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Classic Leche Flan With Vanilla Bean

  • Desserts
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4/5 - 23 Ratings
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Prep Time 4 hours 15 minutes
Cook Time
Serving Yield 1 8-inch flan

Flavor matters, but texture is everything when it comes to flan. This classic version gets its silky, creamy, and custardy quality from a whopping ten egg yolks, along with sweetened condensed and evaporated milk. Vanilla bean gives the caramel topping a smooth, sweet taste to accentuate how luxurious yet accessible this dessert can be.

This recipe comes to us from Amelia Rampe of Food52 and is inspired by the Filipino-style dessert she grew up with at family get-togethers.

Photography by Rocky Luten

By: Amelia Rampe of Food52

Ingredients

  • 3/4 cup granulated sugar
  • Kosher salt
  • 10 Pete and Gerry's Organic Egg Yolks
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1/2 fresh vanilla bean, seeds scraped
  • 1 teaspoon vanilla extract

Nutritional Information

Serv. Size: 1 slice, Servings: 12

Amount Per Serving: Calories 280, Fat Cal. 90, Total Fat 10g (15% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 120mg (5% DV), Total Carb. 41g (14% DV), Fiber 0g (0% DV), Sugars 40g, Protein 8g, Vitamin A (10% DV), Vitamin C (2% DV), Calcium (25% DV), Iron (4% DV), Vitamin D (8% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Preheat oven to 350F. Combine 3 tablespoons water with sugar and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes.

Step 2

Once sugar is melted, reduce heat to medium-low and continue to cook, gently swirling the pan occasionally, until caramel has a deep amber color, about 15 to 18 minutes. Adjust heat to low, if necessary.

Step 3

Immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.

Step 4

While the caramel cools, in a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, 1/2 vanilla bean and scraped seeds, vanilla extract, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk, the more bubbles will form in your custard, leaving bubbles in the finished product.

Step 5

Let mixture sit a few minutes to let vanilla bean marinate, then gently pour mixture through a mesh strainer into a measuring cup. You should have about 3 1/2 cups of mixture. Allow mixture to sit to settle any bubbles that were formed. Pour mixture into the cake pan or divide mixture evenly into llaneras or ramekins.

Step 6

Place the flan pan inside a roasting pan, then place the roasting pan in the oven. Add simmering water to the roasting pan so it surrounds the flan pan with about 1 inch of water. Bake flan until firm around the edges and still wobbly in the center, 35 to 40 minutes. Bake times will be less for a llanera or ramekins, depending on their size.

Step 7

Remove flan pan from water bath and let cool until room temperature. Transfer to the fridge and let set, about 4 hours. When ready to serve, remove flan from fridge and let sit 10 minutes. Run a knife around the edges and place a serving platter upside down over the top. Invert flan onto platter, scraping out any loose caramel.

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RESPONSES

Anna

December 30, 2019

Can you make this in a springform pan?

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[email protected]

December 31, 2019

You could make this in a springform is you like, Anna, we would just recommend making sure it is still 8" in diameter. We would also recommend wrapping it well in foil as you would for a cheesecake to make sure no water seeps into the pan.

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alma

December 30, 2019

I've never made flan before so I thought I'd give this a try. The most delicious and silkiest flan I have EVER had. My friends loved it and told me I needed to add it to my repertoire and so I shall! I had to cook it for about an hour but that may just be my oven. In any case, I will be making this often.

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[email protected]

December 31, 2019

We could not be happier to hear this recipe was a hit, Alma, and we're sure the skill of the baker had a little something to do with it!

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Jen

November 24, 2019

I'll try this someday if we have an occasion.

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[email protected]

November 27, 2019

That day can't come soon enough, Jen! We hope you enjoy this delicious flan when you get the chance to try it.

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