Indulge in the silky, rich goodness of this Filipino Leche Flan Recipe, a beloved Filipino dessert that delivers a smooth, creamy caramel custard experience with every bite. This classic treat combines simple ingredients to create a luscious custard topped with a golden caramel layer, making it the perfect sweet ending to any meal. Whether you’re a seasoned cook or a kitchen newbie, this authentic version is easy to master and guaranteed to impress!
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Why You’ll Love This Recipe
- Timeless comfort food: Filipino Leche Flan Recipe brings nostalgic flavors loved by generations straight to your table.
- Silky smooth texture: Every spoonful melts effortlessly, showcasing the perfect custard consistency.
- Simple ingredients: It relies on everyday pantry staples, making it accessible and budget-friendly.
- Impressive presentation: The glossy caramel topping adds a beautiful shine that makes it look professionally made.
- Versatile dessert: Perfect for celebrations, dinner parties, or just a sweet treat anytime.
Ingredients You’ll Need
This Filipino Leche Flan Recipe uses straightforward ingredients that each play a critical role in perfecting the custard’s taste, texture, and color. The balance of eggs, milk, and sugar creates that luscious consistency, while the caramel provides the signature rich flavor and beautiful amber hue.
- Eggs: Fresh whole eggs and egg yolks create the silky, creamy custard base without a rubbery texture.
- Evaporated milk: Adds richness and creaminess that’s lighter than heavy cream but fuller than regular milk.
- Condensed milk: Sweetens perfectly while contributing to the custard’s thick, luscious consistency.
- Sugar for caramel: Granulated sugar caramelized to a golden brown forms the signature glossy topping.
- Vanilla extract: Provides subtle aromatic notes that enhance the custard’s flavor.
Variations for Filipino Leche Flan Recipe
Making this Filipino Leche Flan Recipe your own is easy and fun. Depending on your tastes, ingredients on hand, or dietary needs, here are some creative tweaks to try without losing its authentic charm.
- Coconut leche flan: Substitute evaporated milk with coconut milk for a hint of tropical flavor.
- Low-sugar version: Use a sugar substitute like erythritol for caramel and custard to satisfy sweet cravings responsibly.
- Cheese-infused: Add a layer of grated cheddar cheese inside the flan for a rich, savory twist popular in the Philippines.
- Ube flavored: Mix in purple yam (ube) extract or puree for a colorful and festive variation.
- Mini flans: Use smaller molds or muffin tins to make individual portions for parties and gatherings.
How to Make Filipino Leche Flan Recipe
Step 1: Prepare the Caramel
Start by melting sugar over medium heat in a pan without stirring until it liquefies and turns a deep golden brown. Carefully pour the hot caramel into your mold or individual ramekins, swirling to coat the bottom evenly. Set aside to let it harden.
Step 2: Mix the Custard
In a large bowl, whisk together the whole eggs and egg yolks until combined but not overly frothy. Add evaporated milk, condensed milk, and vanilla extract, mixing gently until smooth and consistent. Avoid creating too much foam to ensure a tender custard.
Step 3: Strain the Mixture
Pour the custard mixture through a fine sieve into the caramel-coated mold. Straining removes any clumps or bubbles, ensuring a silky-smooth final texture.
Step 4: Steam or Bake the Flan
Cover the mold with aluminum foil to prevent water from dripping onto the custard. Steam the flan over a pot of boiling water for about 30 to 40 minutes, or bake it in a water bath (bain-marie) in a 350°F (175°C) oven for 45 to 60 minutes until the custard is set but still jiggles slightly in the center.
Step 5: Chill and Serve
Allow the flan to cool to room temperature before refrigerating for at least 4 hours or overnight. When ready to serve, run a knife around the edges and invert onto a serving plate to reveal the glossy caramel topping.
Pro Tips for Making Filipino Leche Flan Recipe
- Use room temperature eggs: They blend better with milk and prevent curdling during cooking.
- Control heat carefully: Cook the caramel slowly to avoid burning and bitterness.
- Cover tightly when steaming: Prevent water droplets from spoiling the surface by covering with foil.
- Don’t overcook: The flan sets gently and should still jiggle a little to maintain a creamy texture.
- Strain the custard: A fine sieve filters out lumps and air bubbles for perfect smoothness.
How to Serve Filipino Leche Flan Recipe
Garnishes
Top your leche flan with fresh fruit slices like mango or strawberries, or sprinkle toasted coconut flakes for added texture and flavor contrast.
Side Dishes
Serve alongside traditional Filipino snacks or merienda favorites, such as bibingka or puto, for a delightful mix of sweet and savory.
Creative Ways to Present
Try serving mini flans in pretty glass jars for individual portions, or layer flan with fruits and cream in a parfait glass for a modern twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover leche flan refrigerated in an airtight container for up to 4 days to preserve its creamy texture and fresh flavor.
Freezing
While refrigeration is best, you can freeze flan slices wrapped tightly in plastic wrap and foil for up to 1 month; thaw gently in the fridge before serving.
Reheating
To enjoy the best texture, serve the flan chilled or at room temperature. If desired, warm gently in a microwave at low power for a few seconds, but avoid overheating.
FAQs
Can I make leche flan without a steamer?
Yes! You can bake the leche flan in a water bath inside an oven, which gently cooks it and produces equally creamy results.
Why does my leche flan have bubbles or holes?
Overbeating the eggs or whisking too vigorously adds air to the custard; try mixing gently and straining before cooking to avoid bubbles.
Can I substitute milk types?
Evaporated and condensed milk are traditional for richness and sweetness, but you can experiment with coconut milk or dairy alternatives, keeping in mind the flavor and texture will change.
What’s the best way to caramelize sugar?
Cook sugar over medium heat without stirring initially; gently swirl the pan until it melts evenly and turns amber, then remove from heat promptly to avoid burning.
How long can I keep leche flan in the fridge?
Properly stored in a sealed container, leche flan remains fresh and delicious for up to 4 days in the refrigerator.
Final Thoughts
Now that you have this classic Filipino Leche Flan Recipe in your culinary toolkit, it’s time to jump into the kitchen and treat yourself and your loved ones. Its creamy texture, caramel richness, and simple preparation make it a dessert that’s both satisfying and memorable. Give it a try—you’ll quickly see why this timeless custard continues to capture hearts across generations!
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Filipino Leche Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 40-60 minutes
- Total Time: 4 hours 55 minutes (including chilling time)
- Yield: 8-10 servings 1x
- Category: Desserts
- Method: Steaming or Baking (water bath)
- Cuisine: Filipino
- Diet: Vegetarian
Description
Indulge in the silky, rich goodness of this Filipino Leche Flan recipe, a classic dessert featuring a smooth, creamy caramel custard topped with a glossy caramel layer. Made with simple pantry ingredients like eggs, evaporated milk, and condensed milk, this luscious custard is easy to prepare and perfect for any occasion, from casual treats to special celebrations.
Ingredients
Custard Ingredients
- 10 large eggs (whole eggs and egg yolks)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) condensed milk
- 1 teaspoon vanilla extract
Caramel
- 1 cup granulated sugar
Instructions
- Prepare the Caramel: Melt sugar over medium heat in a pan without stirring until it liquefies and turns deep golden brown. Carefully pour the hot caramel into your mold or individual ramekins, swirling to coat the bottom evenly. Set aside to let it harden.
- Mix the Custard: In a large bowl, whisk together the whole eggs and egg yolks until combined but not overly frothy. Add evaporated milk, condensed milk, and vanilla extract. Mix gently until smooth and consistent, avoiding too much foam to ensure a tender custard.
- Strain the Mixture: Pour the custard mixture through a fine sieve into the caramel-coated mold. Straining removes any clumps or bubbles, ensuring a silky-smooth texture.
- Steam or Bake the Flan: Cover the mold with aluminum foil to prevent water from dripping onto the custard. Steam the flan over boiling water for 30 to 40 minutes, or bake it in a water bath (bain-marie) in a 350°F (175°C) oven for 45 to 60 minutes until custard is set but still jiggles slightly in the center.
- Chill and Serve: Allow the flan to cool to room temperature, then refrigerate for at least 4 hours or overnight. When ready to serve, run a knife around the edges and invert onto a serving plate to reveal the glossy caramel topping.
Notes
- Use room temperature eggs for better blending with milk and to prevent curdling during cooking.
- Cook the caramel slowly over medium heat to avoid burning and bitterness.
- Cover the mold tightly with foil when steaming to prevent water droplets from spoiling the surface.
- Do not overcook the flan; it should still jiggle slightly to maintain its creamy texture.
- Strain the custard mixture to filter out lumps and air bubbles for perfect smoothness.
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 320 kcal
- Sugar: 40 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 230 mg