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.…
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By:Vanjo Merano23 CommentsUpdated: 9/2/18
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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 intendto serve flan tomany 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 donot 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 multiplemolds 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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
5 from 3 votes
Oven Baked Leche Flan Recipe
This leche flan version is cooked using the oven, instead of the traditional steaming method. It tastes as good as the original version and can be more convenient for people who uses the oven a lot.
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.
The water bath will give you more even cooking. Covering the flan with foil will also help with cooking. Put your dish on the center rack and let bake for 30-40 minutes, and then check every 10 minutes until the flan has a gentle jello-like movement in the center and the sides are set.
Why is my flan still liquid? Your flan is still liquid if you didn't bake it long enough with a water bath. Follow this recipe and your flan will turn out the way it's supposed to.
Carefully transfer the pan to the oven and bake until the flan is set, about 45 minutes. Check with a knife just to side of the center. If knife comes out clean, the flan is ready. Remove and let cool to room temperature before covering and refrigerating for at least one hour, or ideally overnight.
The name leche flan is translated into “milk custard,” and is often much richer than Spanish flan because it includes more egg yolks, condensed milk, and is steamed. Since there is an addition of milk, it's texture is much more jiggly and pudding-like than French flan.
The oven temperature isn't high enough for the plastic wrap to melt and it gives you a clear view of the flan while baking. However, if plastic in the oven gives you the heebie-jeebies, foil can step up to the plate as well. Covering the custard not only prevents it from forming a skin, but also helps it cook faster.
The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.
It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.
Flan bakes in Bain marie (flan dishes are set in a pan of water in the oven ) for 60 minutes. They are set when done baking, but need to sit and cool for 30 minutes, (more or less depending on temp of the kitchen) before inverting. This cooling period is essential.
After pouring the flan batter on the pan, over the hardened caramel, let it chill in the fridge for at least 6 hours, preferably overnight. The next day, remove it from the fridge, and use a knife to slowly loosen the flan from the sides of the pan.
The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.
(Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.) 9. Remove the roasting pan from the oven, and allow the ramekins to continue sitting immersed in the hot water for another 10 minutes.
The eggs are what help the custard set, and without them, the flan would fall apart. While it may be a lot of egg yolks, the end result will be completely worth it!
The name "Leche Flan" itself is derived from the Spanish word "flan," meaning custard, combined with the term "leche," which refers to milk. The dessert was introduced to the Philippines by the Spaniards and quickly became a hit among the locals.
“Leche Flan” is the Filipino version of Crème brûlée and is also known as Crème caramel. The main difference with this Filipino dessert is that leche flan is Jello-like in consistency, while crème brûlée is pudding-like. Another difference is how the leche flan is cooked.
Leche flan will always be a hit in Filipino celebrations not only because of its delicious and sweet taste paired with a smooth creamy texture but also because it never fails to evoke all the pleasant memories that you have built when there's a gathering with family and friends.
I was taught to cover my custards when baking. Creme brulee, flan, pot de creme, etc. It keeps moisture in and prevents the custard from browning on top. I've seen it done with both foil and plastic wrap.
You will love that Flan is a make-ahead dessert. It's so convenient for gatherings and entertaining. Refrigerate – cover with plastic wrap and refrigerate leftover flan for up to 4 days. Freezing – we do not recommend freezing flan as the consistency and smooth texture can change.
Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle. Remove the pan and admire your flan.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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