Leche Flan Baked Caramel Custard

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich Filipino-style baked custard with a silky smooth texture topped with golden caramel sauce. This filipino-inspired desserts ready in about 75 minutes layers large egg yolks, (14 oz) sweetened condensed milk, (12 oz) 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.

Frequently asked questions

How long does Leche Flan Baked Caramel Custard take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Leche Flan Baked Caramel Custard?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Leche Flan Baked Caramel Custard?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Leche Flan Baked Caramel Custard for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Leche Flan Baked Caramel Custard?

Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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