This Silky Smooth Leche Flan is a classic dessert beloved across many cultures, known for its delicate, creamy custard base and a glistening, bittersweet caramel topping that cascades down its sides. The image prominently features a perfectly molded circular flan with a generous slice already removed, showcasing its smooth, pale yellow interior and the abundant, amber caramel sauce pooling around it on the plate. This dessert is a testament to simple ingredients coming together to create an elegant and deeply satisfying treat. Its texture is remarkably smooth, almost melt-in-your-mouth, while the caramel adds a rich depth and a subtle hint of bitterness that perfectly balances the sweetness of the custard. It’s a dessert that consistently impresses with its visual appeal and luxurious taste.
Ingredients:
For the Caramel:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
For the Flan (Custard):
- 1 can (14 ounces / 397g) sweetened condensed milk
- 1 can (12 ounces / 354ml) evaporated milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment:
- 9-inch (23 cm) round baking pan or 6 individual ramekins (preferably a flan mold with a flat bottom)
- Small heavy-bottomed saucepan (for caramel)
- Large mixing bowl
- Whisk
- Fine-mesh sieve
- Large roasting pan or baking dish (for water bath)
- Aluminum foil
- Measuring cups and spoons
Instructions:
- Prepare the Caramel:
- In a small, heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water.
- Heat over medium-low heat, stirring occasionally until the sugar dissolves. Once dissolved, increase the heat to medium-high and stop stirring.
- Allow the sugar syrup to boil and caramelize. Watch it carefully, as it can burn quickly. It will turn from clear to light amber, then a beautiful golden brown.
- Once it reaches a rich amber color (as seen in the image), immediately remove from heat.
- Carefully pour the hot caramel into your baking pan (or divide among individual ramekins). Swirl the pan to evenly coat the bottom with a thin layer of caramel. Work quickly as the caramel will harden fast. Set aside to cool and harden.
- Prepare the Flan (Custard) Mixture:
- In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, 6 large egg yolks, 1 teaspoon vanilla extract, and a pinch of salt until thoroughly combined and smooth. Do not over-whisk, as you don’t want to incorporate too much air, which can lead to bubbles in the final flan.
- For an exceptionally smooth flan, pass the custard mixture through a fine-mesh sieve into another bowl. This removes any bits of cooked egg or impurities, ensuring a silky texture.
- Prepare the Water Bath (Bain-Marie) and Bake:
- Preheat your oven to 325°F (160°C).
- Place your caramel-coated baking pan (or ramekins) into a larger roasting pan or baking dish.
- Carefully pour the sieved custard mixture into the caramel-lined pan(s).
- Boil some water. Pour hot water into the larger roasting pan, around the flan mold(s), until the water comes halfway up the sides of the flan pan. This water bath is crucial for even, gentle cooking, preventing cracks and ensuring a smooth texture.
- Carefully transfer the roasting pan with the flan mold(s) to the preheated oven.
- Bake for 50-70 minutes for a large flan (or 30-40 minutes for individual ramekins), or until the edges are set but the center still has a slight jiggle. A toothpick inserted near the edge should come out clean.
- If the top starts to brown too much, you can loosely tent it with aluminum foil.
- Cool and Chill the Flan:
- Once baked, carefully remove the roasting pan from the oven. Remove the flan pan(s) from the water bath.
- Let the flan cool completely at room temperature. This can take 1-2 hours.
- Once cooled, cover the flan (or individual ramekins) with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the flan to fully set and for the caramel to liquify and become a sauce.
- Unmold and Serve:
- To unmold the flan, run a thin knife around the edge of the pan to loosen it.
- Place a serving plate upside down over the top of the flan pan. In one swift, confident motion, flip the pan and plate over. The flan should slide out, allowing the caramel sauce to generously drizzle over the top and down the sides. If it doesn’t release immediately, you can gently shake the pan or give it a few taps.
- If the caramel hardened too much, you can briefly dip the bottom of the flan pan in warm water for about 30 seconds before unmolding.
- Slice and serve the Silky Smooth Leche Flan chilled, ensuring every piece gets a good coating of the luscious caramel sauce. It’s a truly elegant and satisfying dessert. Store any leftover flan in an airtight container in the refrigerator for up to 3-4 days.