Baked Leche Flan

by

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:

  1. 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.
  1. 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:

  1. 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.
  1. 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.
  1. 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:

  1. 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.
  1. Enjoy:
  • Slice and serve chilled. Enjoy your creamy, delicious Baked Leche Flan!

Feel free to adjust the sweetness and flavors to your liking. Enjoy making and indulging in this delightful dessert!

Leave a Comment