Description
Filipino Leche Flan is a rich, creamy caramel custard dessert made with a combination of eggs, condensed milk, and evaporated milk. Topped with a luscious caramel syrup, it’s a staple in Filipino households for celebrations and special occasions.
Ingredients
Scale
- For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
- For the Leche Flan:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the caramel: In a saucepan, combine the granulated sugar and water over low heat. Stir constantly until the sugar dissolves and turns golden brown. Be careful not to burn the sugar. Once it reaches a golden amber color, immediately pour the caramel into a round llanera (flan mold) or any heatproof dish. Swirl the dish to evenly coat the bottom with the caramel. Set aside to cool and harden.
- Prepare the leche flan mixture: In a large bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined. Do not whisk too vigorously to avoid creating bubbles in the mixture.
- Strain the mixture through a fine mesh strainer into another bowl to remove any egg yolk bits or impurities. This ensures a smooth, silky texture for the flan.
- Pour the leche flan mixture into the prepared mold with the caramelized sugar, filling it to about 3/4 of the way up.
- Cover the mold with aluminum foil to prevent water from dripping into the flan while steaming.
- Steam the leche flan: Prepare a steamer by boiling water in a large pot. Place the mold in the steamer basket, cover, and steam for about 30–45 minutes over low to medium heat, or until a toothpick inserted into the center of the flan comes out clean.
- Once cooked, remove the leche flan from the steamer and let it cool to room temperature. Chill it in the refrigerator for at least 2–3 hours (preferably overnight) before serving.
- To serve, run a knife around the edges of the flan to loosen it from the mold. Invert the mold onto a serving plate, allowing the caramel to flow over the flan. Slice and enjoy!
Notes
- Ensure you use a mold or pan that fits comfortably inside your steamer. A round or square llanera is traditionally used for this recipe.
- If you don’t have a steamer, you can use a large pot and a steaming rack or any heatproof dish to create a water bath for steaming.
- For a creamier texture, you can add a tablespoon of cornstarch to the milk mixture.
- Leche flan can be made a day ahead of time and stored in the refrigerator for up to 3–4 days.
- Feel free to adjust the sweetness by using less condensed milk or more evaporated milk depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 35g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg