Leche Flan Recipe

Leche flan is a rich, creamy Filipino dessert made from egg yolks, condensed milk, evaporated milk, and sugar. It’s a popular treat during celebrations and special occasions.

Ingredients

  • Caramel:
  • 1 cup white sugar
  • 1/4 cup water
  • Flan Mixture:
  • 10 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Caramel:
  2. In a saucepan over medium heat, combine 1 cup of white sugar and 1/4 cup of water.
  3. Stir the mixture until the sugar dissolves, then stop stirring and let it boil until it turns into a golden brown caramel. Be careful not to burn it.
  4. Quickly pour the caramel into the bottom of a llanera (a traditional Filipino flan mold) or a round baking pan, tilting it to spread evenly. Set aside to cool and harden.
  5. Make the Flan Mixture:
  6. In a large mixing bowl, whisk together the egg yolks until smooth.
  7. Add the sweetened condensed milk, evaporated milk, and vanilla extract to the bowl.
  8. Mix gently until well combined, avoiding creating too many bubbles.
  9. Strain the Mixture:
  10. To ensure a smooth texture, strain the flan mixture through a fine-mesh sieve or cheesecloth into another bowl. This helps remove any lumps or chalazae (egg whites).
  11. Pour the Mixture into the Mold:
  12. Pour the strained flan mixture over the hardened caramel in the llanera or baking pan.
  13. Steam the Flan:
  14. Cover the llanera or baking pan with aluminum foil to prevent water from dripping into the flan.
  15. Place the mold in a steamer or large pot with a steaming rack. Add enough water to the pot to come halfway up the sides of the mold.
  16. Steam over medium heat for about 45-60 minutes, or until the flan is set. You can check for doneness by inserting a toothpick into the center; it should come out clean.
  17. Cool and Serve:
  18. Remove the flan from the steamer and let it cool to room temperature.
  19. Once cooled, refrigerate for at least 2 hours or overnight to fully set.
  20. To serve, run a knife around the edges of the flan to loosen it. Invert it onto a serving plate, allowing the caramel to drizzle over the top.

Enjoy your delicious leche flan!

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