Filipino Leche Flan
A rich and silky Filipino caramel custard dessert that is a staple at celebrations, made with simple ingredients like eggs, evaporated milk, and sugar.
Servings: 8 servings
Calories: 210kcal
Ingredients
For the Caramel
- 1/2 cup white sugar Used for caramelizing
For the Custard
- 10 pieces egg yolks Only yolks are needed for a rich texture
- 1 can condensed milk For sweetness and creaminess
- 1 can evaporated milk Adds smoothness
- 1 teaspoon vanilla extract Adds flavor
Instructions
Preparation of Caramel
- In a small pan over medium heat, add the white sugar and allow it to melt without stirring.
- Once the sugar reaches a deep amber color, carefully tilt the pan to spread the caramel evenly.
- Pour the caramel into the bottom of a llanera (oval mold) and let it cool.
Custard Preparation
- In a mixing bowl, gently whisk the egg yolks until smooth. Avoid over-mixing.
- Pour in the condensed milk, evaporated milk, and vanilla extract. Mix until combined but avoid bubbles.
- Strain the mixture through a fine sieve to ensure smoothness.
Cooking
- Pour the custard mixture over the cooled caramel in the llanera.
- Prepare a water bath by placing the llanera in a larger baking dish filled with hot water.
- Bake at 350°F (175°C) for about 30 to 50 minutes, until set but still slightly jiggly in the center.
Cooling and Serving
- Allow the leche flan to cool completely, preferably overnight in the refrigerator.
- To serve, gently run a knife around the edges and flip onto a plate with a lip to catch the caramel.
Notes
Serve chilled for the best flavor. Optional to top with fresh fruit. Leftovers can be stored in the fridge for up to 4-5 days.