Leche Flan is the Filipino version of Crème Caramel which is popular in Europe. It is, according to Wiki, a heavier version of Spain’s Flan de Leche (literally means ‘Milk Flan’) which uses more egg yolks and condensed milk. Leche Flan, like the Filipino Spaghetti, parties are not complete without this.
Leche Flan has also been a favorite dessert of mine. When dining out in a Filipino restaurant, I make sure to always have this. Honestly, the first time I made this was a complete failure – the flan was so soft that it was about to break and it had a very pale color. The second was the same. Another problem I encountered was the caramelized sugar – I was so impatient that I did not wait the sugar to be well caramelized before putting it into the molder. I did not do it again within months. Last year, I was craving for it and this dessert was out of reach. So, I decided to be patient because I know it’s the only key to get a good Leche Flan, if not perfect. And you know what? I got it perfectly!!
This blog was not present during that time so I have not shared them with you. And since I started this blog, I have not made one ‘coz it uses a lot of egg yolks and I have no idea what to do with the egg whites except for Swiss Meringue Buttercream. Or maybe I have, but I don’t want to do additional baking/cooking/steaming. Yeah, I guess that was the reason.
Anyway, last month, I finally had the ‘power’ to spend time at the kitchen for hours, so I made this dessert again.
- 1 large can evaporated milk
- 1 large can condensed milk
- 10 egg yolks
- 1 tsp vanilla extract
- 1 cup sugar
- 3/4 cup water
- Prepare your moulds and set aside.
- In a small saucepan with medium heat, add sugar and water. Do not stir. Cook until it caramelizes or turns amber. Immediately pour and divide into the prepared moulds. Let it cool down.
- Meanwhile, mix the evaporated milk, condensed milk, egg yolks and vanilla extract in a bowl.
- Divide the mixture to the prepared moulds until its about 1 – 1.5 inch thick.
- Cover the mould with aluminum foil. Steam for 30-35 minutes.
- When done, let it cool down then keep in the fridge for about 3 hours or until chilled.
- When ready to serve, run a knife thru the edges and invert in a serving plate.
*Ramekins can also be used instead of the aluminum moulds: Pour caramelized sugar, next the custard mixture and cover tightly with aluminum foil. Bring a pot of water to a boil. Place the ramekins in a pan (e.g. roasting pan). Add hot water to the roasting pan (water bath) until it reaches half-way up the sides of the ramekins. Bake at 350 F for 40 to 50 minutes until the flan is firm. Let the ramekins cool and then let them chill in the refrigerator for an hour or so.
Source recipe: Leche Flan by Ang Sarap
Ohh! Just look at that?! So smooth and creamy!!
What did I do with the egg whites? It will be on the next post.
I enjoyed this dessert until the last bite! 😀
Don’t know how to caramelize sugar? Click here.