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Flan de Leche
5 from 18 votes

Flan de Leche

Flan de Leche is a smooth custard dessert topped with a layer of caramelized sugar. This recipe uses whole milk, evaporated milk, eggs, and aromatic flavors like vanilla, cinnamon, and lemon zest. The caramel is carefully melted and spread before pouring in the custard mixture, which is baked in a water bath to achieve the characteristic tender and creamy texture. Cooling before serving helps the flan to set and makes it easier to unmold cleanly from the pan or ramekins.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 to 10 servings
Calories: 318 kcal
Course: Dessert
Cuisine: Spanish

Ingredients

For the caramel
  • 3/4 cup granulated sugar
For the custard
  • 2 1/2 cups milk whole
  • One can evaporated milk
  • 1 1/2 cups granulated sugar
  • 1 whole cinnamon stick
  • 1 whole vanilla bean split lengthwise, or 1 tablespoon vanilla extract
  • inch strip lemon preferably organic, or more to taste, zest
  • 1/8 teaspoon kosher salt
  • 6 large egg

Instructions

Make the caramel
    Cup of Yum
  1. Pour the sugar into a flanera or cake pan or, if using ramekins, a large saucepan. Place the pan over medium heat and move the pan constantly, without stirring, until the sugar melts and takes on a deep amber hue, 4 to 8 minutes.
  2. Remove the pan from the heat and tilt the pan so that the bottom and sides are lightly covered with the caramel. The caramel will be very hot and should be handled carefully. If using ramekins, immediately and carefully divvy the caramel among the ramekins. Set the pan or ramekins aside.
Make the custard
  1. Combine the whole milk, evaporated milk, sugar, cinnamon stick, vanilla bean or extract, lemon zest, and salt in a heavy 4-quart saucepan and bring to a boil over medium heat. Remove the saucepan from the heat and let steep until the milk has cooled to room temperature, about 30 minutes.
  2. Preheat the oven to 350ºF (177°C).
  3. Remove and discard the cinnamon stick, vanilla bean (if using), and lemon zest from the milk mixture. Combine the cooled milk mixture and eggs in a bowl and whisk until well combined. Carefully pour the custard into the prepared pan or ramekins, straining it if desired. Close the lid of the flanera, if using, or tightly cover the pan or ramekins with aluminum foil.
  4. Place the filled pan or ramekins inside a larger roasting pan. Pour enough hot water into the roasting pan so that it comes about halfway up the sides of the flanera or ramekins. Carefully transfer the roasting pan to the oven and bake for 60 to 75 minutes, until a knife inserted into the center of the flan comes out clean.
  5. Let the flan cool completely at room temperature, then loosely cover and refrigerate for at least 4 hours or overnight.
  6. To unmold the flan, run a thin knife around the edge of the pan. Gently shake the pan to loosen the flan. Place a large plate over the flan and quickly invert the pan in one motion. The flan will gently drop onto the plate and a generous amount of caramel will spill out and pool around the flan. Serve at once.

Notes

  • Use a flanera or round cake pan to ensure easy unmolding; avoid springform pans to prevent spills.
  • Handle caramel carefully as it becomes very hot when melted; evenly coat the pan or ramekins.
  • Steep the milk mixture with cinnamon, vanilla, and lemon zest to infuse flavor, then strain before baking.
  • Bake the custard in a water bath to protect its smooth texture and avoid cracking.
  • Allow the flan to cool completely before attempting to unmold for best results.

Nutrition Information

Serving 1slice Calories 318kcal (16%) Carbohydrates 60g (20%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 3g (15%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 147mg (49%) Sodium 123mg (5%) Fiber 1g (4%) Sugar 60g (120%)

Nutrition Facts

Serving: 8 to 10 servings

Amount Per Serving

Calories 318

% Daily Value*

Serving 1slice
Calories 318kcal 16%
Carbohydrates 60g 20%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 147mg 49%
Sodium 123mg 5%
Fiber 1g 4%
Sugar 60g 120%

* Percent Daily Values are based on a 2,000 calorie diet.