Description
Leche Flan is a classic Filipino custard dessert made with creamy egg yolks, sweetened condensed milk, and caramelized sugar — silky smooth, rich, and irresistibly sweet with a melt-in-your-mouth texture.
Ingredients
- 1 cup granulated sugar (for caramel)
- 12 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, melt the sugar until it turns into a golden amber caramel. Swirl the pan occasionally but do not stir.
- Quickly pour the caramel into llaneras (flan molds) or a round cake pan, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk egg yolks gently — do not create bubbles.
- Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth and well combined.
- Strain the mixture through a fine sieve to remove any egg solids and achieve a silky texture.
- Pour the custard mixture gently into the caramel-coated molds. Cover with aluminum foil.
- Prepare a steamer and steam the flan over low heat for 30–35 minutes, or until set (a toothpick inserted in the center should come out clean).
- Alternatively, bake in a water bath (bain-marie) at 350°F (175°C) for 45–50 minutes.
- Let the flan cool completely, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert onto a serving plate to release the caramel sauce.
Notes
- Use low heat when steaming to prevent the flan from curdling.
- Straining the custard before steaming ensures a smooth, creamy texture.
- Leche flan keeps in the refrigerator for up to 5 days — serve chilled for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Steaming or Baking
- Cuisine: Filipino