Leche Flan With Lemon Recipe

Preheat the oven to 350 degrees F.

Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel for 5 to 6 minutes.

Reduce the heat to low and stir until the sugar is fully melted.

Remove the pan from the heat and carefully pour the caramel into a 9×5-inch loaf pan. Let the caramel cool for 5 minutes while you make the custard.

Add the egg yolks and condensed milk to a large bowl and whisk to combine then add the evaporated milk and lemon extract and whisk to incorporate.

Pour the custard into the pan with the caramel. Cover the pan with foil.

Set the loaf pan in a 9×13-inch baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.

Carefully transfer to the oven and bake for 35 to 40 minutes until the flan is fully set.

Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate overnight.

When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.

Enjoy!