Oven Baked Leche Flan Recipe

Ingredients

• 12egg yolks
• 150 g (¾ cup)granulated white sugar
• 397 g (14 oz)condensed milk
• 240 ml (1 cup)fresh milk
• 5 ml (1 teaspoon)vanilla extract
• 950 ml (4 cups), hotwater

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Make the caramel

   Heat a saucepan on the hob and add the sugar. Cook until it starts to melt, then lower the heat and stir gradually until it becomes caramel.

3. 3

   Fill the moulds

   Pour the caramel into individual ramekins, a llanera or your chosen moulds. Leave it to cool, then set the moulds aside.

4. 4

   Beat the yolks

   Beat the egg yolks in a mixing bowl.

5. 5

   Add condensed milk

   Gradually pour in the condensed milk while continuing to beat.

6. 6

   Mix in the milk

   Slowly pour the fresh milk into the bowl, then add the vanilla extract. Beat until the mixture is smooth.

7. 7

   Cover the moulds

   Pour the mixture into the caramel-lined moulds and cover each one with aluminium foil.

8. 8

   Arrange the tray

   Place the covered moulds in a roasting tray. For slightly elevated moulds, put a short wire rack in the tray and arrange them on top.

9. 9

   Add hot water

   Pour boiling water into the roasting tray until it reaches 2.5–3.8 cm (1–1½ inches) up the sides of the moulds.

10. 10

    Bake the flan

    Bake the leche flan for 50 minutes.

11. 11

    Cool the flan

    Remove the tray from the oven and leave the flan to cool.

12. 12

    Turn out and serve

    Transfer the flan to a serving plate and serve.

13. 13

    Share the dessert

    Share and enjoy.

What is leche flan?

Leche flan is a Filipino custard dessert with a glossy caramel topping, influenced by Spanish flan. This version bakes the custard in individual moulds rather than cooking it by the traditional steaming method.

Egg yolks and condensed milk give the custard its rich, smooth character, while the caramel brings a bittersweet note. Baking the moulds in a water bath helps cook the custard gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 678 calories, 18g protein, 96g carbs, 25g fat.

The egg yolks and condensed milk contribute much of the fat and protein, while the sugar and condensed milk provide much of the carbohydrate. Serve a portion after a savoury meal, or pair it with fresh fruit to balance the plate.

The caramel layer

Sugar: Let it begin melting before lowering the heat and stirring gradually. Once it has turned to caramel, pour it into the moulds before it cools and sets in the pan.

Moulds: Use ramekins, a llanera or another suitable mould. The caramel needs to cover the base so it can form a sauce when the flan is turned out.

Building a smooth custard

Yolks: Beat the egg yolks first, then add the condensed milk gradually as directed. This gives you time to combine the ingredients evenly.

Milk: Pour in the fresh milk slowly, then mix in the vanilla. Stop beating once the mixture is smooth.

Why use a water bath?

Water: The hot water should reach 2.5–3.8 cm (1–1½ inches) up the sides of the moulds. Arrange the roasting tray on a stable oven rack before pouring it in.

Rack: A short wire rack can elevate the moulds within the roasting tray, as the method suggests. Keep the moulds covered with foil while they bake.

Checking the bake

Timing: Bake at 177°C (350°F) for 50 minutes. Mould size and shape can affect how quickly the custard cooks, so check the flan as the end of the baking time approaches.

Texture: The custard should be set enough to hold its shape when served. Let it cool before turning it out onto a plate.

Serving the flan

Turning out: Once the flan has cooled, transfer it to a serving plate so the caramel can sit over the custard. Handle the mould carefully as you release it.

Pairing: Serve it as a dessert after a meal, or alongside fresh fruit if you would like a lighter contrast to the rich custard.

Recipe notes & tips

• Use a saucepan with a light-coloured interior if you want to see the caramel's colour change clearly.
• Pour the caramel into the moulds promptly, before it cools and becomes difficult to spread.
• Beat the condensed milk in gradually to keep the custard mixture even.
• Cover each mould with foil before placing it in the roasting tray.
• Pour the hot water carefully so it does not splash into the custard.
• Allow the flan to cool before turning it out.

Variations

• Individual portions: Use small ramekins so each flan can be served separately.
• Single mould: Use one larger mould instead of individual ramekins, allowing for a different baking time if needed.
• Vanilla note: Adjust the vanilla to suit your preference while keeping the custard smooth.
• Fruit pairing: Serve with fresh fruit for a bright contrast to the caramel custard.

Common mistakes to avoid

• Caramel left in the pan: It can set as it cools; pour it into the moulds as soon as it is ready.
• High heat for caramel: The sugar can darken quickly; lower the heat once it starts melting and stir gradually.
• Uneven custard mixture: Adding the condensed milk all at once can make it harder to combine; pour it in gradually while beating.
• Uncovered moulds: The recipe calls for foil over each mould; cover them before baking.
• Too little water: The bath should reach 2.5–3.8 cm (1–1½ inches) up the moulds.
• Turning out while hot: The flan is more delicate before cooling; let it cool first.

How to store

Cover and refrigerate leftover flan, and use it within 3 days. Serve chilled, or let it stand briefly at room temperature before serving; avoid reheating, which can affect the custard's texture.

Frequently asked questions