Leche Flan Recipe

There are many versions on how to bake Leche Flan. I have shared my mom’s recipe on Leche Flan. Like I said before, the perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). Surprisingly, I know a lot of people who likes holes in their Leche Flan. Of course, I prefer mine to be smooth I’d like to share with you another Leche Flan Recipe which is richer than my mom’s recipe because the egg whites are removed.

2 cans of Evaporated Milk
1 teaspoon lemon Rind
1 cup white sugar
8 egg yolks

For Caramel syrup
1 cup sugar
1/2 cup hot water

1. Prepare caramel syrup by melting sugar in a heavy pan. Caution (be careful when youdo this)- As soon as the sugar turns golden brown, add 1/2 cup hot water to dissolve the caramelized sugar and form the syrup.

Set aside 1/2 cup for the leche flan.

Line the mold with caramel syrup before pouring in mixture for baking.

Another Method of Caramelization: Check out Leche Flan Recipe

2. Heat the milk in a double boiler for 15 minutes.

3. Beat egg yolks.

4. Add sugar, milk, and the lemon rind. Pour mixture in the mold pan filled with caramel syrup.

5. Place mold in a large pan half-filled with water.

6. Bake for about 1 hour or until mixture becomes firm. (you can also steam it)

7. Cool before removing from the mold.

11 thoughts on “Leche Flan Recipe

  1. Mikky

    oh my… yours look sooo creamy…. i’m sure it’s a winner… thanks for sharing your recipe…

  2. Al

    Beautiful pic! i’m definitely going to have to try this. Just curious about something though. The addition of water to caramel kind of surprised me. While you did put hot water on there, i thought that using water with the melting sugar was extremely dangerous. For some reason i thought that it will cause the sugar to splatter and possibly cause burns. You might want to put a cautionary note in general b/c dealing with melting sugar can be a very dangerous process if you have never dealt with it. i’ve burnt myself more than once making the caramel syrup for leche flan.

  3. noemi

    thanks for the heads up!

  4. Al

    Sorry a couple of other thoughts. A common mistake that a lot of people make when trying to make the caramel syrup is to not use low heat when melting the sugar. I think that it’s also very important to constantly stir the sugar as it melts. It’s been a while since i’ve made leche flan and i used ronnie alejhandro’s recipe.

  5. abby

    i’m confused. are you using a big can (350 ml) or a small can. And can I use condensed milk instead?

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  9. Tagloff

    Eh? Your flan recipie only calls for -8- egg yolks?
    My families traditional version of flan calls for beating by hand with a wisk.

    2 Cans of eagle brand condensed milk(small cans) -warmed/room temp.
    1 Tsp of vanilla.
    12 egg yolks.
    Hand beat by wisk, for at least 30 minutes to 1 hour.

    The rest is the same. Except, well, depending on the number of guests, Mom increases the # of egg yolks. It was a joy to double this recipie. -24- egg yolks, 2 cans eagle brand, & 2 cans of evap carnation milk.

  10. lutongpinoyrecipe

    That is definitely true! You should use low heat while trying to make caramel syrup. Stirring the sugar constantly is part of the procedure I guess.
    .-= lutongpinoyrecipe´s last blog ..PINOY POCHERO =-.

  11. Romy

    PLEASE tell me how to make Leche Flan WITH LOTS AND LOTS OF HOLES please? Thanks.

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