Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Caramel
Custard
Bath
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Caramel · About 7 min
- Cook 100 g sugar, 30 ml water until amber; pour into a 20 cm metal mould.
Check: Look for this result: amber; pour into a 20 cm metal mould.
Custard · About 7 min
- Heat oven to 160°C / 325°F. Gently mix and strain 8 egg yolks, 300 g sweetened condensed milk, 300 ml evaporated milk, 1 tsp vanilla extract into mould. Cover with foil.
Check: The food must be hot through at 160°C / 325°F.
Bake · About 240 min
- Set mould in a deep tray with 1500 ml hot water halfway up its sides. Bake 40–50 minutes until just set and 71°C / 160°F. Cool promptly, refrigerate 4 hours and unmould.
Check: Look for this result: just set and 71°C / 160°F.
Tips
- Mix gently to avoid bubbles in the custard.
- Judge Leche Flan by the texture and doneness signs in its steps. Your pan and heat affect how long Leche Flan takes to cook.
Substitutions
- In Leche Flan, replace evaporated milk for a lighter flan with whole milk.
Storage
- Get perishable Leche Flan into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Leche Flan within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Leche Flan to 74°C / 165°F, stirring or turning it for even heating. When Leche Flan is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Complete the cooked base of Leche Flan the day before and refrigerate promptly. Allow the full setting time. Finish Leche Flan with crisp sugar, crumbs, nuts or fresh toppings at serving time.
FAQ
What matters most when making Leche Flan?
Mix gently to avoid bubbles in the custard.
What can I substitute in Leche Flan?
In Leche Flan, replace evaporated milk for a lighter flan with whole milk.
Can I prepare Leche Flan ahead?
Complete the cooked base of Leche Flan the day before and refrigerate promptly. Allow the full setting time. Finish Leche Flan with crisp sugar, crumbs, nuts or fresh toppings at serving time.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
