Classic Filipino Leche Flan (Smooth & rich custard w/ caramel topping)
User Reviews
5
Classic Filipino Leche Flan (Smooth & rich custard w/ caramel topping)
Description
Leche Flan is a traditional Filipino custard dessert made using egg yolks combined with sweetened condensed milk, evaporated milk, sugar, and vanilla extract. The batter is strained to remove any lumps for a silky texture. The molds, called llanera, are first layered with caramelized sugar melted slowly over medium-low heat without direct flame to produce a golden caramel coating at the bottom, which becomes the topping after flan inversion.
The custard is poured into these caramel-lined molds, sealed in foil at the bottom to prevent water seepage, and baked in a water bath at 375°F. The water bath cooking gently sets the custard and prevents it from curdling or drying out, resulting in a custard that is smooth, creamy, and rich.
Once baked and cooled, the flan is inverted onto serving plates so the caramel topping coats the custard with a glossy finish. This dessert is traditionally served chilled and is notable for its silky texture and butter-like richness balanced by the caramel’s light bitterness.
Ingredients
- 50 g sugar granulated white
- 100 g egg yolk
- 126.6 .6 g sweetened condensed milk
- 176 g evaporated milk
- 4 g vanilla extract
- water for water bath
Instructions
Caramelizing the sugar
- Distribute the sugar evenly between two medium sized llanera molds.
- Use tongs to hold the llanera molds over the stove on medium-low heat and melt the sugar.
- Move the llanera around and swirl the caramel as the sugar melts to prevent it from burning. DO NOT place the mold directly on top of the stove because it will burn very quickly.
- The finished caramel should look golden brown and the sugar should be completely dissolved. Put the mold on the counter to cool for 5 minutes. Repeat with the other mold.
Making the leche flan
- Preheat the oven to 375 °F, measure out the remaining ingredients.
- In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk, and vanilla with a whisk.
- Pour the liquid over a fine mesh strainer into another bowl to remove lumps.
- Wrap the bottom of each of the leche flan molds with foil to prevent any accidental water seepage from the water bath into the molds.
- Pour the mixture into the two llanera molds and distribute evenly.
- Place the llanera molds into a larger sheet pan with high sides. Fill the sheet pan with water and leave about 20% of space from the top of the llanera mold. Be careful not to splash water into the llanera molds.
- Carefully place the pan into the oven and bake for 20 minutes.
- Check the firmness of the leche flan, if it’s firm and not jiggly you can remove it from the oven. If it’s slightly still jiggly when you touch the top, continue to bake for 2-5 more minutes. Finished leche flan should have a golden yellow color on the top.
- Place the leche flan to cool on the counter for 30 minutes, then move it to the fridge to continue to set for one hour.
- Use a sharp knife to run along the sides of the llanera mold, add a serving plate on top, and carefully and swiftly turn the llanera mold and plate upside down. Tap the bottom to release the leche flan from the mold. Serve either warm, or cold after refrigerating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2medium flan
Amount Per Serving
Calories 29275 kcal
% Daily Value*
| Calories | 292.75kcal | 15% |
| Carbohydrates | 35.16g | 12% |
| Protein | 9.46g | 19% |
| Fat | 12.71g | 20% |
| Saturated Fat | 6.14g | 31% |
| Cholesterol | 294.77mg | 98% |
| Sodium | 99.05mg | 4% |
| Potassium | 277.99mg | 6% |
| Sugar | 34.38g | 69% |
| Vitamin A | 550.16IU | 11% |
| Vitamin C | 1.66mg | 2% |
| Calcium | 236.98mg | 24% |
| Iron | 0.82mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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