This Leche Flan (Caramel Custard) recipe is very simple and easy to make. It yields a firmer custard with a very creamy texture. The yolks really make the difference here. If you like a firmer and creamy custard, try this recipe for flan/leche flan. Please, don’t waste all those egg whites. I recommend making an angel food cake, or as my mom always did, a bread pudding.

Ingredients

8 egg yolks
2 whole eggs
1/2 tablespoon of vanilla extract
1 (14 ounce) can of sweetened condensed milk
1 (12 ounce) can of evaporated milk
8 tablespoons of sugar, divided for 2 containers
2 8-in. x 3 7/8-in. aluminum loaf pans
13-in. x 9-in. baking dish

PROCEDURE

1. Preheat oven to 350 degrees F.

2. Whisk together the eggs, egg yolks, vanilla, condensed milk and evaporated milk. Set aside.

3. Place 4 tablespoons of sugar in each loaf pan and caramelize the sugar by placing the loaf pan on your stove’s burner over medium heat. Aluminum pan will get hot so make sure you use an oven mitten when handling. Move loaf pan back and forth over burner to ensure sugar melts evenly. Caramelized sugar should be a medium amber color. Once color is achieved, let cool slightly.

4. Pour custard mixture on top of sugar evenly between the two loaf pans. Place the loaf pans into a 13-in. x 9-in. baking dish and pour hot water into baking dish, around the loaf pans until about 1/3 full (creating a water bath). Cover with aluminum foil and bake at 350 degrees for 50 minutes. Uncover and cook for another 10-15 minutes to brown the top or until toothpick inserted into custard comes out clean.