Classic Leche Flan With Vanilla Bean

September 26, 2019
1 Ratings
Photo by Rocky Luten
  • Prep time 4 hours 15 minutes
  • Cook time 1 hour 10 minutes
  • Makes One 8-inch flan
Test Kitchen Notes

This classic leche flan recipe has a creamy, custardy base of sweetened and condensed milk, evaporated milk, and lots of egg yolks. A bit of fresh vanilla bean and a dash of salt help balance everything out, and make this flan a great starting point for getting creative with different flavor combinations.

This recipe was developed in partnership with Pete and Gerry's Organic Eggs. —The Editors

What You'll Need
  • 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
  1. Heat oven to 350°F. Combine 3 tablespoons water, sugar, and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes. Once sugar is melted, turn heat to medium-low and continue to cook until it has a deep amber color, gently swirling the pan occasionally, 15 to 18 minutes. Adjust heat to low, if necessary.
  2. Immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.
  3. 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. Let 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • Julieek
  • Amelia Rampe
    Amelia Rampe

2 Reviews

Julieek May 27, 2020
This was my first experience making a flan and it turned out perfectly! I think that I caught the caramel just before it burned. I might remove it from the burner slightly earlier next time. I topped it with blackberried and served it with whipped cream. It's remarkably easy to make! It's a great make-ahead recipe, as well. My son is already asking when I will make it again even though half of it is left in the refrigerator. I can't wait to try some of the variations of the recipe on Food52 and do some of my own experimentation. Now I just need to find a pretty speckled serving dish like the one in the photo.
Amelia R. May 28, 2020
I am so happy you enjoyed. :) Thank you for making it!