Oven Baked Leche Flan is a version of the popular Filipino leche flan dessert dish made by baking in the oven, instead of the traditional method of steaming. This creamy and delicious custard dish has a smooth texture and the right amount of sweetness.
I like this method of cooking leche flan for many reasons. One reason has something to do with the type and size of mold that I can use. I am not limited to llanera any more; ramekins, cake pans, and other oven-safe molds can be used as long as these fits in the oven (just make sure that a large tray with water is under it to serve as water bath). This also means that I can cook more leche flan at the same time. It is ideal if you intend to serve flan to many people.
I mentioned water bath earlier. This refers to a wide and somewhat deep container that you place your mold (with flan) into while baking. The idea is for the mold to be a bit submerged in water while baking to prevent the custard from cracking. When I am making several leche flans to serve to a large group, arranging the molds in roasting pans (like what I showed in the video below) sometimes do not work because I needed more roasting pans to submerge the molds into. What I do is fill-up a wide baking tray (18 x 26) with water and put it on the rack below where my multiple molds are arranged in the oven. The molds are not directly submerged in water, but it works.
Enjoy this yummy treat for dessert. Happy cooking to you!
Try this Oven Baked Leche Flan Recipe. Let me know what you think.
Oven Baked Leche Flan Recipe
Ingredients
- 12 egg yolks
- ¾ cups granulated white sugar
- 14 ounces condensed milk
- 1 cup fresh milk
- 1 teaspoon vanilla extract
- 4 cups water hot
Instructions
- Pre-heat oven to 350F
- Heat a saucepan in stovetop. Add the sugar. Continue to cook until is starts to melt. Adjust the heat to low and cook while gradually stirring until sugar turns into caramel.
- Pour the caramel into individual ramekins or llanera (or whatever mold you are using). Let the caramel cool down. Set aside.
- Beat the egg yolks in a mixing bowl.
- Gradually add the condensed milk while beating.
- Slowly pour the fresh milk into the mixing bowl and then add the vanilla extract. Beat until all the mixture becomes smooth.
- Pour the mixture into each ramekin or mold with caramel. Cover the mold with aluminum foil.
- Arrange the covered molds in a roasting tray. Note: it will be better if the molds are a bit elevated. You can place a short wire rack into the roasting tray and arrange the molds over the wire rack.
- Pour boiling water into the roasting tray until the water level reaches 1 to 1 ½ inches.
- Bake the leche flan for 50 minutes.
- Remove from the oven. Let it cool down.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition
Vera says
How many grams is one can of condensed milk that you are used in this recipe? I am in Italy and the condensed milk is in tube containers not in cans. Thanks!
Vanjo Merano says
Vera, I am using 396 grams of condensed milk.
Jenny says
Pwede po ba walang vanilla extract sa pagwa ng leche flan?
Vanjo Merano says
Yes, you can use lemon rinds instead.
lpm says
heat up and down?
Chris says
My son needed to make Leche Flan for his project in Spanish subject and this recipe is what we followed. It turned out really delicious and family loved it. Its texture and sweetness is just perfect. For those who want it sweeter, they may add half can of condensed milk. Thank you panlasang Pinoy for all the recipes that you’re sharing. It’s a BIG help for a mom like me.
Ana A says
At last I made a perfect Leche flannwith your recipe. I don’t have a llanera and so I used 2 CorningWare mold (24 oz or 708 ml ). I had to add 10 mins on my baking time. Thank you and more power.
Ana
May Collantes says
Hi there! Im having problem with my caramel. I tried your procedure but for some reason it’s not melting like what you’ve shown.
Do I need to add water? Help please! my first time making it. Thank you.
Errol Balagan says
Hello! Tried this one! Steamer was not available so we used the oven! Really amazing! Thanksss!
Grace says
Can I ask what’s the temp of your oven and how long it need to bake Leche flan ?
Vanjo Merano says
sure, it is 350F or 176C.
LiLo says
I looove your webbsite ❤️. I’ve finally learned how to cook thanks to you at 32 ????. I’m born i the Ph, but i’ve been leaving in europe for 23 years. Met a Pinoy so i had to learn how to cook filippino dishes ☺️.
Vanjo Merano says
Woohoo! Cheers to you LiLo! I’m just here to let that inner chef within you sprout. Glad that you are now able to cook Filipino dishes. Feel free to ask if you have clarifications.
Mary joy says
Hi I have tried this one, is it really not soft? Like creamy soft. Because the finish product texture have a lot of holes in the leche plan. It’s kinda look like jelly texture and the caramilize sugar doesn’t melt to much. Help please I want a soft and creamy leche plan.
Vanjo Merano says
It seems that you need to adjust the temperature of your oven and make sure that the leche flan molds are covered completely with foil. Can you please tell me the exact steps that you did and an the brand of oven that you used? You might find the last question silly, but not all ovens are the same. There can be quite a bit of temperature difference between brands.
Lyn says
Why use white sugar? Can I use organic brown sugar?
Vanjo Merano says
Granulated white sugar is basically used for leche flan. It will turn brown when caramelized. Please feel free to use organic brown sugar.
Lyn says
How many degrees Fahrenheit ?
Vanjo Merano says
it is 350F, step 1 of the recipe above.
Rosalie Reyes says
I love how your recipes are very organized and precise. I’m an OFW physician in Singapore. I had no cooking skills whatsoever until about 3 weeks ago. I miss Filipino food so much, and decided I will cook them myself. Your website makes it so easy for me to cook my favorite Filipino dishes. And I love how you also mention the serving size, prep time, etc. I have OCPD, and your website is just excellent for me.
Thank you so much for sharing your recipes! 🙂
Vanjo Merano says
It is my pleasure Doc Rosalie. Thanks for always visiting us here 🙂
Kevin Kelley says
Gonna try first time
May I ask?
Okay to make the night before, and refrigerate?
And, I’m worried about if it stick to the mold… doesn’t the caramel stick? How to extract? Refrigerator first til it’s cold? Ow, warm the bowl?
Vanjo Merano says
Kevin, this is perfect to make a day before serving. Flans are better served chilled in my opinion.
Don’t worry about the flan sticking to the mold. The caramel will still be in liquid form even when refrigerated. Make sure to run a knife around the mold though to be able to get it out easily.