Back to Desserts
Leche Flan
Serves 8 Prep 20 min Cook 4 hr 45 min Total 5 hr 5 min Type Dessert Origin Filipino

Leche Flan

The Filipino caramel custard: dense egg-yolk-and-condensed-milk custard steamed in moulds, inverted so the dark caramel pours over.

Serves 8 Prep 20 minutes Cook 45 minutes (plus 4 hours chilling) Units Rate

Overview

Sugar caramelises in each llanera tin until amber and runny; tins set aside to cool. Yolks whisk gently (don't aerate, that creates bubbles in the set flan) with condensed milk, evaporated milk and a splash of vanilla. Custard strains through a fine sieve into the caramel-lined tins. Steams in a bain-marie 40-45 minutes (or oven-bakes covered in a water bath at 160°C). Cools completely; chills for 4 hours. Inverted onto plates at service, the caramel becomes the sauce.

Ingredients

Caramel

  • 200 g caster sugar
  • 2 tablespoons water

Custard

  • 10 egg yolks (large)
  • 400 g sweetened condensed milk (1 standard tin)
  • 350 ml evaporated milk
  • 1 tablespoon vanilla extract
  • 1 strip of lemon peel (optional, just the yellow zest)

Method

Stage 1 - Caramel

  1. Combine the sugar and water in a small heavy-based pan over medium heat.
  2. Don't stir - swirl the pan occasionally as the sugar dissolves.
  3. Cook 6-8 minutes until the syrup turns deep amber (the colour of strong tea).
  4. Working quickly: pour into 8 small individual moulds or 2 oval llanera tins, tilting to coat the bottom evenly.
  5. Cool to set the caramel hard.

Stage 2 - Custard

  1. In a wide bowl, gently whisk the egg yolks with a fork (don't use an electric whisk - air bubbles ruin the texture).
  2. Whisk in the condensed milk slowly until smooth.
  3. Whisk in the evaporated milk and vanilla.
  4. Add the lemon peel if using; let infuse 5 minutes; remove.

Stage 3 - Strain

  1. Pour the custard through a fine sieve into a jug.
  2. This removes any chalazae (the white strings in egg yolks) and gives a silky-smooth flan.

Stage 4 - Fill the moulds

  1. Pour the strained custard over the set caramel in each mould, filling to 1 cm below the rim.
  2. Cover each mould with foil (to keep steam off the surface).

Stage 5 - Cook (steam method)

  1. Place the moulds in a deep tray; pour boiling water around them until it reaches halfway up the sides.
  2. Cover the whole tray with foil; transfer to a 160°C oven.
  3. Bake 40-45 minutes - the custards should be just-set with a slight wobble in the centre.
  4. Test by inserting a knife at the edge; it should come out clean.

Stage 5b - Cook (stovetop steam alternative)

  1. Place the moulds in a wide deep pot.
  2. Pour boiling water around them to halfway up the sides.
  3. Cover; steam over low heat 35-40 minutes till just-set.

Stage 6 - Cool and chill

  1. Remove from the water bath; cool to room temperature.
  2. Cover; chill at least 4 hours (overnight is better).

Stage 7 - Serve

  1. Run a thin knife around the edge of each mould.
  2. Place a small plate over the top; invert quickly.
  3. The flan should slide out, the caramel running down the sides as a sauce.
  4. Serve cold.

Notes

  • Egg yolks only: whole-egg flan tastes more eggy and sets firmer than the classic Filipino texture. Save the whites for meringue, financiers or macarons.
  • Whisk gently, no bubbles: the bubbles in egg foam survive cooking and pock the surface. Use a fork, not a whisk.
  • Strain twice if needed: silky leche flan is the goal. Sieve out every speck of egg white.
  • Foil-covered steam: uncovered, water vapour condenses on the surface of the custard and makes it pitted. Foil keeps the surface dry.

Storage

  • Keeps 4 days refrigerated, covered.
  • Tastes better on day 2 (the caramel softens further into the custard).
  • Doesn't freeze well - the texture goes grainy.

More like this

1 / 4
Flan Cubano

Flan Cubano

A dry caramel is made by melting sugar to a deep amber and poured into the bottom of a flan mould (or individual ramekins). A custard of whole eggs, condensed milk, evaporated milk, vanilla and a pinch of salt is whisked together (no whipping, no air bubbles), poured over the set caramel, and baked in a water bath at low heat until just set with a slight wobble in the centre. Chilled overnight; inverted to serve, the caramel sliding down the sides in a glossy sauce.

Desserts 7 hours 20 minutes Serves8
Flan de Huevo (Spanish Egg Flan)

Flan de Huevo (Spanish Egg Flan)

Sugar caramelises in a small heavy pan until amber; tilts to coat the bottom of 6 ramekins. Milk warms with lemon zest and a vanilla pod. Eggs whisk gently with sugar; the warm milk drizzles in, tempering. Strain through a fine sieve to remove zest and any cooked egg. Pour over the caramel in the ramekins. Bake in a water bath at 150°C 40 minutes (the custards should be just-set with a slight wobble). Cool; chill at least 4 hours. Invert at service.

Desserts 5 hours 5 minutes Serves6