Leche Flan Baked Caramel Custard

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich Filipino-style baked custard with a silky smooth texture topped with golden caramel sauce. This Filipino-inspired recipe, ready in about 75 minutes, layers egg yolks, sweetened condensed milk, evaporated milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 8 Filipino cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Cook without stirring for 8-10 minutes until sugar dissolves and turns deep amber caramel. Immediately pour caramel into a 9-inch round baking dish and swirl to coat the bottom evenly. Set aside to harden.
  2. Step 2: In a large bowl, whisk 10 large egg yolks until smooth. Add 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, and 1 tsp vanilla extract. Whisk until fully combined and smooth.
  3. Step 3: Pour the custard mixture slowly over the hardened caramel in the baking dish.
  4. Step 4: Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the baking dish to create a water bath.
  5. Step 5: Bake for 50-60 minutes until custard is set but still slightly jiggly in the center.
  6. Step 6: Remove the custard from the water bath and cool to room temperature. Refrigerate for at least 3 hours before serving. To serve, run a knife around edges and invert onto a plate to reveal caramel top.

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