Leche Flan(Baked Caramel Custard)
Leche Flan is a rich, creamy caramel custard with a smooth texture and sweet caramel topping, perfect for celebrations or ending a special meal.
Ingredients
Instructions
- Preheat oven to 300°F.
- Fill a 13 x 9 x 2-inch pan with water to a depth of 1/2 inch; place in oven.
- In a saucepan, combine brown sugar and water.
- Cook over medium heat, stirring constantly, until sugar is caramelized.
- Pour caramel into an 8-inch square pan and tilt to coat the bottom and sides evenly.
- Cool slightly.
- In a mixing bowl, combine sweetened condensed milk, evaporated milk, egg yolks, grated lime/orange rind, and lime/orange juice; mix well.
- Pour the mixture over the caramel layer in the pan.
- Place the pan in the water-filled larger pan in the oven.
- Bake for 1 hour or until a knife inserted in the center comes out clean.
- Chill the flan.
- Loosen edges with a knife and invert onto a serving platter.
- Cut into serving pieces and serve.
Tips & Substitutions
For a smoother texture, ensure the egg yolks are at room temperature before mixing. If you prefer a different flavor, try substituting the lime or orange juice with lemon juice or even coconut milk. Keep an eye on the caramel as it can burn quickly; remove it from heat as soon as it reaches a deep amber color.
Serving Suggestions
Leche flan can be served plain or garnished with fresh fruit like berries or a drizzle of caramel sauce. It pairs beautifully with Outstanding Oats for a delightful brunch. For a festive touch, consider serving it alongside Bread Pudding(Spanish Style) as a dessert duo.
Storage & Reheating
Store any leftover leche flan in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 15-20 seconds until warmed through. Avoid overheating, as this can alter the texture of the custard.
Nutrition & Diet Analysis (per serving)
Each serving of Leche Flan(Baked Caramel Custard) contains roughly 460 calories, with 9g protein, 78g carbohydrates, and 13g fat. It is an excellent source of calcium (32% of the Daily Value), iron (28% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg yolks?
Using whole eggs will change the texture and flavor of the flan, making it less rich and creamy. For best results, stick to just the egg yolks as specified in the recipe.
What can I do if my caramel hardens too quickly?
If your caramel hardens before you can pour it into the pan, gently reheat it over low heat while stirring until it melts again. Be careful not to overcook it, as this can lead to a bitter taste.
How do I know when the flan is done baking?
The flan is done when a knife inserted in the center comes out clean. Additionally, the edges should be set while the center may still wobble slightly. It will firm up as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).