A lot of people are intimidated by leche flan. The custard has an undeserved bad rep, especially among amateur cooks. And we get it—making caramel, getting the right flan texture, and having to use specific molds aren't very beginner-friendly. But the truth is that leche flan is actually pretty easy to make.
This recipe makes it even simpler with some foolproof tips that ensure that your flan comes out flavorful (and not too sweet), creamy, and dense—without any special tricks nor hard-to-find ingredients.
Ingredients
- 4 tbsp sugar, divided
- 10 egg yolks
- 1 ½ cups condensed milk
- 1 ½ cups evaporated milk
- ½ tsp salt
Prepare for baking: Preheat the oven to 350°F.
Make caramel: Divide the sugar between two llaneras. Using tongs, place the llaneras directly over a medium-low flame. Heat the sugar, while moving the llanera to evenly distribute the heat, until melted and caramelized. Set aside and let sugar cool and harden completely.
Make custard: Combine egg yolks, condensed milk, evaporated milk, and salt in a bowl. Whisk until well combined. Place a fine strainer over the llanera and pour the custard through it. Fill each llanera just below the brim, leaving about a ¼-inch gap.
Set up bain-marie: Cover the llaneras tightly with aluminum foil. Place llaneras in an oven-safe baking tray or container with high sides. Pour water into the tray or container—the water should reach ¾ of the way up the sides of the llaneras. Carefully transfer the tray to the preheated oven.
Bake leche flan: Bake leche flan until just set, about 45-60 minutes—the exact time may differ depending on the size of your container. The custard should be set while retaining a slight jiggle when shaken. Remove llaneras from oven and water bath. Let cool at room temperature until barely warm.
Chill in the fridge: Once cool enough to handle, remove the foil (don't throw it out yet!) and run a knife around the sides of the leche flan to loosen it from the llanera. Cover llanera again and chill leche flan in the refrigerator overnight.
Serve: The next day, remove foil from the llanera. Invert llanera onto a large, flat-bottomed plate to unmold flan.
