How to make Creamy Leche Flan
1
Make the caramel
Melt the sugar in a small pan over medium-low heat until amber. Immediately pour it into a llanera or 8-inch oval mold and tilt to coat the base.
2
Mix gently
Whisk the egg yolks just until smooth. Stir in condensed milk, evaporated milk, vanilla, and salt without creating foam.
3
Strain and cover
Strain the custard twice into the caramel-lined mold. Cover tightly with foil.
4
Cook gently
Steam over low heat for 35–40 minutes, or bake in a water bath at 160°C for 45–50 minutes, until the center has a slight wobble.
5
Chill and unmold
Cool completely, refrigerate for at least 4 hours, loosen the edges, and invert onto a platter.
Maria’s tip: Keep the heat gentle and avoid beating air into the custard for the smoothest texture.
Food safety: Cook the custard to 71°C, then refrigerate within 2 hours and keep chilled.