Ingredients
Equipment
Method
Make the caramel:
- In a saucepan over medium heat, melt the sugar until it turns a golden amber. Swirl the pan to move it around rather than stirring.1 cup white sugar
Coat the ramekins:
- Pour the caramel evenly into the bottom of each ramekin, tilting to coat. Set aside to cool and harden.
Mix the custard:
- Gently combine the egg yolks, condensed milk, evaporated milk, and vanilla until just blended. Do not overmix, it whips in air and causes bubbles.24 large egg yolks, 2 sweetened condensed milk, ⅓ cup evaporated milk, 1 tablespoon vanilla bean paste or extract
Strain:
- Pour the custard through a cheesecloth and strainer to catch any bits, then divide it among the caramel-lined ramekins.
Steam:
- Cover each ramekin with foil. Steam on a low simmer for 20 to 25 minutes, until a toothpick comes out clean.
Chill and serve:
- Refrigerate at least 2 hours or overnight. Run a knife around the edge and flip onto a plate so the caramel runs down. Serve chilled.
Notes
Storage: I always make this the day before, it needs the overnight chill to set properly, which makes it the perfect stress-free dessert to prep ahead. Keep it covered in the fridge for up to 4 days.
Top Tips:
- Egg yolks only, no whites. That is what gives leche flan its dense, silky texture.
- Stir gently. Overmixing whips in air, which is what causes bubbles in the finished flan.
- Strain the custard. The one step you should not skip, it catches anything that would leave bubbles and gives you that glass-smooth top.
- Keep the steam low. High heat makes the custard puff up and set unevenly.