Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Caramel
Custard
Bath
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Caramel · About 7 min
- Cook 100 g sugar, 30 ml water until amber; pour into a 20 cm metal mould.
Check: Look for this result: amber; pour into a 20 cm metal mould.
Custard · About 7 min
- Heat oven to 160°C / 325°F. Gently mix and strain 8 egg yolks, 300 g sweetened condensed milk, 300 ml evaporated milk, 1 tsp vanilla extract into mould. Cover with foil.
Check: The food must be hot through at 160°C / 325°F.
Bake · About 240 min
- Set mould in a deep tray with 1500 ml hot water halfway up its sides. Bake 40–50 minutes until just set and 71°C / 160°F. Cool promptly, refrigerate 4 hours and unmould.
Check: Look for this result: just set and 71°C / 160°F.
Tips
- Mix gently to avoid bubbles in the custard.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use whole milk instead of evaporated milk for a lighter flan.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Complete the cooked base of Leche Flan the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.
FAQ
What matters most when making Leche Flan?
Mix gently to avoid bubbles in the custard.
What can I substitute in Leche Flan?
Use whole milk instead of evaporated milk for a lighter flan.
Can I prepare Leche Flan ahead?
Complete the cooked base of Leche Flan the day before and refrigerate promptly. Allow the full setting time. Add crisp sugar, crumbs, nuts or fresh toppings only when serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
