Classic Leche Flan Recipe
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Leche Flan is a beloved Filipino dessert known for its smooth, creamy texture and rich caramel flavor. Here’s a simple yet authentic recipe for making a delicious Leche Flan.
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Custard:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
Instructions:
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Prepare the Caramel:
- In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium-low heat, stirring gently until the sugar is dissolved.
- Continue cooking without stirring until the syrup turns a deep golden brown. Carefully swirl the pan occasionally for even caramelization.
- Quickly pour the caramel into your flan mold (llanera) or any heatproof oval or round baking dish. Tilt the mold to spread the caramel evenly on the bottom. Allow the caramel to cool and harden.
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Prepare the Custard:
- In a large bowl, whisk the egg yolks until smooth. Add the condensed milk and evaporated milk, mixing until fully incorporated.
- Add the vanilla extract and mix well. For a smoother texture, strain the custard mixture through a fine mesh sieve to remove any lumps or bubbles.
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Combine and Cook:
- Pour the custard mixture into the caramel-lined mold. Cover the mold with aluminum foil to prevent water from dripping into the flan during cooking.
- Place the mold in a steamer and steam over medium heat for about 45 minutes to 1 hour, or until the flan is set. You can check for doneness by inserting a toothpick or knife into the center; if it comes out clean, the flan is ready.
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Cool and Serve:
- Remove the mold from the steamer and let it cool to room temperature. Once cooled, refrigerate the flan for at least 4 hours or overnight to allow it to set completely.
- To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate, allowing the caramel to drizzle over the top.
Enjoy your creamy, delectable Leche Flan!