Leche Flan, originally called “flan de leche” derived from a Spanish term, is a beloved Filipino custard dish that has gained worldwide popularity and is often served as a dessert at Filipino gatherings. Although Mexicans also have their version of flan de leche, Filipino pride runs deep in this delicacy.
Millie’s Leche Flan is a delicate and delicious Filipino custard recipe that boasts a layer of caramel sauce on top. The recipe calls for eight egg yolks, which are thoroughly beaten and combined with condensed milk, evaporated milk, and vanilla. The mixture is then poured onto a bed of caramel in a mold and steamed to perfection. A good quality Leche Flan should be silky smooth and melt in your mouth, like it’s a heavenly treat. 🙂
Ingredients: 4-6 servings
8 large egg yolks
1 can(12 oz.) evaporated milk
1 can(12 oz.) condensed milk
1 tsp vanilla extract
1 cup brown sugar
Steaming Procedure:
- On a large bowl, crack open 1 egg at a time, separating up to 8 egg yolks from the whites, saving the yolks to be used for the flan on a large mixing bowl.
- Beat the yolks thoroughly. Add evaporated milk, condensed milk and vanilla extract, then whisk again to combine ingredients evenly, until batter produces a slightly lathery texture. Set Aside.
- Place a cup of sugar on each mold you’re using. Using a tong, place llanera(mold) with sugar on a heated stove. Allow the sugar to melt on medium heat, until sugar is caramelized. Try to spread the caramel to cover entire surface of the mold.
- Top the caramel with the battered egg yolk. Let the batter reach at least half an inch below the Llanera(mold) surface. Cover each mold with aluminum foil.
- Apply enough water to fill the steamer pot and bring it in to a boil.
- Organize llaneras(mold) on a steamer basket and let it steam for 30-35 minutes. A delicious Leche Flan melts into your mouth as you take a bite of it.
- Remove from the heat, let it chill in the refrigerator for at least an hour. When ready to serve, place it on a flat tray or plate by flipping leche flan, allowing the bottom part where the caramelized sugar goes on top. Serve this delicious Filipino custard for dessert.
Note: Give it a little bit of a decoration of your choice to make it look more attractive to your audience, prior to serving.
If you’re using the oven for your delicious Leche Flan, set the oven to 375F, pour half amount of water on a large, deep baking pan, apply a metal rack to separate the leche flan tray, then place the tray on top of the rack. Remember to cover the leche flan pan with aluminum foil. Bake or steam leche flan between 35-45 minutes.
Insert a toothpick the middle of the flan to test if it’s fully baked. Toothpick should not have any custard residue when pulled. A flan dessert can be created in many shapes, depending on the mold you’re using.
Ready to Bake Leche Flan
