Today, I would share with you the Leche Flan recipe I learned from my mother. We usually make this with caramelized sugar but for my family here in Spain, I do without the caramel due to my family’s request. They’re not a big fan of caramel.

For this recipe, you will need:

6 egg yolks

400 ml condensed milk

200 ml full cream or semi-skimmed milk

Pre-heat oven at 150ºC

In a bowl, place the egg yolk, condensed milk and milk. Mix well.

 Pour and strain into your baking dish. Just in case a piece of the egg shell fell into the mixture. I use a non-stick loaf pan.

 Cook it in your oven in a bain-marie. The heated water will transfer heat to your baking dish, baking and cooking so gently the flan – avoiding cracks and crusts from forming on top. I use a bigger baking dish and place my baking dish with the flan mixture in it. Meanwhile, I heat some water in the microwave. I then fill the bigger baking dish with the hot (not boiling) water until it reaches about 1/2 of the smaller baking dish. The key here is to cook the flan slowly, at low heat. The boiling water around it will make the flan set without the top getting burned.

Just to make sure the top doesn’t burn, I cover each baking dish with an aluminum foil. Once the custard is almost ready, I take off the aluminum foil so it would get a nice color since this custard does not have any caramel topping. You will know your custard is ready by sticking a toothpick in it and if it comes out clean, and then you’re ready to go!

 Chill. Serve and enjoy its creaminess!

This recipe was first seen in my sewing blog, To Sew With Love.

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