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Flan De Leche Recipe

Flan de Leche is a silky, caramel-topped custard that melts in your mouth with every spoonful. This classic dessert combines whole milk, evaporated milk, sugar, eggs, and warm notes of cinnamon and vanilla, creating a rich yet delicate flavor. The deep amber caramel adds irresistible sweetness.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Spanish
Servings 10 people
Calories 318 kcal

Equipment

  • Flanera or cake pan (or ramekins)
  • Heavy 4-quart saucepan
  • Whisk
  • Large roasting pan
  • Aluminum foil
  • Fine-mesh strainer (optional)

Ingredients
  

Caramel

  • ¾ cup granulated sugar

Custard

  • 1 whole cinnamon stick
  • ⅛ tsp kosher salt
  • 1½ cups granulated sugar
  • 2 inch strip lemon zest or more to taste
  • 1 can of evaporated milk
  • 2½ cups whole milk
  • 6 large eggs
  • 1 whole vanilla bean

Instructions
 

  • Pour sugar into a flanera, cake pan, or large saucepan if using ramekins.
  • Set over medium heat and move the pan constantly until the sugar melts and turns deep amber, about 4 to 8 minutes.
  • Remove from heat and tilt to coat the bottom and sides with caramel, handling carefully. If using ramekins, divide the caramel among them and set aside.
  • In a heavy saucepan, combine whole milk, evaporated milk, sugar, cinnamon stick, vanilla bean or extract, lemon zest, and salt.
  • Bring to a boil over medium heat, then remove from heat and let cool to room temperature, about 30 minutes.
  • Preheat the oven to 350°F (177°C).
  • Discard the cinnamon stick, vanilla bean, and lemon zest.
  • Whisk the cooled milk mixture with eggs until well combined.
  • Pour through a strainer if desired, then transfer to the caramel-coated pan or ramekins.
  • Cover tightly with a lid or aluminum foil.
  • Set the pan or ramekins inside a larger roasting pan and pour in enough hot water to reach halfway up the sides.
  • Bake for 60 to 75 minutes until a knife inserted in the center comes out clean.
  • Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  • To unmold, run a thin knife around the edges, shake gently, then invert onto a plate.
  • The caramel will spill over, creating a luscious sauce.
  • Serve immediately.

Notes

  • If the caramel hardens before spreading evenly, place the pan over low heat for a few seconds to soften.
  • Straining the custard ensures a smoother, more delicate texture.
  • Using a water bath (bain-marie) prevents the flan from curdling and helps maintain a creamy consistency.
  • If bubbles form in the custard, lightly tap the pan on the counter before baking to remove air pockets.