Leche Flan is a traditional Filipino dessert consisting of a steamed custard topped with a caramel sauce. It is a staple of many Filipino households and is relatively easy to make at home. Enjoy!
Specifications
12
15 minutes
1 hour
1 hour 15 minutes
Ingredients
- 9 tablespoons sugar
- 12 large egg yolks
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
Equipment
- 3 llanera molds (if you don't have these, you can substitute with any oven-safe pan)
- Cheesecloth or fine mesh sieve
- Large oven-safe dish (to be used as a water bath as you bake)
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 caramel.
- Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold.
- 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.
