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The Best Leche Flan Recipe: A Filipino Classic

Leche Flan (Caramel Custard) is a cherished Filipino dessert made from egg yolks and milk, topped with caramelized sugar. Traditionally served during special occasions like birthdays and fiestas, it holds a special place in Filipino celebrations. However, in my household, we enjoy making it even without any particular occasion.

Every family in the Philippines has their unique way of preparing Leche Flan. In my family, the secret to achieving a flawless and smooth flan lies in straining the mixture through a cheesecloth. This step removes the excess roughness of the chalaza (the white part of the egg), ensuring a silky texture without bubbles. We believe that bubbles can alter the texture and taste of this delightful dessert. Of course, preferences may vary, and some might enjoy a different texture.

Give this recipe a try and let me know what you think. Enjoy the rich, creamy goodness of Leche Flan!

Ingredients

Ingredients

  • 18 pcs Large Eggs, Only use the yorks
  • 1/2 cup Granulated Sugar
  • 2 cans (28oz) Condesened Milk
  • 1 can (12oz) Evaporated Milk
  • 1/2 cup Fresh Milk
  • 1 tbsp Vanilla Extract

For the Caramel:

  • 1 cup Brown Sugar
  • 5 tbsp Water

Instructions

Instructions

Prepare the Egg Mixture:

  • 1
    • Separate the eggs and place the yolks in a large bowl. Reserve the egg whites for another use, such as making meringue.
    • Beat the egg yolks, then add condensed milk, evaporated milk, fresh milk, sugar, and vanilla extract. Mix until well combined.
    • Strain the mixture through a cheesecloth to remove bubbles and excess egg membranes for a smooth, bubble-free texture.

Make the Caramel:

  • 1
    • Combine sugar and water in a medium saucepan. Stir continuously until the sugar caramelizes and turns golden brown.
    • Pour an equal amount of caramel into each llanera (or flan mold) and let it cool and thicken.

Assemble the Flan:

  • 1
    • Pour the egg and milk mixture into each llanera over the caramel.
    • Cover each llanera with aluminum foil to prevent water from dripping onto the flan.

Steam the Flan:

  • 1
    • Place the llaneras in a steamer and steam for 20-30 minutes.
    • Remove the flan from the steamer, let it cool, and refrigerate for at least 20 minutes before serving.

Serve:

  • 1

    Enjoy your creamy and delicious Leche Flan!

Notes

Notes:

  • Straining the Mixture: Strain the egg and milk mixture through a cheesecloth to ensure a smooth, bubble-free flan.
  • Caramelizing Sugar: Stir the sugar continuously while making the caramel to prevent burning. Be cautious as caramel can get very hot.
  • Even Caramel Distribution: Pour the caramel into the molds quickly and evenly before it hardens.
  • Covering with Foil: Cover the molds with aluminum foil to prevent water from dripping onto the flan during steaming.
  • Steaming Time: Steam the flan for 20-30 minutes, but check for doneness by inserting a toothpick into the center. It should come out clean.
  • Cooling and Refrigeration: Allow the flan to cool completely before refrigerating. This helps it set properly and enhances the flavor.

Equipment

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • Cheesecloth
  • Medium saucepan
  • Llaneras (flan molds) or similar heatproof molds
  • Aluminum foil
  • Steamer or large pot with a steaming rack
  • Measuring cups and spoons
  • Spatula or spoon for stirring
  • Toothpick (for checking doneness)

Nutrition

Nutrition

Calories320
Carbohydrates45g
Cholesterol210mg
Fat12g
Fiber0g
Protein8g
Saturated Fat6g
Sugar44g
Trans Fat0g

ENJOYED THIS RECIPE? RATE IT!

★★★★★

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