Leche Flan is a delicious Filipino dessert that resembles Creme Caramel and Caramel Custard. This sweet dessert is best known as Spanish Flan throughout the world, but in the Philippines, it’s called Leche Flan. “Leche” is a Spanish word for milk which is one of the two main ingredients. It’s made with eggs, milk and sugar with soft caramel on top.
Filipinos usually serve Leche Flan during Fiestas (Feast Day) and on special occasions like Christmas, New Year, Birthdays and such.
I remember our house was so steamy and hot because my Mom would make dozens of them, which will be gone in minutes. My Mom uses my Lola’s (Grandmother’s) Special Leche Flan recipe for decades. (Secret ingredient will be revealed soon on my next post about Leche Flan).
My Mom taught me how to make Leche Flan at a very young age, about 10 or so. The measurements of the ingredients are no brainer as Leche Flan is made out of only 2 main ingredients; eggs and milk. Every time we make Leche Flan, she always reminds me not to beat the mixture fast so as not to create bubbles (for me at that time, it really doesn’t matter if there are bubbles or not – they taste good either way).
Smooth and Perfect Leche Flan Recipe
FOR THE CUSTARD:
10 egg yolks
1 can (12 oz) condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract
1 tsp lime zest (optional)
FOR THE CARAMEL:
9 tbsp sugar
How to Make Smooth and Perfect Leche Flan?
1. Prepare 3 llanera or flan molds. Scoop 3 tbsp of sugar in each of them. In low heat, place the llanera (flan molds) on top of the stove and let the sugar dissolves. Using tongs, turn the llanera in circular motion to prevent the sugar from burning. Allow the sugar to turn to amber and caramelise evenly. Once the sugar turned to liquid, remove the llanera from heat. Set aside.
2. In a large bowl, place the egg yolks and slowly beat them with a fork. Don’t beat too fast to prevent creating bubbles. Now, slowly add the evaporated and condensed milk into the egg yolk while stirring continuously.
3. Add the vanilla extract and lime zest (if using) and stir until all is well blended. To make the flan smooth, sieve the mixture with a strainer to remove the pulp and undesired bits of egg yolks.
4. Now, pour the mixture into each mold. This recipe can make 3 regular sized llanera. Tap the mold several times on a bench top or table to get rid of the bubbles.
5. Prepare water bath tray and gently place llanera on top.
6. Bake in the oven at 180C or 350F for 25 – 30 minutes or until an inserted toothpick comes out clean.
7. Let the flans cool down and place in the fridge to chill.
Serve this Smooth and Perfect Leche Flan with your family and friends!
The Secret to a Smooth and Creamy Leche Flan:
- Using a steamer back in the day will leave uneven texture in the centre of the leche flan because of the moisture that circulates inside the steamer. Thus, my Mom told me to use “katsa” or “katya” (muslin cloth) to cover each layer of the steamer so the moisture will get trap on the cloth. It’s a tricky process because sometimes the muslin cloth would touch the leche flan and could end up ugly.
- Baking leche flan in a water bath method is the best way. I got this neat idea from Lalaine of Kawaling Pinoy’s Leche Flan recipe. I tried it once and it worked perfectly so from then on I was using this technique whenever I make Leche Flan.
- Do not overcook the flan. The centre should be set but still a little bit jiggly. Overcooked flan could have bubbles on the sides and could curdle.
- To avoid bubbles in your flan, try not to beat it too fast. Beating it too fast could add air to the milk-egg mixture and would create bubbles while it is cooking.
- Can you freeze cooked leche flan? I don’t think so. Leche flan is not a dessert to be frozen. Although, you can store it in the fridge once it has cooled down.
- You can add fruits like strawberries, blueberries, peaches and cherries on top of the leche flan.
Did you make this Smooth and Perfect Leche Flan? Please leave us a comment below.