My Simple Custard Flan ( Filipino Leche Flan) – a delicious recipe with milk, condensed milk, egg yolk, vanilla essence, lemon juice, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a pan, mix water and sugar until there is no lump.
2
Heat and wait until it boils then turn the heat to simmering mode.
3
Simmer until the caramel is thick.
4
Cool slightly and transfer to aluminum moulds.
5
Mix well the egg yolk, condensed milk and evaporated milk by hand.
6
Then add vanilla and lemon juice.
7
Use wooden spatula and mix gently until well combined.
8
Strain the mixture and gently pour on to the prepared moulds with caramel.
9
Fill only until 3/4 of the moulder.
10
Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.
11
Bake at 350 or 180 for 1 hour.
12
Cool and then set aside in the fridge.
13
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
692
kcal
Calories
31
g
Fat
67
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can evaporated milk, 1 can sweetened condensed milk, 10 egg yolk, 1 teaspoon vanilla essence, and more.
Yes, My Simple Custard Flan ( Filipino Leche Flan) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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