Leche Flan is one of the most beloved Filipino desserts, known for its smooth, creamy texture and rich, caramelized flavor. This classic treat is often served during special occasions, family gatherings, or festive celebrations. With its delicious combination of egg yolks, condensed milk, evaporated milk, and vanilla, it’s no wonder why Leche Flan holds a special place in Filipino cuisine.
What is Leche Flan?
Leche Flan, also known as Filipino Caramel Custard, is a rich and creamy dessert that has been passed down through generations in the Philippines. The dish is made by blending egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract, then cooking the mixture in a mold with caramelized sugar at the bottom. The result is a velvety custard topped with a sweet, golden caramel layer.
Leche Flan is often compared to crème caramel, but the Filipino version is much denser, richer, and creamier, making it a delightful treat for anyone with a sweet tooth.
Why Leche Flan is a Filipino Favorite
Leche Flan’s sweet, rich flavor and creamy texture have made it a favorite dessert in the Philippines. It’s commonly served during birthdays, holidays, or any significant celebration. The contrast between the smooth custard and the slightly bitter caramel topping adds a unique depth of flavor to this dessert, making it irresistible. Additionally, it’s easy to prepare and requires only a few ingredients, which contributes to its widespread popularity.
Leche Flan
Equipment
- Small saucepan
- Llanera or flan mold
- Fine-mesh sieve or cheesecloth
- Steamer
- Knife (for unmolding)
Ingredients
- For the Caramel:
- 1/2 cup white sugar
- For the Flan:
- 10 large egg yolks
- 1 can 300 ml condensed milk
- 1 can 300 ml evaporated milk
- 1 tsp vanilla extract
Instructions
- Prepare the Caramel:
- In a small saucepan over low heat, melt 1/2 cup sugar until it turns golden brown and becomes liquid. Stir occasionally to prevent burning. Once the caramel is ready, immediately pour it into the bottom of a llanera (or flan mold). Swirl the mold to coat the bottom evenly with the caramel. Set aside to cool.
- Prepare the Custard:
- In a large mixing bowl, whisk together the egg yolks, condensed milk, evaporated milk, and vanilla extract until well combined. Ensure the mixture is smooth and free of bubbles.
- Strain the Mixture:
- Strain the custard mixture using a fine-mesh sieve or cheesecloth to ensure a smooth texture, removing any chalaza (the stringy part of the egg).
- Pour the Custard into the Mold:
- Pour the strained custard mixture into the llanera over the caramel layer. Fill the mold without overfilling.
- Steam the Leche Flan:
- In a steamer, bring water to a boil. Place the llanera in the steamer and cover with a clean cloth. Steam for 45-60 minutes, or until the custard sets (use a toothpick to check).
- Cool and Unmold:
- Once done, remove the leche flan from the steamer and allow it to cool at room temperature. Refrigerate for at least 3-4 hours before serving. To remove the flan from the mold, run a knife around the edges and invert it onto a plate.
- Serve and Enjoy:
- Slice and serve chilled, enjoying the smooth, creamy texture and sweet caramel topping.
Nutritional Information (per serving)
- Calories: 320
- Fat: 16g
- Carbohydrates: 42g
- Protein: 6g
Leche Flan Tips and Tricks
- Strain the mixture: Always strain the egg mixture to ensure a smooth and velvety texture.
- Don’t rush the caramel: Allow the caramel to cook slowly, and avoid stirring too often to prevent it from crystallizing.
- Steam gently: Ensure the water in the steamer is simmering gently to avoid any bubbles or air pockets in the custard. This will give you a smooth, flawless Leche Flan.
Why You’ll Love Leche Flan
Leche Flan is a dessert that combines simplicity and elegance. The smooth custard and sweet caramel topping make it irresistible to anyone with a sweet tooth. Whether you’re preparing it for a family gathering, a birthday celebration, or just as a treat to enjoy after dinner, Leche Flan never fails to impress. Its creamy texture and rich flavor will surely make it one of your favorite Filipino desserts.
FAQ: Common Questions About Leche Flan
Yes, you can also bake Leche Flan in a water bath at 350°F (175°C) for about 45 minutes to 1 hour. The key is to cook it gently to prevent cracks.
Leche Flan can last in the refrigerator for up to 3-4 days if stored properly in an airtight container.
Yes! While traditional Leche Flan is made with vanilla, you can experiment by adding flavors like coconut, orange zest, or even cinnamon to give it a unique twist.
Conclusion
Leche Flan is the perfect Filipino dessert to try if you’re looking for a rich, creamy, and indulgent treat. Whether you’re new to Filipino cuisine or a seasoned fan, this dessert will not disappoint. It’s easy to make, versatile, and can be enjoyed by people of all ages. With just a few ingredients and simple techniques, you can create a dessert that will wow your family and friends.
