Metro Manila · Leche Flan
Leche Flan (Spanish for milk flan) is the Philippine version of crème caramel or flan, a sweet custard dessert with caramel topping that is popular around the world.
The Philippine variant is a bit heavier than those of many other countries, as it is prepared with condensed milk and more egg yolks than, for example, the traditional Spanish version. The dessert is popular in restaurants as well as in private households, as it is easily prepared and has a long shelf life. Our recipe serves six to eight people.
- 10 egg yolks, beaten
- 1 big can of evaporated milk or 1 cup of fresh milk
- 1 big can of condensed milk
- 1 tsp. of vanilla extract
For the caramel topping:
- 1 cup of brown sugar
- 3 tbsp. of water
In a big bowl, mix the condensed milk with the beaten egg yolks.
Add the evaporated or fresh milk and the vanilla and mix well, but not so much that it gets foamy.
In low or medium heat, dissolve the sugar with the water in a pan until it becomes a thick, pale brow syrup. Don’t stir, just swirl the pan a bit.
Evenly spread the syrup in individual custard cups or the traditional llanera molds (available in every department store and many supermarkets).
Pour the mixture in the cups or molds with the syrup and cover them with aluminum foil.
Put them in a steamer and steam for about 20 minutes. Alternatively, you can put the cups on a tray or a cooking pan half filled with hot water and put them in an oven for 45 minutes, at 350ºF.
Insert a knife or toothpick in the Leche Flan - if it comes out clean, the flan is done.
Let it cool down at room temperature and then put it in the fridge for a couple of hours. To get the flan out of the cups/molds and on a plate, run a knife around the edges of the molds to loosen the flan, then put a plate on top and turn it all upside down.