Immerse yourself in the smooth, rich taste of Janis’s award-winning Leche Flan recipe. This traditional Filipino Custard Cake is a star attraction at every gathering, with its velvety texture and delectable flavor that echoes Millie’s flawless Flan. Crafted with precision and care, Janis’s Leche Flan embodies the delightful fusion of up to 10 meticulously chosen egg yolks, condensed and evaporated milk, aromatic vanilla extract, and sugar. Each bite of this Filipino Custard Cake is a testament to the meticulous preparation and passion invested into creating this timeless dessert.
But what sets this Leche Flan apart from others is not only the quality of ingredients used but also the meticulous attention to detail in the preparation process. The eggs are whisked to perfection, ensuring a smooth and luscious consistency. The milks provide a creaminess that tantalizes your taste buds, while the vanilla extract imparts a rich fragrance that heightens the overall culinary experience. In essence, Janis’s Leche Flan is not just a dessert—it’s a gastronomic journey that takes you right to the heart of Filipino culinary traditions. Whether it’s a casual gathering or a grand celebration, this Filipino Custard Cake guarantees to captivate and impress, making each occasion even more memorable.
Ingredients: 4-6 servings
10 large egg yolks
1 large can(14 0z) condensed milk
1 small can(8 oz.) evaporated 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 a dozen egg yolks from the whites, saving the yolks to be used for the flan. Place the collected yolk on a large mixing bowl.
- Beat the yolks thoroughly. Add condensed milk and whisk thoroughly. Add evaporated milk and vanilla extract next, 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 award-winning, Leche Flan or Filipino custard cake for dessert.
Tip: 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.
