A popular creamy dessert in Latin America and the Philippines.
Ingredients
For the Caramel
- 1cupsugar
- 1/4cupwater
For the Flan
- 1cansweetened condensed milk
- 1canevaporated milk
- 4piecelarge eggs
- 1tspvanilla extract
- 1pinchsalt
Nutrition (per serving)
Calories
334.0kcal (16.7%)
Protein
8.3g (16.5%)
Carbs
58.6g (21.32%)
Sugars
52.8g (100%)
Healthy Fat
3.1g
Unhealthy Fat
4.8g
% Daily Value based on a 2000 calorie diet
How to make Leche Flan
Prepare the Caramel
In a saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves.
Allow the mixture to boil without stirring until it turns a light amber color (about 5-10 minutes). Be careful not to burn it.
Quickly pour the caramel into a round mold or individual ramekins, tilting them to coat the bottom evenly. Set aside to cool and harden.
Prepare the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth.
Pour the flan mixture over the hardened caramel in the mold or ramekins.
Bake
Preheat your oven to 350°F (175°C).
Place the flan mold inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold (this creates a water bath).
Bake for about 50-60 minutes, or until the flan is set (a knife inserted in the center should come out clean).
Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.
Serve
To unmold, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow over the flan.
Slice and serve chilled.
Nutrition (per serving)
Nutrition (per serving)
Calories
334.0kcal (16.7%)
Protein
8.3g (16.5%)
Carbs
58.6g (21.32%)
Sugars
52.8g (100%)
Healthy Fat
3.1g
Unhealthy Fat
4.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Be careful not to burn the caramel; it can turn bitter quickly.
Refrigerating the flan overnight will enhance its flavor and texture.
FAQS
How do I properly bake leche flan in a water bath?
To bake leche flan in a water bath, preheat your oven to 350°F (175°C). Place the flan mold inside a larger baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. This method helps to evenly cook the flan and prevents it from cracking.
Can I make leche flan without sweetened condensed milk?
Yes, you can make leche flan without sweetened condensed milk by substituting it with an equal amount of regular milk and adding sugar to taste. However, this may alter the flavor and creaminess of the dessert. You can also use coconut milk for a dairy-free version.
What is the best way to store leftover leche flan?
To store leftover leche flan, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate it for up to 3-4 days. For best results, enjoy it chilled, as the flavors continue to develop in the fridge.
What can I serve with leche flan for a complete dessert experience?
Leche flan pairs wonderfully with fresh fruit like berries or mango slices, or you can serve it alongside a scoop of vanilla ice cream for a delightful contrast in temperature and texture. A drizzle of chocolate or caramel sauce can also enhance the presentation and flavor.
Is leche flan suitable for a gluten-free diet?
Yes, leche flan is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. It’s a great dessert option for those following a gluten-free diet, but always check the labels of your ingredients to ensure they are certified gluten-free.
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