Easy Dessert: Homemade Leche Flan
Leche Flan is a classic Filipino dessert cherished at gatherings, fiestas, and celebrations.
You’ll discover the perfect blend of caramelized sugar and silky custard in our irresistible leche flan recipe.
I am excited to share with you this Filipino recipe that combines the richness of flavor and creamy texture and never fails to bring joy to any family gathering.
The Filipino's Classic Leche Flan
From caramelizing the sugar to achieving the perfect custard consistency.
Every step reminds me of the moments spent with my mom in the kitchen, learning her culinary secrets.
What I love most about this leche flan is its simplicity and versatility.
Whether it’s a casual Sunday brunch or a festive celebration, it never fails to impress.
The smooth texture and indulgent sweetness always leave my guests craving for more.
As I whisk the ingredients together, I can’t help but reminisce about the memories we’ve shared over this beloved dessert.
What is Leche Flan?
Leche flan, a popular dessert in the Philippines, has its roots in Spanish colonial influence.
The word “leche” itself means milk in Spanish, and the dessert is reminiscent of the Spanish flan or creme caramel.
During the Spanish colonization period, the Philippines adopted various culinary influences from Spain, including this creamy and sweet dessert.
Over time, the Filipino version of leche flan evolved, incorporating local ingredients and flavors to suit the Filipino palate.
While it maintains the basic structure of the Spanish flan, Filipino leche flan often features a richer custard made with condensed milk and evaporated milk, giving it a distinct flavor and texture.
It’s Flan versatility extends beyond dessert tables, often adorning shaved ice treats like halo-halo or served it as is.
This beloved dessert with caramelized sugar with a velvety custard blends with egg yolks, evaporated milk, and condensed milk.
Infused with vanilla extract and the zest of lime or calamansi, it radiates with a balanced, vibrant flavor profile.
Whether baked in the oven or gently steamed in llaneras (oval tin pans), Leche Flan undergoes a cooling ritual in refrigeration, ensuring its full set and chill.
Upon serving, the mold is elegantly inverted, unveiling the caramel sauce crowning the custard—a testament to its irresistible temptation.
Leche Flan Recipe
- 5 tablespoons sugar
- 12 egg yolks, from large eggs
- 1 can (14 ounces) condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon of Vanilla extract
- 1 lime or calamansi
Prepare the Caramel:
- In an oval baking pan or llanera, heat the granulated sugar over medium heat until it melts and turns golden brown. Be careful not to burn it.
- Spread it equally and once the sugar has caramelized into the bottom of a baking dish. Set aside.
Making The Flan Custard
- Use cold eggs as the whites and yolks hold their shape better and separate more easily.
- Separate the yolk from the egg white (only egg yolks will be used).
- In a large mixing bowl, whisk together the eggs until well beaten.
- Gradually add the condensed milk, evaporated milk, and vanilla extract to the beaten eggs, whisking continuously until well combined and smooth.
- To ensure a smooth consistency, strain the egg-milk mixture through a fine-mesh sieve or cheesecloth into a clean bowl.
- Carefully pour the strained mixture over the caramel in the oval baking dish.
Bake in a Water Bath
- Cover the oval dish or llaneras with foil so water will not get it.
- Place the baking dish or llaneras in a larger cooking pan or steamer.
- Steam it for 45-50 minutes, or until the leche flan is set.
Cool and Chill:
- Once cooked, remove the leche flan from the steamer and let it cool to room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight to allow the flan to set completely.
How to Serve the Leche Flan
- To serve, run a knife around the edges of the baking dish or llanera to loosen the flan.
- Place a serving plate upside down over the baking dish or llanera, then carefully invert to release the flan onto the plate, allowing the caramel to drizzle over the top.
- Slice and serve chilled.
Enjoy! 🍮
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