leche flan

This is a simple and easy version of a famous Filipino dessert known as Leche Flan.

Leche Flan

eggs

condensed milk ((14 oz))

milk (or evaporated milk)

sugar

vanilla extract

Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).

Place the egg yolks in a big bowl then beat them using a fork or an egg beater

Add the condensed milk and mix thoroughly

Pour-in the fresh milk and Vanilla. Mix well

Put the mold (llanera) on top of the stove and heat using low fire

Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.

Spread the caramel (liquid sugar) evenly on the flat side of the mold

Wait for 5 minutes then pour the egg yolk and milk mixture on the mold

Cover the top of the mold using an Aluminum foil

Steam the mold with egg and milk mixture for 30 to 35 minutes.

After steaming, let the temperature cool down then refrigerate

Serve for dessert. Share and Enjoy!

Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be crowd favorite.

egg eggs

(14 ounces) sweetened condensed milk

(12 ounces) evaporated milk

Place 3 tablespoons of sugar in each of the three llaneras.

Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.

Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo

Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.

In a bowl, combine egg yolks and condensed milk. Whisk to combine.

Add evaporated milk, gently stirring in a circular motion until blended.

Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.

Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..

Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.

Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.

https://www.youtube.com/watch?v=SeQUB1zUVj4

Leche flan is the ultimate sweet treat! Smooth and creamy with golden caramel, it's sure to be a family favorite.

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How to Make Leche Flan

✅Ingredients

9 tablespoons sugar
12 egg yolks from large eggs
1 14 ounces can sweetened condensed milk
1 12 ounces can evaporated milk
 
✅Instructions

In each llanera, place 3 tablespoons of sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. 

Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on the bottom of the mold. Remove from heat and allow caramel to cool and harden.

In a medium bowl, combine egg yolks, evaporated milk, and condensed milk. Gently stir in a circular motion until blended. 

With a cheesecloth, strain the egg-milk mixture. Pour strained mixture into prepared llaneras.

Cover the llaneras with foil and arrange them in a wide, oven-safe dish with about 1-inch of water (water bath). 

Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of the custard comes out clean.

Remove from oven, allow to cool, and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.

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#lecheflan #caramelcustard

Leche Flan | Filipino Caramel Custard

Smooth custard topped with honey-colored caramel syrup. A hint of vanilla and the zest of lemon makes for an amazing dessert that you&#039;ll surely love.

Large egg yolks

Evaporated milk

Condensed milk

tsp Vanilla extract

Lemon juice

tbsp sugar

Pour 6 tablespoons of sugar into a metal mold.

Fire up the stove and caramelize the sugar under low heat.

Constantly swirl the liquefied sugar to cover the bottom of the mold evenly.

Once the caramelized sugar achieve a dark-honey color, remove it from the stove.

Set aside and allow the sugar to harden.

Prepare the caramel

In a large bowl, mix the egg yolks, evaporated milk and condensed milk.

Mix slowly and thoroughly, taking good care not to create bubbles.

Add vanilla extract and lemon juice. Mix slowly.

Strain the custard and transfer into the mold with the caramelized sugar.

Prepare the custard

Pour about 2 liters of water in the bottom pan of the steamer.

Place on stove and allow to boil.

Place the mold in the steamer and cover.

Set the heat to low and allow to cook for 55 minutes to an hour.

Once done, remove the mold and allow to cool down.

Option 1 - Steamer

Preheat the oven to 350℉.

Place the mold in a baking pan.

Add enough water up to 1 - 1 1/2 inch deep.

Once the oven reaches 350℉, place the water bath with the mold and bake for 1 hour.

Option 2 - Water bath

https://www.youtube.com/watch?v=sbq3BnYVDOc

Leche Flan is a smooth custard topped with honey-colored caramel syrup. A hint of vanilla and the zest of lemon makes for an amazing dessert that you'll surely love.

Ingredients:
8 large egg yolks
1 can Evaporated milk
1 can Condensed milk
1 tsp Vanilla extract
1 tsp Lemon juice
6 tbsp sugar 

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LECHE FLAN | Easy Filipino Cooking

Craving the creaminess of Filipino leche flan? Try this single-serve recipe for a delightful and easy-to-make dessert for one or two people.

evaporated milk

condensed milk

key lime juice (Dayap)

vanilla

brown sugar

water

hot water for water bath

Pre-heat your toaster oven or air fryer on &quot;bake&quot; setting to 350°F (175°C)

In a small pan, heat light brown sugar and water. Bring to a gentle simmer and swirl the pan occasionally. Once the sugar has caramelized and reached your desired color, immediately turn off heat.

Pour caramel into ramekin. Allow to cool and set.

In a bowl, break egg yolks and stir in one direction using a spatula.

Gradually add condensed milk, evaporated milk, key lime juice, and vanilla. Continue stirring in one direction until all the ingredients are well-blended. Do not over stir.

Place a fine mesh strainer over a glass measuring cup and pour the egg mixture.

Pour egg mixture over the prepared ramekin.

Place a pan on the oven tray. Gently transfer ramekin in the pan. Carefully pour hot water into the pan (bain marie, also known as water bath), not the ramekin. Cover with foil.

Slowly insert the tray into the middle of the oven.

Bake for 35 minutes or until the middle part comes out clean when a toothpick or knife is inserted.

Allow the Leche Flan and ramekin to completely cool. Refrigerate to chill.

I used pandan extract in my flan and added some sliced mangoes. It has a delightful combination and aroma. Definitely making it again!

Leche Flan is one of my favorite desserts but I've never tried making it on my own again after one failed attempt haha! But I found your recipe just as I was craving for it and decided to try again. I loved the texture of the Leche Flan and the sweetness was just perfect to my taste!

Looks like a traditional recipe, using yolk only... but I hope you create categories for "the other half of the egg" one of these days.  Since we're using only partial cans of sweetened + evaporated milk, and they are items I rarely use... how would I use the remainder of those ingredients?

Hi Lisa, as a single retired gal, I love your blog &amp; recipes for small portions. Can this flan be cooked in a regular oven? I have a Ninja airfryer/broiler/baker, etc, etc. It folds up off the counter when not in use, very narrow, a ramekin might hit the top. Thanks in advance for a reply.

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