Leche Flan
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4.4
303 reviews
Good
Leche Flan
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Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be a crowd favorite.
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Ingredients
- 9 tablespoons sugar
- 12 egg yolks, from large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
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Instructions
- Preheat oven to 375 F.
- 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. Stir 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 the 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.
Notes
- Use cold eggs as the whites and yolks hold their shape better and separate more easily.
- Prepare the custard mixture as soon as the eggs are separated, as the yolks will form an outside skin when exposed to the air for too long. If unable to use the yolks right away, store them in a bowl of water and refrigerate them. Drain when ready to use.
- Breaking the yolks can be a little difficult when they're swimming in liquid milk. You can make it easier by stirring them with the condensed milk before adding the evaporated milk.
- Stir in one direction to keep from introducing too much air in the mixture as it will cause holes in the flan when cooked.
- Tap the llanera on the counter a few times and let it stand for a few minutes to release the trapped air pockets.
- If the mixture appears foamy, let it stand for a few minutes for the bubbles to subside.
- To ensure a smooth, silky consistency, strain the mixture using a cheesecloth or fine-mesh sieve to remove stray egg whites or froth.
- Do not steam or bake at too high a temperature. Use a water bath or bain marie to ensure the temperature rises slowly, and the custard thickens gradually.
- Do not overcook. The flan is done when an insert a toothpick in the center comes out clean.
- Leche flan is traditionally cooked in llaneras. If unavailable, you can use a round cake or bundt pan. Small ramekins or muffin tins will also work for individual servings. You can cook the caramel in a saucepan and pour it into the baking dish of your choice.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
215mg
(72%)
Sodium
82mg
(3%)
Potassium
231mg
(7%)
Sugar
30g
(60%)
Vitamin A
418IU
(8%)
Vitamin C
1mg
(1%)
Calcium
194mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 215mg | 72% |
| Sodium | 82mg | 3% |
| Potassium | 231mg | 5% |
| Sugar | 30g | 60% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 194mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
303 reviews
Good
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