• Prep Time: 20 min
  • Cook Time: 45 min
Leche flan
Leche flan

Number of servings


  • 0.33 cup granulated sugar
  • 2 tablespoons water
  • 5 egg yolks
  • 1 whole egg
  • 0.5 cup condensed milk
  • 1 12 oz. can evaporated milk
  • 0.25 cup heavy cream
  • 0.5 teaspoon vanilla extract
  • 2 Sunkist Blood oranges, segmented


Preparation: 20 minutes

Cooking: 45 minutes


  1. Preheat oven to 300-degrees.
  2. In a saucepan, combine granulated sugar and water. On high heat, bring to boil, to dark caramel stage.
  3. Pour immediately into an 8” flan or cake pan. Swirl pan so that the caramel covers the bottom of the pan. Allow to cool at room temperature.
  4. In a bowl, combine egg yolks and whole egg and whisk until fully combined.
  5. Using a rubber spatula, mix in condensed milk, evaporated milk, heavy cream, and vanilla extract. Once fully combined, strain mixture through a fine china cap strainer and pour mixture over the caramel in the flan or cake pan.
  6. Place pan on top of a sheet tray with at least 1” border sides. Place sheet tray with leche flan into the oven. Pour about 2 cups of hot water onto the sheet tray to create a bain marie to steam the leche flan inside the oven.
  7. Bake for about 30-45 minutes, or until center of the leche flan jiggles like jelly. If it wiggles like water, it’s not done. Check oven while baking to make sure the water bath has not become dry. If so, add more hot water.
  8. Once done, remove from oven and allow to cool to room temperature for 30 minutes before placing inside the refrigerator to chill.
  9. To serve, run a small paring knife around the leche flan to release the sides from the pan. Place a plate with a border over the top of the leche flan and quickly invert the leche flan. Allow the caramel syrup to drip over the flan as a sauce.
  10. Garnish with Blood orange segments around and on top of the leche flan and serve.