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If there’s one dessert that truly captures the warm, indulgent spirit of Filipino cuisine, it has to be the Filipino Leche Flan Recipe. This velvety, luscious custard topped with a rich caramel glaze is a beloved classic that’s both simple and sophisticated. Each bite melts in your mouth with creamy sweetness balanced by a hint of caramelized sugar, making it a crowd-pleaser at family gatherings and festive celebrations alike. The Filipino Leche Flan Recipe is a testament to how a handful of humble ingredients can transform into an unforgettable, silky dessert that everyone will ask for seconds of.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential. Each component plays a crucial role, from the golden caramel that adds a beautiful color and bittersweet note, to the silky mixtures of condensed and evaporated milk that give the flan its signature smooth texture and creamy taste.
- Granulated sugar: Perfect for melting into that gorgeous caramel base that gives the flan its signature glossy top.
- Water: Just enough to help the sugar dissolve smoothly without crystallizing.
- Egg yolks: The heart of the custard, providing richness and a silky texture.
- Sweetened condensed milk: Adds a creamy sweetness that deepens the flan’s flavor beautifully.
- Evaporated milk: Lightens the custard while enhancing its creamy consistency without extra sweetness.
- Vanilla extract: Infuses the custard with a warm, inviting aroma and subtle flavor.
- Salt: Just a pinch to balance out the sweet elements and deepen the overall flavor.
How to Make Filipino Leche Flan Recipe
Step 1: Crafting the Perfect Caramel
Start by gently heating granulated sugar and water in a saucepan over low heat. The key here is patience and attention. Stir constantly until the sugar completely dissolves and transforms into a rich golden brown hue. This caramel is the crown jewel of the flan. Be mindful not to overcook it, or it will turn bitter. As soon as it reaches that perfect amber shade, pour it into your flan mold, swirling it around to coat the bottom evenly. This sets the stage for a luscious caramel topping.
Step 2: Mixing the Custard with Care
Next, whisk together the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt. The trick is to combine everything gently without whisking too vigorously to avoid bubbles, which can disrupt the smooth texture. This mix forms the silky custard base that defines the Filipino Leche Flan Recipe.
Step 3: Straining for Silky Smoothness
To ensure your leche flan is irresistibly creamy and free of lumps, strain the mixture through a fine mesh sieve. This step might seem small, but it makes a big difference by removing any coagulated egg bits, resulting in a flawless custard.
Step 4: Pouring and Preparing for Steaming
Carefully pour the strained custard into your caramel-lined mold, filling it about three-quarters of the way. Cover the mold with aluminum foil to protect the custard from steam droplets during cooking. This small detail keeps the texture pristine.
Step 5: Steaming the Custard to Perfection
Place your mold in a steamer basket set over gently boiling water. Steam on low to medium heat for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean. The slow, gentle heat locks in moisture and yields a custard that’s tender and just set.
Step 6: Cooling and Setting
Once steamed, let the flan cool at room temperature before chilling it in the fridge for at least 2 to 3 hours, or preferably overnight. This step deepens the flavors and firms up the custard for slicing.
Step 7: Serving the Filipino Leche Flan Recipe
Run a knife around the edges to loosen your flan, then invert it onto a serving plate so the luscious caramel sauce cascades over the top. Slice, serve, and prepare for delight in every bite.
How to Serve Filipino Leche Flan Recipe
Garnishes
The beauty of the Filipino Leche Flan Recipe lies in its simplicity, but you can elevate the presentation with a few thoughtful garnishes. Fresh fruit slices like ripe mango or strawberries add a burst of color and a refreshing contrast. A sprinkle of toasted coconut flakes provides texture and an extra layer of flavor that complements the custard’s sweetness.
Side Dishes
Leche flan pairs wonderfully with other Filipino favorites. Serve it alongside traditional kakanin or a cup of rich, aromatic barako coffee for a comforting treat. It also makes a fantastic dessert after a hearty meal of adobo or sinigang, offering a perfect balance of sweet and savory.
Creative Ways to Present
Beyond the classic round mold, try making individual portions using small ramekins or silicone molds for a charming touch. You can even layer the custard with thin slices of caramelized bananas for a playful twist. For festive occasions, dust the top with edible gold flakes or a light drizzle of chocolate sauce to add flair and decadence.
Make Ahead and Storage
Storing Leftovers
The Filipino Leche Flan Recipe keeps beautifully in the refrigerator. Store any leftovers tightly covered to prevent the custard from absorbing other odors. It’s best enjoyed within 3 to 4 days to maintain its creamy texture and fresh flavor.
Freezing
While freezing is not typically recommended because the texture can change upon thawing, you can freeze leche flan in an airtight container if needed. Thaw it slowly in the refrigerator overnight before serving. Keep in mind the custard might become a bit grainy, but the delightful taste will still shine through.
Reheating
If you prefer your leche flan slightly warm, gently reheat portions in the microwave on low power for 10 to 15 seconds. Be careful not to overheat, as this can lead to curdling. Most people enjoy it chilled though, so it’s often best served straight from the fridge.
FAQs
What makes Filipino leche flan different from other flans?
Filipino leche flan is renowned for its rich creaminess thanks to the use of condensed and evaporated milk, which give it a denser, more custardy texture compared to traditional flans that often use regular milk or cream.
Can I use whole eggs instead of just yolks?
Using only egg yolks ensures the thick, silky texture characteristic of the Filipino Leche Flan Recipe. Whole eggs might result in a firmer, less creamy flan, so stick to yolks for the authentic experience.
Is steaming the only way to cook leche flan?
While steaming is the most traditional and recommended method to achieve smooth custard without cracks, you can also bake it in a water bath in the oven. Steaming, however, provides more even heat and better moisture control for this specific recipe.
How do I prevent bubbles in my leche flan?
Whisk the ingredients gently to minimize air incorporation and strain the mixture before cooking. These steps help create a velvety smooth flan free from unwanted bubbles or holes.
Why does my caramel get hard after setting?
Caramel firms as it cools because the sugar crystallizes. This is normal and desired for the caramel crust on leche flan. When you invert the flan onto a plate, the hardened caramel melts into a luscious syrup, adding that signature sweetness and shine.
Final Thoughts
The Filipino Leche Flan Recipe is truly a treasure worth making again and again. Its rich, creamy custard and perfectly caramelized top promise to bring smiles and satisfy sweet cravings with every forkful. Whether you’re making it for a special celebration or a casual family dessert, this timeless recipe will soon become one of your most cherished indulgences. Give it a try and share the joy of this classic Filipino dessert with your loved ones.
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Filipino Leche Flan Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Filipino Leche Flan is a rich, creamy custard dessert topped with a smooth caramel sauce. Made with egg yolks, sweetened condensed milk, and evaporated milk, this steamed flan is a beloved classic in Filipino cuisine, perfect for special occasions or a delightful treat.
Ingredients
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 over low heat, combine the granulated sugar and water. Stir constantly until the sugar dissolves and turns a golden amber color, careful not to let it burn. Immediately pour the caramel into a flan mold or any heatproof dish, swirling it to coat the bottom evenly. Set aside to cool and harden.
- Mix the leche flan: In a large bowl, gently whisk together the egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt until dissolved and smooth, avoiding vigorous whisking to prevent bubbles.
- Strain the mixture: Pour the mixture through a fine mesh strainer into another bowl to remove any egg bits and ensure a silky texture.
- Pour into mold: Transfer the strained mixture into the caramel-coated mold, filling about 3/4 full.
- Cover the mold: Use aluminum foil to cover the mold to prevent water from dripping into the flan during steaming.
- Steam the flan: Boil water in a large pot with a steamer basket. Place the mold inside, cover, and steam over low to medium heat for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and chill: Remove the flan from the steamer and let it cool to room temperature. Refrigerate for at least 2 to 3 hours or preferably overnight to set fully.
- Serve: Run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate, allowing the caramel sauce to flow over. Slice and enjoy!
Notes
- Ensure low heat when caramelizing sugar to avoid burning and bitterness.
- Do not whisk the flan mixture too vigorously to keep the custard smooth and free of bubbles.
- Steaming time may vary depending on the size and depth of your mold; always check for doneness with a toothpick.
- Chilling overnight will improve the texture and flavor.
- Use a round flan mold (llanera) for the traditional shape, but any heatproof dish will work.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
