Description
Filipino Leche Flan is a rich, creamy caramel custard dessert made with egg yolks, condensed milk, and evaporated milk. It is steamed to achieve a smooth, silky texture and topped with a luscious caramel sauce, making it a beloved traditional treat perfect for any occasion.
Ingredients
Scale
For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
For the Leche Flan:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the caramel: In a saucepan, combine the granulated sugar and water over low heat. Stir constantly until the sugar dissolves and turns golden brown. Be careful not to burn the sugar. Once it reaches a golden amber color, immediately pour the caramel into a round llanera (flan mold) or any heatproof dish. Swirl the dish to evenly coat the bottom with the caramel. Set aside to cool and harden.
- Prepare the leche flan mixture: In a large bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined. Do not whisk too vigorously to avoid creating bubbles in the mixture.
- Strain the mixture: Strain the mixture through a fine mesh strainer into another bowl to remove any egg yolk bits or impurities. This ensures a smooth, silky texture for the flan.
- Fill the mold: Pour the leche flan mixture into the prepared mold with the caramelized sugar, filling it to about 3/4 of the way up.
- Cover the mold: Cover the mold with aluminum foil to prevent water from dripping into the flan while steaming.
- Steam the leche flan: Prepare a steamer by boiling water in a large pot. Place the mold in the steamer basket, cover, and steam for about 30–45 minutes over low to medium heat, or until a toothpick inserted into the center of the flan comes out clean.
- Cool and chill: Once cooked, remove the leche flan from the steamer and let it cool to room temperature. Chill it in the refrigerator for at least 2–3 hours (preferably overnight) before serving.
- Serve: To serve, run a knife around the edges of the flan to loosen it from the mold. Invert the mold onto a serving plate, allowing the caramel to flow over the flan. Slice and enjoy!
Notes
- Using a fine mesh strainer ensures a smoother texture by removing any unwanted bits.
- Do not over whisk the egg yolks mixture to avoid air bubbles which can affect texture.
- Covering the mold with foil helps prevent water condensation from dripping into the flan during steaming.
- Steaming over low to medium heat ensures even cooking without curdling the custard.
- Chilling the flan overnight enhances its flavor and allows it to set properly before serving.
- If you don’t have a traditional llanera mold, any heatproof round dish can be used.
