Silky Smooth Leche Flan Recipe: Dessert Perfection! 🍮✨

🍮✨ Craving something sweet, creamy, and absolutely irresistible? You’re in the right place! Today, I’m showing you how to make the perfect Leche Flan – smooth, velvety, and melt-in-your-mouth delicious! 💛

Whether you're a dessert pro or just starting in the kitchen, this simple step-by-step guide will help you create a Leche Flan so rich and creamy, your friends and family will be asking for seconds. With just a handful of ingredients and a few easy steps, you’ll be able to whip up this Filipino classic that’s sure to wow anyone who tastes it.

🎯 What’s in store?

How to get that golden caramel topping just right
Tips for the creamiest, silkiest flan ever
Step-by-step instructions perfect for beginners
🔥 Don’t miss out! This recipe is foolproof and absolutely delicious. Whether it's for a special occasion or you just need to satisfy that sweet tooth, this Leche Flan will become your go-to dessert.

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RECIPE
Ingredients

For the Caramel:
½ cup granulated sugar
1/4 cup water
For the Flan:
10 egg yolks from large eggs
1 10-oz can condensed milk
1 cup evaporated milk
1 tsp vanilla extract
½ tsp fresh lime juice
pinch of salt

Preheat oven to 350F.

Make the caramel first by dissolving ½ cup granulated sugar over low/medium heat. Leave alone, swirling occasionally to ensure the sugar does not harden and/or burn (see post for tips).

Once it turns a light golden color, remove from heat and spread evenly in your ramekin. Set aside and work on the flan.

Stir the 10 egg yolks before adding the can of condensed milk. Stir until thoroughly combined.

Add 1 cup evaporated milk, 1 teaspoon vanilla extract and ½ teaspoon fresh lime juice and mix well. Add a pinch of salt and give the mixture a final stir.

Transfer your mixture into your ramekin (on top of the caramel) by straining it through a fine mesh sieve or a cheese cloth. Gently and carefully pour it so as not to create any air bubbles.

Place your baking dish in a roasting pan and put the roasting pan in your preheated oven. Then fill the roasting pan with hot water until it reaches halfway up the side of your baking pan. Bake for 30-45 minutes or until the flan is set (firm but still jiggly;). If you see that the top is getting too brown, loosely cover with aluminum foil and continue baking.
Instructions for stovetop cooking are the same.

Take the flan out of the oven and cool slightly before refrigerating for at least 3 hours.

Run a sharp knife around the edges of your pan to loosen the flan before inverting into a platter to serve.