Leche Flan
A simple and easy version of the famous Filipino dessert, Leche Flan, made with eggs, milk, and sugar.
55m·DESSERT6Servings
Nutrition
495kcal
17gProtein
72gCarbs
15gFat
Ingredients
CARAMEL
Granulated Sugar
1 cup
CUSTARD
Eggs
10 pieces
Condensed Milk
14 oz
1 can
Milk
fresh or evaporated
1 cup
Vanilla Extract
1 teaspoon
Instructions
1Prepare the Caramel
10m
10mHeat Mold
Place the mold (llanera) on top of the stove and heat using low fire.
Make Caramel
Add the granulated sugar to the heated mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. Individual round pans can be used as a convenient alternative.
Coat Mold
Spread the caramel evenly on the flat side of the mold.
2Prepare the Custard
5m
5mSeparate Eggs
Separate the egg yolks from the egg whites. Only egg yolks will be used.
Beat Yolks
Place the egg yolks in a big bowl and beat them using a fork or an egg beater until smooth.
Add Milk
Add the condensed milk, fresh milk (or evaporated milk), and vanilla extract to the beaten egg yolks. Mix thoroughly until well combined.
3Steam the Flan
45m
45mPour Custard
Wait for 5 minutes after making the caramel, then pour the egg yolk and milk mixture into the mold over the caramel.
Cover Mold
Cover the top of the mold tightly using aluminum foil to prevent water from entering.
Steam
Steam the mold with the custard mixture for 30 to 35 minutes over medium heat.
4Chill and Serve
Cool Down
After steaming, let the mold cool down to room temperature.
Refrigerate
Refrigerate the leche flan for at least 2 hours, or until firm and well chilled.
Serve
To serve, carefully invert the mold onto a serving plate. The caramel should flow over the flan. Slice and enjoy.
Tips
Ensure the mold is heated gently to avoid burning the sugar when making the caramel.
Strain the custard mixture through a fine-mesh sieve before pouring it into the mold for a smoother texture.
If using individual ramekins, adjust steaming time accordingly, as they may cook faster than a large llanera.