Ingredients
For the caramel
- 1 cup white sugar
- 1/4 cup water
For the flan custard
- 10 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
- 1/2 cup granulated sugar (optional, for added sweetness)
Directions
Leche Flan is a beloved Filipino dessert known for its rich, creamy texture and luscious caramel topping. This smooth custard is made primarily from egg yolks, sweetened condensed milk, and evaporated milk, giving it a luxurious and velvety consistency that melts in your mouth. The dessert is traditionally cooked by steaming or baking in a water bath, which helps achieve its signature silky smoothness without curdling.
What makes Leche Flan truly special is its golden caramel layer, created by carefully caramelizing sugar until it reaches a deep amber color. This caramel coats the bottom of the mold, and when the flan is inverted for serving, it becomes a glossy, flavorful sauce that perfectly complements the sweet custard.
Leche Flan is a staple at Filipino celebrations, holidays, and family gatherings, symbolizing warmth, togetherness, and indulgence. It’s easy to prepare but delivers impressive results, making it a favorite for both home cooks and professional chefs. Whether served chilled for a refreshing treat or at room temperature, Leche Flan’s delicate balance of sweetness and creaminess makes it a timeless dessert that everyone loves.
Here’s a basic nutrition estimate per serving (assuming 8 servings):
Note: Nutrition may vary depending on exact ingredients and portion size. Let me know if you want a more detailed breakdown!
Steps
1 Done | Make the caramelIn a saucepan, combine sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns into a golden brown caramel. Quickly pour the caramel into your mold or llanera (flan molds), tilting to coat the bottom evenly. Set aside and let the caramel harden. |
2 Done | Prepare the custardIn a large bowl, gently whisk the egg yolks (do not overbeat to avoid bubbles). Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth and well combined. |
3 Done | Assemble and cookPour the custard mixture into the caramel-lined mold. Cover the mold with aluminum foil. Steam over low to medium heat for about 30-40 minutes or until set (a toothpick inserted in the center should come out clean). Alternatively, bake in a water bath (bain-marie) at 350°F (175°C) for about 45 minutes. |
4 Done | Cool and serveLet the flan cool to room temperature, then refrigerate for at least 2 hours. To serve, run a knife around the edges, invert onto a plate, and the caramel will drizzle over the top. |
