Description
Filipino Leche Flan is a rich and creamy caramel custard dessert made with eggs, milk, and sugar. It has a smooth texture and a luscious caramel topping, making it a beloved treat in Filipino celebrations.
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 10 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan over medium heat, melt sugar until golden brown to make caramel. Immediately pour into llanera (flan mold) or a round baking pan, swirling to coat the bottom evenly. Set aside to harden.
- In a bowl, lightly beat egg yolks. Avoid creating foam.
- Combine sweetened condensed milk, evaporated milk, and vanilla extract. Gradually add to the egg yolks, stirring gently to combine.
- Strain the mixture to remove lumps for a smooth custard.
- Pour the custard mixture over the set caramel in the mold.
- Cover mold with aluminum foil.
- Place mold in a larger baking dish filled halfway with hot water (bain-marie).
- Bake for 50-60 minutes or until custard is set (a toothpick inserted comes out clean).
- Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before unmolding.
- To serve, run a knife around the edges and invert onto a plate.
Notes
- Use fresh eggs for best texture.
- Be careful not to overcook to avoid a rubbery texture.
- Ensure water bath does not boil vigorously to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 320mg
Keywords: Leche flan, Filipino custard, caramel flan, creamy dessert, egg custard