leche flan 1
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Leche Flan Lighter Version Recipe

Servings 4


  • 3 large eggs + 1 yolk
  • 1/3 cup sugar
  • ¾ cup sweetened condensed milk
  • ¾ cup evaporated milk
  • 1 ½ teaspoon vanilla


  • In a saucepan, add sugar and two tablespoon of water. Cook the sugar until dark golden, remove immediately from heat and pour into four ramekins. The ramekins should take around ½ cup liquid.
  • In a bowl, add the eggs and vanilla, whisk for two minutes. Add the condensed and the evaporated milk and mix well.
  • Strain the mixture through a strainer while pouring it into the ramekins.
  • Place the ramekins in a large and deep baking pan. Fill the baking pan with water until it reaches half the ramekins.
  • Bake the leche flan in a preheated oven of 375F/190C for 25 minutes or until a toothpick inserted in the middle comes out clean. It’s better to check on the flan every 10 minutes to avoid overbaking.
  • Cool the flan completely then refrigerate for at least an hour before serving.
  • To serve it on a plate, run a butter knife around the edges of the flan, then inverted in your serving plate.