Desserts · Leche flan · Spanish Dish

Spanish Leche Flan

Spanish Leche Flan
Spanish Leche Flan



¾ cup sugar
1 can evaporated milk (300ml)
1 can condensed milk (300ml)
4 egg yolks
1 tsp. vanilla
1-3 tablespoon sugar, for caramel

Add a few tablespoon of sugar in a leche flan mold or metal bowl. Heat over medium-low heat until sugar is completely melted and begins to turn a golden caramel color. Swirl to coat bottom and sides of mold. Set aside to cool.

In a mixing bowl, whisk together the rest of the ingredients.

Pour the custard through a strainer into the flan mold which has been coated with the caramelized sugar.

Cover flan mold with tin foil and place in a large roasting pan filled with enough water to come at least half way up the sides of the mold.

Bake at 350° for one hour. Remove the foil cover and check for doness by giving the pan a shake. You want the custard to be firm but still have a little jiggle in the center.

If it’s not quite ready, replace the foil and bake another 30 minutes or until done.

Remove from water bath and allow to cool completely before refrigerating.

Refrigerate at least 3 hours, preferably overnight. This will make your flan firm, so it doesn’t break when unmolded. This is where some moms makes mistakes. They tend to be so excited to unmold the flan and end up with a broken flan. You need to refrigerate it once cooled to make the flan firm.

Invert onto a serving platter with a liner underneath to catch the sauce. Enjoy!

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Photo by Jose Krakatoa