How to Make Leche Flan | Caramel Custard Pudding Recipe

In a saucepan, heat sugar and milk over medium-low heat until the sugar is completely melted. Let cool completely.

For making caramel, in another saucepan, add the sugar and water, cook until it is dissolved with no stirring and keep an eye on it, as the sugar begins to a syrup ranging in colour from golden to dark brown. Remove immediately from the heat to make sure it doesn't burn.

Brush the ramekins with softened butter and quickly and carefully pour hot caramel syrup into the ramekins and turning to evenly coat the bottom and sides. Set aside.

In a medium bowl, combine eggs, vanilla extract, milk mixture and gently whisk until combined.

Set a strainer over a saucepan and put the egg mixture through the strainer, repeated twice and transfer your mixture back through the sieve, then pour into prepared ramekins and cover with aluminium foil.

To prepare a water bath, pour enough boiling-hot water in a larger pan so that the water level comes 3cm / 1 inch to reach halfway up the side of the ramekins. Bake in preheated oven at 150°c for 45 minutes or until the flan is set in the centre.

Serve immediately! To unmold, run a knife around the edge of each ramekin and turn flan over on a serving plate, ending with caramel on top.

Equipment Needed

Allergens