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
Units
Scale
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