Silky Filipino Leche Flan With Deep Caramel Sauce

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 4 hours 15 minutes (including chilling)

Leche flan is the dessert my relatives fought over the corner piece of, where the caramel pools thickest. I strain the custard so it sets silky with no trace of grain.

The preparation of leche flan is straightforward, requiring only a few ingredients. This dessert can be made ahead of time for convenience and is sure to impress with its silky texture and sweet flavor.

Traditional Filipino Leche Flan Recipe

This leche flan recipe uses a combination of eggs and sweetened condensed milk to create a velvety custard, which is then baked in a caramel-lined mold. The dish takes approximately 1 hour to prepare and bake, plus chilling time, and typically serves 8 people.

Ingredients

1 cup sugar (for caramel)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
6 large eggs
1 teaspoon vanilla extract
Pinch of salt

Instructions

Make the Caramel: In a saucepan over medium heat, melt the sugar until it turns golden brown. Quickly pour the caramel into a round mold, carefully tilting to coat the bottom evenly.
Prepare the Custard: In a mixing bowl, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Whisk until well blended and smooth.
Pour Mixture Into Mold: Carefully pour the custard mixture over the caramel in the mold.

Bake: Preheat your oven to 350°F (175°C). Place the mold in a larger baking dish filled with water (this is a bain-marie). Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Chill: Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours, or overnight for the best texture.
Serve: To unmold, run a knife around the edges and invert onto a plate. Allow the caramel to drizzle over the custard before slicing and serving.