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
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 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
