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Silky Filipino Leche Flan Recipe with Easy Dark Caramel Sauce

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A smooth and rich Filipino leche flan with a velvety texture and a bittersweet dark caramel sauce, perfect for celebrations or a cozy treat.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 tsp vanilla extract
  • Optional: pinch of lemon zest
  • Optional: tiny pinch of salt

Instructions

  1. Make the caramel sauce: In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium, swirling occasionally without stirring until deep amber color (8-10 minutes). Pour into flan mold and coat bottom evenly. Set aside to harden.
  2. Prepare custard mixture: In a large bowl, gently whisk 8 room temperature eggs until just combined. Add sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Stir gently until smooth. Add lemon zest if desired.
  3. Strain the custard through a fine sieve or cheesecloth into another bowl to remove lumps.
  4. Pour custard slowly into the caramel-coated mold, filling almost to the top.
  5. Set up water bath: Place flan mold inside a large roasting pan. Pour hot water into the pan until it reaches halfway up the mold.
  6. Steam the flan: Preheat oven to 350°F (175°C). Cover mold loosely with aluminum foil. Bake in water bath for 50-60 minutes until custard is set but slightly jiggly in center. Test with toothpick; it should come out mostly clean.
  7. Cool and chill: Remove flan from oven and water bath. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
  8. Unmold and serve: Run a thin knife around edges, invert onto serving plate. Caramel will ooze over the flan.

Notes

Use fresh eggs for best texture. Use a heavy-bottomed pan for caramel to avoid burning. Avoid over-beating eggs to prevent bubbles. Cover flan with foil during steaming to prevent water spots. Chill flan overnight for best silky texture. Reheat gently in warm water bath if too firm after refrigeration.

Nutrition

Keywords: leche flan, Filipino dessert, caramel flan, custard, steamed flan, dark caramel sauce, easy leche flan

Find it online: https://merrymorsel.com/silky-filipino-leche-flan-recipe-with-easy-dark-caramel-sauce/