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The Best Caramel Flan

This leche flan is more than just dessert—it’s tradition, comfort, and love shared with family and friends.
Prep Time 20 minutes
Cook Time 1 hour
Servings 5 tin pans

Equipment

  • 5 tin pans

Ingredients

For the Custard

  • 3 cans evaporated milk
  • 2 cans sweetened condensed milk
  • 12 egg yolks egg yolks only, no whites
  • 2 tablespoons vanilla extract

For the Caramel

  • Sugar about 2 tablespoons per pan

Instructions

Step 1 Prepare the caramel

  • Add about 2 tablespoons of sugar to each pan.
  • Place each thin oval pan (lyanera) directly over low heat.
  • Let the sugar melt slowly until it turns golden brown.
  • Carefully swirl the pan to coat the bottom evenly.
  • Remove from heat and let the caramel harden slightly.
  • Set aside.

Step 2: Make the Custard

  • In a large bowl, separate the egg yolks from the white. Once separated, gently whisk the egg yolks.
  • Add the evaporated milk, condensed milk, and vanilla.
  • Mix slowly until well combined.
  • Do not overmix to avoid bubbles.

Step 3 Assemble

  • Pour the custard mixture over the hardened caramel in each pan. Use a strainer.
  • Lightly tap the pans on the counter to release air bubbles.

Step 4 Water Bath and Bake

  • Preheat oven to 400°F (205°C).
  • Place the filled pans into a large baking dish.
  • Cover each pan with foil.
  • Carefully pour water into the dish until it reaches halfway up the sides of the flan pans.
  • Bake for 2 hours.
  • Let cool. Refrigerate for at least 2 hours but preferably better overnight or as you wish. Enjoy.