This is the easiest Leche Flan you’ll ever make made with whole eggs! Creamy, smooth flan covered with golden caramel baked in an oven from start to finish.
Combine all the ingredients of the caramel in a 7-inch round pan. Stir with a whisk or spatula.
1/4 cup white sugar, 1/2 tsp lemon juice, 1 1/2 tbsp water
Place the pan directly onto a stove over medium heat. Using a kitchen tong, swirl every so often until it liquefies and the color turns into a color amber.
While the caramel is still hot, quickly swirl to coat the bottom and sides of the pan evenly. Use thick oven gloves or cooking tongs to prevent burning your hands.
Flan/Custard
Preheat oven to 170C/ 325F.
Combine all ingredients of the flan in a large bowl. Whisk until well combined. You can also use a blender, if preferred. Strain the mixture through a sieve with muslin cloth directly into a pitcher. I did this 2 times for a smoother flan texture.
4 large eggs, 1 can 14 oz condensed milk, 1 can 12 oz evaporated milk, 1/4 cup heavy cream, 1 tsp lemon juice, 1 1/2 tsp vanilla extract
Pour the flan mixture into the pan. Carefully pour hot water into the roasting pan, about halfway up the side of the round pan. Don't use boiling water.
Bake for about 35 to 40 minutes until a toothpick inserted comes out clean. The center should be almost set, but will still be a little bit jiggly. Do not overcook. You can start checking the doneness at about 35 mins. SEE NOTE 3 FOR THE STEAMING METHOD.
Remove the roasting pan from the oven. Let the flan sit in the hot water for 10 minutes to continue cooking. Remove and let it cool completely. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Loosen the sides of the flan using a butter knife then invert onto a serving plate. Serve and enjoy!
Video
Notes
Evaporated milk substitute: You can use fresh full-fat milk or half-and-half instead of evaporated milk. If the cream is not available, increase the milk to 1 1/2 cups.
Heavy Cream - can be substituted with evaporated milk but flan will be less rich. Use the same amount as stated in the recipe.
Steaming Method - Cover pan/llanera with foil. Make sure the batter is not touching the foil. Bring the steamer to a boil. Place the leche flan mixture in the steamer and cook for 30 minutes over LOW HEAT. Using high heat will cause the flan to have an uneven texture and bubbles.
Shelf-life and storage: Keep refrigerated and covered with plastic wrap until ready to serve. It should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best texture.