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.
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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.
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.
Your flan should be done when it's lightly colored and firm to the touch but not solid. To double check, stick the blade of your knife in the center of the flan and halfway down; the blade should come out clean. Carefully remove the baking pan from the oven, then remove the flan from the water bath.
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.
Covering the custard not only prevents it from forming a skin, but also helps it cook faster. When testing flans baked covered versus uncovered, the covered flans baked in one-third less the time.
Keep in mind when checking flan for doneness that the center should be slightly jiggly – just about a dime size of the center. It will set as it cools. Just as in cheesecake or quiche, if you cook it past this stage you end up risking curdled yuckiness.
Some recipes used whole eggs, some only egg yolks and others a combination. I prefer less sugar in a flavor-loaded custard for contrast. Flans can be served slightly warm, at room temperature or cold. Keep them in the baking dish until ready to invert on a serving plate.
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.
Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days.
If the flan cooks too rapidly, it will look like a sponge. The proteins will have toughened, squeezing out liquid—a process known as syneresis. Eggs in general are best cooked with gentle heat. Otherwise, they become tough and rubbery.
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.
Custard-based desserts require low and slow cooking. If you overcook or cook it too fast, the mixture will curdle and become spongy or grainy. To regulate the temperature, use a water bath when baking or steam over simmering (not boiling) water. How do keep flan from cracking?
Let's talk about basics! Flan is a gently cooked custard with a clear glaze of caramel on its top. I like it when the caramel has been cooked until it's an auburn brown, the texture of the custard is silky smooth and when I can really taste a hint of vanilla.
Place the baking dish/es inside another, larger oven safe dish with a layer of hot water to create a water bath. Bake at 350° F for 60-80 minutes, or until the center looks jiggly (think jello) but no longer liquid. Remove the flan from the oven and allow time to cool. Loosen & flip the flan.
Too many air bubbles will cause your flan to be spongey and not creamy. Using a water bath helps the flan cook evenly and not too fast. If the flan cooks fast, it will create air bubbles. We don't want air bubbles in our flan.
Remove your flan from the oven and take it out of the roasting pan. Remove the foil and allow it to cool on the counter for 1 hour till it comes to room temperature. Refrigerate for 4-6 hours.
Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan. Invert a platter with a raised rim on top of the flan and turn the pan and platter over.
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