Cakes & Cupcakes
Silky Classic Leche Flan
A smooth, creamy caramel custard with deep amber caramel and a melt in your mouth texture. This is my go to flan when I want something elegant but simple. It uses mostly egg yolks for richness, a gentle water-bath bake, and a slow chill for that ultra silky finish.
Method
Make the caramel
Add sugar to a saucepan over medium heat. Let it melt without stirring until it turns a deep amber color. Immediately pour into your flan pan and swirl to coat the bottom. Set aside to harden.
Prepare the custard
In a bowl, gently whisk eggs and yolks until combined (avoid whipping air in). Add evaporated milk, condensed milk, vanilla, and salt. Mix gently until smooth. Strain the custard through a fine mesh sieve into the caramel-lined pan for the silkiest texture.
Mix gently — too much air causes bubbles.
Bake (water bath method)
Preheat oven to 300°F. Cover the flan pan loosely with foil (tent, don’t seal). Place the pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides. Bake on the middle rack for 60–, or until the edges are set and the center has a gentle jiggle.
Don’t over bake; the center should still wobble slightly when done.
Cool & chill
Remove flan from the water bath. Let cool on the counter with foil on. Refrigerate overnight (8–).
Unmold
Run a thin knife around the edge. Briefly warm the bottom of the pan. Flip onto a serving plate and let the caramel sauce flow.
Keep baking
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