Filipino Leche Flan
Filipino Leche Flan is a decadent dessert known for its dense, rich, and creamy texture. Made with egg yolks, sweetened condensed milk, and evaporated milk, this version stands apart from its French and Spanish counterparts with its indulgent thickness and velvety consistency.
Topped with a golden caramel that cascades down the sides when served, leche flan is a showstopping dessert perfect for family gatherings or special occasions. Each bite offers a perfect balance of sweetness and creaminess, making it a beloved treat that brings a taste of home and tradition to every celebration.
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Ingredients
Instructions
Prepare the Caramel:
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In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a golden amber color, about 10-15 minutes. Be careful not to overcook, as it can easily burn.
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Carefully pour the caramel into a 9-inch round flan mold or individual ramekins, tilting the mold or ramekins to evenly coat the bottom with caramel. Set aside to cool and harden.
Prepare the Custard:
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In a large mixing bowl, gently whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract. Be careful not to create too many bubbles, as this can affect the texture of the flan.
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Pour the custard mixture through a fine-mesh strainer into the prepared flan mold or ramekins, on top of the hardened caramel.
Cooking Options:
Option 1: Oven Method:
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Preheat your oven to 325°F (160°C). Prepare a water bath by placing a large, deep baking dish filled with about 1 inch of hot water in the oven.
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Carefully place the filled flan mold or ramekins into the prepared water bath. Bake for 45-60 minutes until the flan is set but still slightly jiggly in the center.
Option 2: Stovetop Steamer Method:
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Prepare a stovetop steamer with a double boiler. Carefully place the filled flan mold or ramekins into the steamer.
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Cover the flan tightly with aluminum foil to keep steam from condensing on the flan. Steam for 45-60 minutes until the flan is set but still slightly jiggly in the center.
Cool and Set:
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Remove from the water bath or steamer and allow it to cool to room temperature.
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Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set fully.
Serve:
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To serve, run a thin knife around the edge of the flan mold or ramekins to loosen the flan.
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Invert the mold or ramekins onto a serving platter, allowing the caramel to drip over the flan.
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Enjoy your leche flan cold as a deliciously sweet ending to your Filipino fea
Maricel's Tips
- Always strain the custard mixture through a fine-mesh sieve before pouring it into the mold. This helps remove any bubbles or egg solids, giving you that perfectly smooth, silky texture.
- For a richer caramel, let the sugar cook until it is a deep amber color—just be careful not to let it burn. The deeper color adds a beautiful, slightly bitter note that balances the sweetness of the flan perfectly.
