubbles.

3. Strain the Mixture:

• Pour the custard mixture through a fine sieve into the caramel-coated mold. This helps to ensure a smooth texture by removing any lumps or unincorporated egg pieces.

Baking the Flan:

5. Prepare a Water Bath:

• Place the filled mold into a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the mold. This water bath (bain-marie) will help the flan cook evenly and prevent cracking.

5. Bake:

• Carefully transfer to the preheated oven and bake for about 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean. The center should be slightly jiggly but not liquid.

5. Cool:

• Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.

Serving:

8. Unmold:

• Run a thin knife around the edges of the flan to loosen it. Place a serving plate on top of the mold and quickly invert to release the flan onto the plate, allowing the caramel to drizzle over the top.

8. Enjoy:

• Slice and serve chilled. Enjoy your creamy, delicious Baked Leche Flan!