Oven Baked Leche Flan Recipe (2024)

FAQs

How long do you bake leche flan in the oven? ›

Place the baking dish into a deep roasting pan; pour in enough boiling water to come 1 inch up the sides of the dish. Bake in preheated oven until flan is set, 50 to 60 minutes.

(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 flan will continue to cook and set as it sits in the hot water.)

Pour the custard mixture into the caramel-lined pie plate. 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.

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.

Covering and Baking the Flan

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.

a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it. in the center. it'll finish setting as it cools.

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.

Problem 2 – Flans have ugly bubbles all around it; also the inside is not smooth. This is caused by too high baking/steaming temperature or too long baking time that makes the milk start boiling in the mixture, lead to overcooked flan.

Yet to make a flan or a crème brûlée, you'll need to put your custard in a bain marie while it bakes in the oven. The hot water evenly distributes heat around the custard, ensuring that the eggs don't curdle. It also prevents the top from drying out and splitting before the inside is fully cooked.

I always recommend using an oven thermometer. I like to bake my flan at a lower temperature so that it has time to cook evenly. and if your oven isn't calibrated correctly. it'll end up either under baked or over baked.

When should I flip my flan? ›

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.

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.

Very gently whisk until well combined. For a silky and smooth flan, you want to avoid creating bubbles when making the custard mixture. Bubbles in the mixture create holes in the baked custard, and lead to an unpleasant texture.

If it starts to simmer and your sugar is still in granules and has NOT dissolved, that can crystalize your caramel. You can swirl the pot — or at this point, you can go in with a clean spatula and stir it. Once all the sugar is dissolved, THEN you can turn up the heat and allow the mix to simmer.

Don't over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center. Cool slowly – Gently transfer to a wire rack and cool completely to room temperature before refrigerating.

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.

Traditional Flan, generally made from eggs, sugar, and milk or cream, usually lasts 3–4 days in the refrigerator. However, flan varieties that incorporate additional dairy products, such as cream cheese or condensed milk, may only last for a short time due to the shorter shelf life of these ingredients.

If your entire cake is undercooked, simply reset your oven correctly. And if your middle cake is undercooked, just cover your pan with a tin foil or baking parchment paper so that the heat will get trapped and cook the middle cake evenly.