📝 About This Recipe
A crown jewel of Filipino festivities, Leche Flan is a decadent, silky-smooth custard topped with a golden amber caramel. This version traces its roots back to the Spanish 'Flan de Leche' but distinguishes itself with an ultra-rich texture achieved by using only egg yolks and sweetened condensed milk. Every bite offers a luscious, melt-in-your-mouth experience that balances deep caramel notes with a delicate hint of citrus.
🥗 Ingredients
The Golden Caramel
- 1 cup Granulated white sugar (divided among llaneras or molds)
- 2 tablespoons Water (to help dissolve the sugar evenly)
The Custard Base
- 12 pieces Egg yolks (large, at room temperature)
- 1 can Sweetened condensed milk (14 oz / 397g)
- 1 can Evaporated milk (12 oz / 354ml)
- 1 teaspoon Vanilla extract (high quality or 1/2 vanilla bean scraped)
- 1 teaspoon Dayap (Key Lime) zest (finely grated for authentic aroma)
- 1/4 teaspoon Salt (to balance the sweetness)
For Steaming and Serving
- 4-6 cups Hot water (for the steamer or water bath)
- 4-5 pieces Fresh mint leaves (for garnish)
- 1/4 cup Macapuno strings (optional sweetened coconut sport for topping)
👨🍳 Instructions
-
1
Prepare your 'llaneras' (oval tin molds) or 8-inch round cake pans by ensuring they are completely clean and dry.
-
2
Place 1/4 cup of sugar and 1/2 tablespoon of water into each llanera. Place the mold directly over low heat on the stovetop, using tongs to hold the edge.
-
3
Gently swirl the mold as the sugar melts and turns into a clear, golden-amber liquid. Be careful not to burn it; remove from heat as soon as it reaches a deep honey color.
-
4
Tilt the mold to coat the entire bottom surface with the caramel. Set aside to cool and harden completely.
-
5
In a large mixing bowl, combine the 12 egg yolks and the sweetened condensed milk.
-
6
Using a whisk or a large spoon, gently stir the mixture in one direction. Avoid beating or whisking vigorously to prevent air bubbles from forming, which causes holes in the flan.
-
7
Slowly pour in the evaporated milk while continuing to stir gently. Add the vanilla extract, salt, and dayap zest.
-
8
This is the secret step: Strain the custard mixture through a fine-mesh sieve or cheesecloth at least twice into another bowl to ensure a perfectly smooth texture.
-
9
Pour the strained custard into the caramel-lined molds, filling them about 3/4 of the way to the top.
-
10
Cover each mold tightly with aluminum foil to prevent steam condensation from dripping onto the custard.
-
11
Prepare a steamer with boiling water. Place the molds in the steamer basket, cover, and steam over low heat for 45 to 60 minutes.
-
12
Check for doneness by inserting a toothpick into the center; if it comes out clean, the flan is set. The center should still have a slight, jelly-like jiggle.
-
13
Remove the molds from the steamer and let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
-
14
To serve, run a thin knife around the edges of the mold. Invert the flan onto a serving platter, allowing the golden caramel sauce to cascade down the sides.
💡 Chef's Tips
Always use low heat when steaming; high heat causes the eggs to boil, creating unsightly bubbles and a rubbery texture. Straining the mixture multiple times is non-negotiable for that signature professional 'silky' mouthfeel. If you don't have a stovetop steamer, you can bake the flan in a 'Bain Marie' (water bath) at 325°F (160°C) for about an hour. Adding a touch of citrus zest (lime or lemon) cuts through the richness of the yolks and milk, providing a sophisticated flavor profile. For an even richer flan, ensure you remove every bit of egg white from the yolks, as whites make the custard firmer and less creamy.
🍽️ Serving Suggestions
Serve chilled as a standalone dessert after a savory Filipino meal like Adobo or Kare-Kare. Top with a spoonful of Macapuno (sweetened coconut sport) for an extra layer of Filipino texture. Pair with a cup of strong, hot Barako coffee to contrast the intense sweetness of the caramel. Use leftovers as a decadent topping for 'Halo-Halo', the famous Filipino shaved ice dessert. Serve alongside fresh mango slices to add a bright, acidic contrast to the creamy custard.