Almond Leche Flan Recipe -
Almond Leche Flan Recipe
  • READY IN 9+ hrs

Almond Leche Flan

Recipe by  

"This is a great flan recipe that you'll love! I grew up around this recipe and I'll bet you'll be serving it again and again!"

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Ingredients Edit and Save

Original recipe makes 1 - 9-inch round Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    9 hrs 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
  3. In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
  4. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
  5. Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
  6. To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Easy to make. Absolutely delicious and you don't have to wait to eat it. It just mellows out and tastes better if you do!

Most Helpful Critical Review
Jun 04, 2008

The Philippine leche flan uses 9-10 egg yolk and 1 tbsp lemon juice added to the melted sugar. Vanilla extract is sometimes used to flavor, never almond extract.


12 Ratings

Jan 25, 2004

easy, but way too much almond, and too sweet. I like a good flan, and almond flavoring, and this was not appealing.

Oct 06, 2005

I have some suggestions: I think 1 tablespoon almond extract is little bit too much; maybe ?teaspoon will be better. Instead of 6 egg yolks, I put 5 whole eggs.

May 02, 2008

As it stands there is definitely too much almond flavor even for me. I have found that, if it is available where you live, substitute almond liqueur for the flavoring - a little more subtle.

Sep 29, 2009

I give a four because the recipe needs help, but if you help it, it's delicious! First of all, try 1-2 teaspoons of almond extract instead of a tablespoon. Second, refer to the Perfect Flan article on how to make this dessert just right. Don't forget, if you precook the milk and temper the eggs with it, the oven bake time will be cut down, so keep an eye on it. Third, if you use ramekins, this recipe will probably not fill 8 of them. My ramekins are fairly small, and my flans came out very thin. I garnished my flans with toasted slivered almonds, French Lace Cookies II, and piped sweetened whipped cream.

Nov 28, 2004

This did not taste like flan at all. It was way too sweet and had a strange taste to it. I follwed the recipe exactly so I am not sure what happened. If you are looking for a recipe for flan, this is not it. I will not try this again.

Jun 11, 2006

Good recipe. I'd recommend using more condensed milk though.


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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