Leche Flan
A richly smooth Filipino steamed custard made with egg yolks and condensed milk, crowned with a layer of golden caramel. Denser and creamier than its Spanish cousin, it is the centerpiece of every Filipino fiesta dessert table.
Ingredients
- 12 large egg yolks
- 14 oz can sweetened condensed milk
- 12 oz evaporated milk
- 1 tsp vanilla extract
- 1/2 cup white granulated sugar (for caramel)
- 3 tbsp water (for caramel)
Instructions
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1
Preheat oven to 325°F (165°C). Have a large roasting pan ready for the water bath.
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2
Make the caramel: combine 1/2 cup white granulated sugar (for caramel) and 3 tbsp water (for caramel) in a small saucepan over medium heat, swirling gently (do not stir) until the sugar turns a deep amber color, about 5-7 minutes. Immediately pour the caramel into an 8x4-inch loaf pan or individual llaneras, tilting to coat the bottom evenly. Set aside to harden.
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3
In a large bowl, whisk 12 large egg yolks until smooth. Add 14 oz can sweetened condensed milk and 12 oz evaporated milk and whisk gently until fully combined. Add 1 tsp vanilla extract and stir. Avoid whipping air into the mixture.
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4
Pour the custard mixture through a fine-mesh strainer into the prepared pan over the hardened caramel to remove any chalazae or foam.
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5
Cover the pan tightly with aluminum foil. Place it in the roasting pan and add enough hot water to come halfway up the sides of the flan pan (water bath).
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6
Bake for 45-55 minutes until the custard is just set - it should jiggle slightly in the center but not slosh. A thin knife inserted near the center should come out clean.
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7
Carefully remove the flan pan from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight until fully chilled and firm.
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8
To unmold, run a thin knife around the edges of the pan. Place a serving platter larger than the pan over the top, then quickly invert in one confident motion. The caramel sauce will flow down over the custard. Slice and serve cold.