Ingredients
For the Caramel:
1 cup sugar
1/4 cup water
For the Custard:
10 egg yolks
1 can (14 oz / 300 ml) sweetened condensed milk
1 can (12 oz / 370 ml) evaporated milk
1 teaspoon vanilla extract
Instructions
- Make the Caramel
- In a pan over medium heat, combine sugar and water.
- Let it melt and simmer until it turns golden brown (do not stir, just swirl the pan).
- Quickly pour the caramel into a rectangular or round baking pan (llanera). Tilt to coat the bottom evenly.
- Set aside to cool and harden.
- Prepare the Custard
- In a bowl, lightly beat the egg yolks (do not overbeat to avoid bubbles).
- Add condensed milk, evaporated milk, and vanilla extract.
- Mix gently until well combined.
- Strain the mixture through a fine sieve or cheesecloth to remove bubbles and ensure smoothness.
- Pour the custard gently into the caramel-lined pan.
- Cook the Flan
Option 1 – Steam method:
Cover the pan with foil.
Steam over low heat for 30–35 minutes or until set (a toothpick inserted should come out clean).
Option 2 – Oven method:
Preheat oven to 350°F (175°C).
Place the pan in a larger baking dish filled halfway with hot water (water bath).
Bake for 45–50 minutes, or until firm but slightly jiggly in the center.
- Cool and Serve
- Let the flan cool to room temperature, then refrigerate for at least 3 hours (best overnight).
- To serve, run a knife around the edges, place a plate over the pan, and invert to release the flan with its caramel sauce.
✅ Tips
For a richer flavor, use only egg yolks (not whole eggs).
Avoid overcooking to prevent a grainy texture.
You can add a hint of lemon zest or dayap (native lime) for a fragrant twist.
Would you like me to give you a baked version with cream cheese (for a leche flan cheesecake-style texture)?