Download Article
Download Article
Leche flan is a delicious egg-based dessert popular in the Philippines, where it is served on celebratory occasions. It's a perfect pairing of sweet, rich caramel and creamy custard. Leche flan has just four ingredients, and it is traditionally served with whipped cream or honey. You may serve it in a ramekin or tip it onto a plate for a more elegant presentation. Below, we'll walk you through a super easy recipe so you can treat yourself to this delicious dessert!
Ingredients
- 1/3 cup / 75g sugar
- 7 eggs
- 400g /14.1 oz condensed milk
- 380g /13.4 oz evaporated milk
Steps
-
Prepare your baking dish or ramekins. Leche flan can be made in a nine-inch (23 cm) baking dish or individual ramekins. Choose a ceramic baking dish or ramekins to make it easier to invert the flan onto a plate. Use cooking spray or a little butter to grease the inside of the dish or ramekins. [1] X Research source
-
Melt the sugar to make caramel . Place a heavy saucepan over medium heat. Pour in the sugar and allow it to slowly caramelize. This will take about 10 to 15 minutes. Stir it frequently and do not leave unattended, since the sugar can get very hot and burn quickly.- Remove the sugar from heat when it has liquefied and turned golden brown. If you continue to cook it past this stage, the caramel may burn.
- Do not let it stand too long before pouring, or it will begin to harden.
- This is called the dry way of making caramel, because you will not mix sugar with water.
Advertisement -
Pour the caramel into the baking dish or ramekins. Pour carefully, since the hot caramel could burn your skin. Tilt the dish you are using to coat the bottom evenly with caramel. After pouring, let the caramel stand for 10 minutes or more before you add the flan mixture.
-
Beat the flan mixture. Stir together the condensed milk and the evaporated milk in a mixing bowl until they're thoroughly combined. Beat the eggs into the mixture, one at a time. The finished mixture should be light, fluffy and creamy.
- Be sure the eggs and milk are completely mixed.
- For added flavor, pour in a teaspoon of vanilla or lemon essence. [2] X Research source
-
Pour the mixture into the baking dish or ramekins. Be sure that ten minutes have elapsed since you added the caramel. Then pour the flan mixture into dish so that it rises up the sides.
Advertisement
-
Preheat the oven to 350 °F (177 °C).
-
Make a bain marie. A bain marie is a water bath that helps the flan cook evenly and prevents it from cracking by creating a humid environment in the oven. To make one, pour hot water into a large, wide pan into which you can fit the baking dish or ramekins. Set the baking dish or ramekins into the water bath.
- Make sure the water isn't so deep that it rises up the sides of the baking dish or ramekins. You don't want water to get into your flan.
- A roasting pan makes a good bain marie pan.
-
Bake the leche flan. Lower the bain marie carefully into the oven and place it on the rack. Bake for one hour. The flan is ready when the custard (your milk and egg mixture) has set. Test it by jiggling the pan; if it seems set in the middle, it's ready. If it looks watery there, give it more time. [3] X Research source
- Check on the flan every 15 minutes or so to make sure the water in the bain marie doesn't start to boil. This could cause the flan to overcook. If it begins to simmer or boil, add cold water to cool it down.
- After the flan is ready, allow it to cool on the counter for about 10 minutes.
Advertisement
-
Refrigerate the flan. Place the cooled flan in the refrigerator so it will firm up. Keep it there until the flan is cold. This will make it much easier to unmold the flan.
-
Unmold the flan. Run a knife around edges of the flan. Wet the knife first with warm water so it won't drag against the custard. Place a large, rimmed serving platter on top of the flan pan. Holding both the platter and the flan pan, carefully invert the flan onto the platter.
-
Serve the flan. Cut it into wedges or spoon it onto dessert plates. Spoon extra caramel sauce from the baking dish over each serving. Serve with whipped cream and honey, if desired.
Advertisement
Community Q&A
Search
-
QuestionWhy do I need to beat the eggs one by one?Community AnswerTo ensure the light texture and to get it mixed clearer since egg yolk is thick.
-
QuestionDo I have to use an oven?Community AnswerFor years I made flan as my grandmother did all her life. I just placed one single large flan mold (not individual ramekins) in a larger pot with water and simmered it on the stove top for 1 hour to 1 1/2 hours, depending of the size of the flan. The water should touch the sides of the mold only up to the middle of it or less. Cover the mold tightly with aluminum foil to avoid water getting into the flan, which could ruin the consistency.
-
QuestionWhy do you need to add lemon essence?Community AnswerIt's optional as it adds another dimension of flavor. You can leave it out if you want to.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Tips
- Instead of baking the flan, you can steam it. After pouring the flan mixture over the caramel, cover the baking dish or ramekins tightly with aluminum foil. Let the flan steam for 20 minutes, then refrigerate it to help it set.Thanks
- When the sugar has melted, quickly pour it into the ramekins before it sets.Thanks
- Use room temperature ingredients. The condensed milk is easier to stir when not cold. The dish will cook faster and more evenly if the batter is at room temperature.Thanks
Tips from our Readers
The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
- Use a wooden spoon to prevent bubbles from forming. Stir gently and sift the mixture a couple of times to get rid of any lumps from the egg whites to make an even smoother mixture.
- Don't put the flan in the fridge until after it's cool; otherwise, it will mess up both your fridge and the flan.
- Use a toothpick to test if the flan is cooked or not.
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
Warnings
- When the sugar is melted, it will be extremely hot.Thanks
Advertisement
Things You'll Need
- Saucepan, heavy-based
- Wooden spoon or other mixing implement
- Egg whisk
- A medium sized bowl
- Ramekins or casserole dish
- Large pan to hold water
- Unmolding device such as a knife
Expert Interview
Thanks for reading our article! If you’d like to learn more about making leche flan, check out our in-depth interview with Maria Short .
References
About This Article
Article Summary
X
To make leche flan, start by making caramel by melting sugar in a pan. Then, pour the caramel into a small, round baking dish. In a separate bowl, mix condensed milk, evaporated milk, and eggs. Once the mixture is light and fluffy, pour it into the baking dish over the caramel. Then, bake the leche flan for 1 hour at 350 degrees Fahrenheit. Finally, chill the flan in the fridge before serving. If you want to learn how to easily remove the flan from its mold, keep reading the article!
Did this summary help you?
Thanks to all authors for creating a page that has been read 970,359 times.
Reader Success Stories
- "The article informed me that you can cook flan in a bain marie in the oven or "double boiler" style on top of the stove too! I like having multiple options! Thank you!" ..." more
Advertisement
"The article informed me that you can cook flan in a bain marie in the oven or "double boiler" style on top of the stove too! I like having multiple options! Thank you!"
..."
more
"Nice and easy. I always thought flan was difficult to make. I just made meringue, and didn't know what to do with all the yolks. Now I do!"
..."
more
"It's really easy and simple to understand how to make it! Thanks for sharing simple methods with awesome pics. Best regards!"
..."
more
"This article helped me. I now know the procedures and the ingredients of the flan."
"I am excited to try your recipe, I love leche flan! Thanks a lot. "
