Leche Flan

I don’t usually stick to the traditional recipe if I’m cooking Filipino dishes mainly because some of the ingredients maybe hard to come by. The leche flan however is a recipe I stick to. This is my mums recipe and every time I make it, it reminds me of her. My mum wasn’t a very adventurous cook and she had very simple tastes but this is one of her recipes I follow to the letter.

Leche flan is the Filipino version of the French Creme Caramel. It is denser and richer as it uses condensed milk instead of cream.  Leche Flan makes an appearance in every Filipino gathering and it’s safe to say that every family has a version of this recipe. My mum’s version and now mine, uses 8 egg yolks and so when I make leche flan, you’ll be sure to find a pavlova in the future to make use of the egg whites. 

The leche flan is traditionally made in an oval tin pan called “llanera” but I prefer to make mine in a 9 inch cake pan because it is easier to portion. Of course you can also make it in individual serving portions.

What you need to make Leche Flan

• Eggs – You need fresh egg yolks , Reserve egg whites for Pavlova or macaroons 
• Caster Sugar – To make the Caramel to line the Baking Tin
• Condensed Sweetened Milk – any brand will do 
• Evaporated Milk – any brand will do
• Vanilla – essence or paste 
• 23cm Baking Tin or Llanera – an oval shaped specialty mold for Leche Flan
• Steamer Set up

Steps in Making Leche Flan

• First up you need to make the caramel by cooking sugar in a saucepan until it turns a dark amber colour. Then you carefully pour the caramel into a greased 23cm round baking tin
• Whisk the egg yolks by hand or electric mixer until smooth. Then add both the condensed and evaporated milk. Add vanilla and whisk again until combined. Then strain mixture over the caramel in the baking tin. Cover tightly with 2 layers of plastic wrap.
• Place the pan into the steamer over simmering water and cook for 35 to 40 minutes.
• Set aside to cool and place inside the fridge for 6 hours, preferably overnight.
• Run a small knife around the flan to loosen it. Place a large serving plate on top of the pan and quickly invert to the plate. Cut into wedges.

What to Serve with Leche Flan

The flan is very rich and doesn’t need much to go with it. You can serve it with berries such as strawberries and raspberries or any berry coulis. In the Philippines, the Leche Flan is also used to top the Ice Dessert called Halo-Halo.

Leche Flan

Recipe by acmowlai

0.0 from 0 votes

Course: Desserts/Sweets, Pinoy Favourites

Servings

12

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• 1 cup caster sugar

• 8 egg yolks

• 375g can sweetened condensed milk

• 385 g full cream evaporated milk

• 1 teaspoon vanilla paste

Directions

• Grease a 23cm round cake pan . Place sugar in a small saucepan over medium heat. Cook sugar until melted stirring and swirling until it turns a caramel colour. Pour into prepared pan and tilt and swirl to coat the base.
• In a large bowl whisk egg yolks until smooth. Add the milks and vanilla and whisk until well combined.
• Strain the egg mixture into the prepared pan. Discard the solids in the strainer. Cover the pan tightly with two layers of plastic wrap.
• Place the pan in a steamer with water and cook for 35 to 40 minutes until just set in the centre. Set aside to cool and chill in the fridge for at least three hours to set preferably overnight.
• Run a small knife inside the pan to loosen the flan. Place serving plate on top of the pan and invert flan into the plate.
• Cut into small wedges to serve.

Notes

• This is so rich so small portions.