📝 About This Recipe
Leche Flan is the crown jewel of Filipino celebrations, a decadent legacy of Spanish colonial influence refined into a denser, richer version of the classic crème caramel. Unlike its lighter European cousins, this custard is prized for its ultra-creamy, velvety texture achieved by using only egg yolks and sweetened condensed milk. Each bite offers a harmonious balance of deep, amber caramel and a silky, melt-in-your-mouth interior that is simply unforgettable.
🥗 Ingredients
The Golden Caramel
- 1 cup Granulated white sugar (for lining the molds)
- 2 tablespoons Water (to help dissolve the sugar evenly)
- 1/2 teaspoon Lemon juice (prevents crystallization of the caramel)
The Silky Custard Base
- 10 pieces Large egg yolks (at room temperature; discard whites or save for meringue)
- 14 ounces Sweetened condensed milk (one standard can)
- 12 ounces Evaporated milk (one standard can)
- 1 teaspoon Pure vanilla extract (high quality for best aroma)
- 1/2 teaspoon Dayap (Philippine Lime) or Lemon zest (finely grated to cut through the richness)
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
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1
Prepare your 'llaneras' (traditional oval tin molds) or a 9-inch round cake pan. Ensure they are completely dry before starting the caramel process.
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2
In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and lemon juice. Swirl the pan gently—do not stir with a spoon—until the sugar dissolves and turns into a deep amber-colored syrup.
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3
Carefully pour the hot caramel into your molds, tilting them to coat the bottom surface evenly. Set aside to cool and harden completely.
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4
In a large mixing bowl, combine the 10 egg yolks and the sweetened condensed milk. Use a whisk or a fork to blend them gently; avoid beating too vigorously to prevent creating air bubbles.
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5
Slowly pour in the evaporated milk while continuing to stir gently. Add the vanilla extract, citrus zest, and a pinch of salt, mixing until the liquid is uniform in color.
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6
The secret to a smooth flan is straining. Pour the custard mixture through a fine-mesh strainer or cheesecloth into a clean bowl. Repeat this process 2-3 times to remove any chalazae or undissolved egg bits.
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7
Slowly pour the strained custard into the caramel-lined molds, filling them about 1 to 1.5 inches deep. Tap the molds gently on the counter to release any trapped air.
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8
Cover each mold tightly with aluminum foil. This prevents steam from dripping onto the custard, which would cause unsightly pits on the surface.
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9
Prepare a steamer with enough water to last 50 minutes. Once the water is boiling, reduce heat to low-medium to maintain a gentle simmer.
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10
Place the molds in the steamer basket. Steam for 45 to 55 minutes. The flan is done when a toothpick inserted comes out clean and the center has a slight, jelly-like jiggle.
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11
Remove the molds from the steamer and let them cool to room temperature on a wire rack.
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12
Once cooled, refrigerate the flan for at least 4 hours, or preferably overnight. This allows the caramel to liquefy and the custard to set firmly.
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13
To serve, run a thin knife around the edge of the mold. Invert a serving plate over the mold and flip quickly. Give it a gentle shake until you hear the flan drop, letting the golden caramel sauce cascade down the sides.
💡 Chef's Tips
Use only egg yolks for that signature dense, creamy Filipino texture; whites make it spongy. Always strain the mixture multiple times through a fine-mesh sieve to achieve a 'flawless' look. Maintain a low, gentle simmer while steaming; high heat causes bubbles and a porous texture. If you don't have a steamer, use a 'Bain Marie' (water bath) in the oven at 325°F (160°C) for about 60 minutes. Let the flan chill overnight; the flavor develops significantly and the caramel becomes a beautiful liquid syrup.
🍽️ Serving Suggestions
Serve chilled with a side of fresh mango slices for a refreshing tropical contrast. Pair with a cup of strong, bitter Philippine Barako coffee to balance the intense sweetness. Use as a topping for 'Halo-Halo', the famous Filipino shaved ice dessert. Garnish with a sprig of mint and a light dusting of sea salt to enhance the caramel notes. Enjoy as a standalone dessert after a savory meal of Adobo or Pancit.