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Leche Flan is a classic Filipino dessert that always brings back fond memories. Its rich, creamy texture paired with a sweet caramel topping makes it irresistible. Perfect for special occasions or just a sweet treat, this recipe is simple yet impressive. Follow these steps to create a dessert that will surely wow your family and friends. Let's dive into making this delightful treat!
Leche Flan Recipe
Ingredients:
- 1 cup for caramel sugar
- 12 egg yolks
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions:
- In a saucepan, melt the sugar over medium heat until it turns golden brown. Pour the caramel into the llanera or baking dish and spread evenly.
- In a mixing bowl, whisk the egg yolks. Add the condensed milk, evaporated milk, and vanilla extract. Mix well until smooth.
- Pour the mixture into the caramel-lined llanera or baking dish. Cover with aluminum foil.
- Steam for about 60 minutes or until the flan is set. Let it cool, then refrigerate for at least 2 hours before serving.
- To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate.
What You Will Need
H2: What you will need to make leche flan
- Sugar: Caramelizes to create a rich, golden layer that adds sweetness and a beautiful presentation to the flan.
- Egg yolks: Provide the creamy texture and rich flavor essential for a smooth, custard-like consistency.
- Condensed milk: Adds sweetness and a thick, creamy texture, making the flan rich and indulgent.
- Evaporated milk: Balances the sweetness and adds a smooth, velvety texture to the custard.
- Vanilla extract: Enhances the overall flavor with a subtle, aromatic note that complements the sweetness.
Read more: Spanish Flan Recipe
Tools and Instruments Required
What tools/instruments will be needed to make Leche Flan Recipe
- Saucepan: Melts sugar to create caramel, giving the flan its signature golden topping.
- Mixing bowl: Combines egg yolks, condensed milk, evaporated milk, and vanilla extract into a smooth mixture.
- Whisk: Ensures the ingredients blend smoothly without lumps.
- Llanera or baking dish: Holds the caramel and flan mixture, shaping the dessert.
- Aluminum foil: Covers the dish during steaming, preventing water from dripping into the flan.
- Steamer: Cooks the flan gently, ensuring a creamy texture.
- Knife: Loosens the flan from the dish for easy serving.
Leche Flan Recipe
Classic Filipino dessert made with caramel and creamy custard.
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Equipment
- Steamer
- Llanera or baking dish
- Mixing bowl
- Whisk
Read more: Flan Mexicano Recipe
Ingredients:
Main Ingredients
- 1 cup sugar for caramel
- 12 egg yolks
- 1 can condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 1 tsp vanilla extract
Instructions:
- 1. In a saucepan, melt the sugar over medium heat until it turns golden brown. Pour the caramel into the llanera or baking dish and spread evenly.
- 2. In a mixing bowl, whisk the egg yolks. Add the condensed milk, evaporated milk, and vanilla extract. Mix well until smooth.
- 3. Pour the mixture into the caramel-lined llanera or baking dish. Cover with aluminum foil.
- 4. Steam for about 60 minutes or until the flan is set. Let it cool, then refrigerate for at least 2 hours before serving.
- 5. To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate.
Notes:
For a smoother texture, strain the egg mixture before pouring it into the caramel-lined dish.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 7gFat: 7gSaturated Fat: 3gCholesterol: 210mgSodium: 90mgPotassium: 150mgSugar: 40gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg
Read more: Tres Leches Milk Cake Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the flan mixture and caramel as directed.
- Pour the mixture into the caramel-lined dish.
- Cover tightly with plastic wrap or foil.
- Refrigerate for up to 24 hours before steaming.
Freezing Instructions
- After steaming, let the flan cool completely.
- Wrap the entire dish in plastic wrap, then foil.
- Freeze for up to 1 month.
- Thaw in the refrigerator overnight before serving.
For a richer leche flan, use duck egg yolks instead of chicken egg yolks. They add a deeper flavor and creamier texture.
Frequently Asked Questions
FAQ:
How do I prevent bubbles in my leche flan?
Strain the egg mixture through a fine sieve before pouring it into the caramel-lined dish.
Can I use whole eggs instead of just yolks?
Using whole eggs will change the texture. Yolks give a creamier, richer flan.
How do I know when the flan is done steaming?
Insert a toothpick in the center. If it comes out clean, the flan is set.
Can I bake the flan instead of steaming it?
Yes, bake it in a water bath at 350°F (175°C) for about 50-60 minutes.
How long can I store leche flan in the fridge?
It can be stored for up to 3-4 days in an airtight container.
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