Leche Flan Recipe

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One of the most common ways to make leche flan is by steaming it, but that's not the only way you can make a truly velvety and creamy leche flan. The recipe below is for a baked leche flan instead; instead of steaming your leche flan, you can bake them in a water bath in order to let them set more gently, and reduce the bubbles that tend to form on the edges of the flan.

How do you make a baked leche flan?

1 Add a little zest and flavor.

The basic leche flan ingredients include only three items: egg yolks, condensed milk, and evaporated milk. With just these three, you can already make a creamy leche flan; but if you want to add more depth to the flan's flavor, you could also add the zest from a dayap or green lemon and vanilla extract.

2 Get the timing for the caramel just right.

Leche flan in English is sometimes called a caramel custard or a crème caramel, and it is exactly this caramel sauce that makes the leche flan even more irresistible! A trick when making the caramel sauce is to make sure to heat sugar over low heat and take it out before bubbles form.

3 Use hot or boiling water for your water bath.

A baked leche flan requires a water bath, which means that you'll need to put about an inch of water in a shallow pan or tray, and then add in your filled leche flan molders or llanera. It's perfectly fine to use room temperature water for your water bath, but taking the extra step to boil it ensures that your baked leche flan will cook evenly. This is because colder water will take time to heat up, whereas hot or boiling water will be closer to the temperature of your preheated oven.