Baked Leche Flan

Baked Leche Flan
Baked Leche Flan, I was reading a lot of baking technique for making a leche flan which are normally cooked by steaming. Most involved complicated use of double baking pan with water barrier between the mold or llaneras. Today I tried to make it easier by simply baking the leche flan straight from the mold. I just baked the leche plan custard in a small cake pan at 300ᵒF to 325ᵒF for about 1 hour and the result was good it is comparable if not better with steam cooked leche flan. I could not compare the result with leche flan baked on a baking pan with water bath heat buffer for the reason that I have not tried such technique.

Leche Flan

The recipe of leche plan(See my previous Leche Flan recipe)is standard the only deviation you could do is adjust the sweetness buy adding more milk or using more eggs. Some recipes call for using whole eggs. Flavoring defends on your own selection you can always use flavored essence or just the rind of some citrus fruit. For presentations I topped the leche flan with some strawberries, cherries and grapes. Here is the recipe of my baked version of Leche Flan.

Baked Leche Flan - with fruits

Ingredients:

For the custard:
8 egg yolks
1 350ml can condensed milk
1/2 cup fresh milk
1/2 tsp. finely grated lemon rind

Baked Leche Flan - Ingredients

For the caramel:
3/4 cups white sugar

For fruit toppings:
strawberries
cherries
red and green grapes

Cooking procedure:

Baked Leche Flan - Cooking Procedure

In a small pan heat the sugar at low heat until it start to melt. Now continuously stir the melted sugar until it caramelised, when the color start to change to golden brown remove from heat and pour on to the mould tilting the mould to uniformly cover the bottom. Keep aside to let the caramel solidify. In a big mixing bowl mix and blend all the ingredients, whisk slowly to avoid air bubbles. Pour the leche flan custard into the mould and tightly cover with aluminium foil. Place in an oven pre-heated at 300ᵒF to 325ᵒF. Bake with the same temperature for 45 to 60 minutes. Or when the fork is inserted at the center and comes out clean. When done remove from the oven keep aside to cool down to room temperature. Place in refrigerator to chill before serving. To serve, run the handle of a spoon or fork around the mould sides then unmold by inverting onto a serving platter. Top with the fruit toppings.

Leche Flan Squares

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes

14 comments:

miracella said...

Hi! OMG! thanks a lot for this. =) imma bake tomorrow for my friend's birthday. :) i wonder, in the previous leche flan recipe, you used evaporated milk, here you used fresh milk. is there any difference? i so adore you for this. thanks a lot! =)

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dining table said...

I have never tried baking leche flan. I find it interesting. I really want to try it.

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ut-man said...

Hi miracella,
This one is on the experimental stage, please post your feedback.

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Kitchenette said...

i'm just wondering, do you still put the llanera in a pan with water while baking? or you directly put the llanera on the oven rack?

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ut-man said...

@Kitchenette,
I used a round (9" X 1-1/2") cake pan covered with aluminium foil, placed directly in the middle of the oven.

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Anonymous said...

How about lessening the amount of sugar for diabetic people?

I tried baking the leche flan but it's too sweet for my husband.

aida alcaraz

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ut-man said...

Hi Aida,
I totaly agree that leche flans are too sweet.
The recipe used sugar on the caramel lining only, and most was burned during caramelization. Perhaps reduce the amount of condensed milk and use more fresh milk instead but I am not sure if the custard consistency will be the same.
Never the less leche flan in my opinion is a “NO-NO” to diabetics and I am sure the doctor will definitely agree. Thanks for your feed back.

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shyla said...

Hi,
Did the consistency remain the same for the flan when it was baked without the steam bath? I noticed there were bubbles in the photos, I want to try and make it for a relative and its my first time doing so without the steam bath. Just want to make sure it didnt get malabsa or "runny" or too hard. Your input would be much appreciated! Thanks!

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ut-man said...

Hi Shyla,
Yes the bubbles probably was from the baking temperature that was for bain marie baking method. I guess it was too much for baking the custard straight from the thin baking dish I used. The use of higher temperature was also evident by the wilted bottom part of the flan if you look closely at the bottom. Other than those mentioned it was great and comparable with good leche flans I had tasted. If you are not into details and want a simpler method of cooking leche flan or want to experiment then you might as well try it. Just take note that although the cooking method generally affects the quality of a leche flan, there are other factors to consider as well. I hope that helps, goodluck.

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shyla said...

Hi,
Thank you for your input, I'll try and make an experiment out of it by using the bain marie method and just plain straight stick in the oven (with a lower temperature I think) and let you know. Your blog is awesome! I love cooking and your easy to follow recipes really make it easy. I'm also Ilocano and love the stuff that's in here that I don't know how to make but remember fondly growing up with those type of food. Salamat !

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Anonymous said...

hi,i've tried this ang sarap pati Husband ko nagustuhan nya it was himala kc picky cya sa pinoy foods tnx for sharing ur recipes ilove them...i've used my nuwave oven for this leche flan :) -fritzie

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StarNicky13 said...

Im trying this now! Waiting for it to be bake :))

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Lastly Sarmiento said...

Do you have recipe for this using nuwave oven?

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sophia denise Marban said...

1 can condense milk lang po??? Sa isang recipe kc which i tried 3 cans condense milk po kc plz clarify tnx

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