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Creamy Leche Flan

Filipino Creamy Leche Flan

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Creamy custard made from eggs and condensed milk, with a sweet caramel top, this Leche flan is baked to silky smooth perfection 

Ingredients

Scale

Caramel

  • 100g White sugar (1/2 cup)
  • 2 tbsp Water

Custard

  • 14oz can of Condensed milk
  • 360ml Whole milk (1 1/2 cup)
  • 9 Large egg yolks
  • 1 tbsp Vanilla extract
  • Zest of 1 lemon

Instructions

Caramel

  1. Combine the sugar and water in a small saucepan over medium heat and cook, swirling the pan occasionally, until golden brown
  2. Remove from the heat and pour into the base of a 9 x 5 inch loaf tin
  3. Set aside to cool while the custard is being prepared

Custard

  1. Preheat oven to 175c/350F
  2. Combine the egg yolks, milk, vanilla extract and lemon zest in a large mixing bowl, and whisk until smooth
  3. Add the milk and whisk until just combined
  4. Slowly pour the batter through a fine-meshed sieve twice to remove an air-bubbles and chunks of lemon zest
  5. Cover pan with aluminum foil and place in a larger baking tray
  6. Fill the baking tray with boiling water, the water should reach halfway up the side of the loaf tin
  7. Bake for 45 minutes, then remove from the oven and cool in the tray for 30 minutes
  8. Remove the loaf tin from the hot water bath and chill in the fridge overnight, or a minimum of 6 hours
  9. Run a thin knife around the edge of the flan and invert onto a plate to unmould
  10. Cut into slices with a hot knife and enjoy
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