Perfect and Delicious Leche Flan (Filipino Creme Caramel) Dessert

Prepare a cake pan (6in diameter x 2in deep).

Put sugar in the pot and turn on heat.

Rotate occasionally to caramelize evenly.

Continue to heat until it reaches your desired color (darker is more bitter).

Once it reaches your desired color, pour the caramel into the cake pan and let it cool, set it aside.

Preheat oven to 320F/160C.

Separate the egg yolks and whites.

Put 7 yolks + 2 whole eggs in a bowl.

Add condensed milk, break the yolks, and gently mix them.

Add evaporated milk, vanilla extract, and lemon rind. Mix gently.

Pinch the lemon rind and remove it from the bowl.

Use a strainer and strain the custard.

Pour the custard into the cake pan.

Remove any air bubbles and cover with foil.

Prepare an oven pan with hot water (for water bath).

Place the cake pan in the oven pan.

Put it in the oven and bake for 1 hour and 10 minutes.

After baking, check if the Leche Flan is done by shaking it (if it is watery, put it back in the oven).

Cool it down, unmold, and serve.

Equipment Needed

Allergens