How To Make Leche Flan | Easy Recipe

Turn the heat up to medium heat and use a small cooking pan to make caramelized sugar.

Add 1 cup of white sugar and 4 tablespoons of water into the pan.

Wait for the sugar to caramelize until it turns golden brown, then turn off the heat and mix with a spatula to dissolve any remaining sugar granules.

Quickly pour the caramelized sugar into the leche flan mold, swirling to coat the bottom evenly.

Leave the caramelized sugar to cool.

Separate 10 egg yolks from the egg whites and transfer the yolks into a large mixing bowl.

Whisk the egg yolks gently, being careful not to create bubbles.

Gradually add evaporated milk into the bowl, mixing to combine.

Add condensed milk, scraping off any that gets stuck in the bowl, and mix again.

Add vanilla extract and mix until well combined.

Sift the mixture to remove any undissolved bits for a smooth flan.

Pour the flan mixture into each mold until filled to the top, leaving about half a centimeter to prevent spillage.

Tap the mold on a flat surface to remove trapped bubbles.

Cover each mold with foil to prevent water droplets from getting into the flan while cooking.

Prepare the steamer by turning the heat to medium and filling a pot with boiling water (around 7 cups).

Carefully transfer the molds filled with the flan mixture into the steamer and cover with a lid.

Steam the flan for 30 minutes or until an inserted toothpick comes out clean.

After 30 minutes, remove the flan from the heat and take off the foil.

Leave the flan on the bench to cool for at least 30 minutes.

Once at room temperature, cover and place in the fridge to set completely, ideally for at least an hour or overnight.

After chilling, run a knife around the edges of the flan to separate it from the mold.

Place a serving plate on top of the mold and flip it over to transfer the flan onto the plate.

Equipment Needed

Allergens