Leche Flan, also known as Filipino milk custard, is a rich and creamy dessert made with egg yolks, condensed milk, and evaporated milk, topped with a golden caramel syrup. It's a staple in Filipino celebrations and often served during holidays, birthdays, and fiestas. Its silky texture and sweet, melt-in-your-mouth flavor make it a favorite across generations.
This classic dessert is typically steamed in llaneras (oval tins) and chilled before serving. Though simple in ingredients, its decadent taste leaves a lasting impression.
Leche Flan or Milk Custard Recipe by Kulinarya
Ingredients: Serve 8
- ½ cup white sugar
- 6 egg
- 1 can condensed milk
- 1 can evaporated milk
- Lime(dayap) for garnish
Preparation:
- In a preheated pan, caramelize the sugar over medium heat. Pour into a 9 inch llanera (oval tin pan) or small round molds. Set aside to cool.
- In a bowl, beat eggs. Add condensed milk and evaporated milk until well blended. Using a fine strainer or cheesecloth, strain the mixture and pour into the container with caramelized sugar. Cover tightly with foil.
- Slice the lime thinly crosswise.
Cooking:
Place the cored plan in a pot and add water till it reaches half way up the sides of the flan tin(bain-marie), or cook in a steamer. Cook for 1 hour until flan is firm.
Cool before removing from the container.
Run a knife or metal spatula around the flan. Turn it upside down on to a serving platter.
Tips:
Using egg whites makes leche flan lighter, while using only yolks make the flan as rich as tocino del cielo, another classic dessert. Dayap zest added to the custard mixture gives it a pleasant citrus aroma.
Flans are traditionally made in a llanera, an oval tin pan, but any shape pan can be used. Its handy to make flan in individual servings. End.
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