Filipino Leche Flan
A silky, intensely rich custard made with egg yolks and condensed milk, steamed in a caramel-lined oval pan called a llanera. Denser and creamier than Spanish flan, this is the crown jewel of Filipino celebrations.
Ingredients
- 10 large egg yolks
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 tsp pure vanilla extract
- 3/4 cup granulated sugar
- 3 tbsp water
Instructions
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1
Make the caramel: In a small saucepan over medium heat, combine 3/4 cup granulated sugar and 3 tbsp water. Cook without stirring until the sugar dissolves and turns a deep amber caramel, about 8 to 10 minutes. Immediately pour into llanera pans (or an 8x8 baking dish) and tilt to coat the bottom evenly. Work quickly as the caramel hardens fast.
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2
Make the custard: In a large bowl, whisk 10 large egg yolks gently until smooth — do not incorporate too much air. Stir in 14 oz sweetened condensed milk, 12 oz evaporated milk, and 1 tsp pure vanilla extract until fully combined.
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3
Pour the custard through a fine-mesh strainer over the hardened caramel in the pan to ensure a silky, smooth texture.
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4
Cover the pan tightly with aluminum foil.
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5
Set up a steamer: Fill a large wok or deep pot with 2 inches of water and bring to a simmer over medium heat. Place a steamer rack inside. Set the flan pan on the rack, cover the pot, and steam over low-medium heat for 35 to 40 minutes, until the edges are set but the center has a slight jiggle.
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6
Remove from the steamer and let cool to room temperature. Refrigerate for at least 3 hours or overnight until fully set.
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7
To unmold: run a thin knife around the edges, place a serving platter face-down on top of the pan, then flip quickly in one motion. The caramel will flow down as a sauce over the flan.