Indulge in the creamy, dreamy world of Filipino desserts with the beloved Leche Flan, a luscious crème caramel that’s sure to impress your family and friends! This decadent treat, with its rich caramel topping and silky smooth texture, is a staple at every celebration in the Philippines. Imagine the delight on your guests' faces as they savor each bite of this velvety dessert. Whether you're hosting a festive gathering or simply treating yourself, our easy-to-follow recipe will guide you through the art of making the perfect Leche Flan. Get ready to elevate your dessert game and discover why this sweet sensation is a must-try!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Filipino
Serves: 8 servings
Ingredients
- 1 cup sugar
- 6 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Prepare the caramel sauce by heating sugar in a llanera (traditional Filipino oval mold) or round cake pan over medium heat. Gently swirl the pan until sugar melts completely and turns a deep golden amber color. Be careful not to burn the sugar.
- Remove the caramel from heat and carefully tilt the pan to coat the entire bottom and sides with the caramel sauce. Set aside to cool and harden.
- In a large mixing bowl, crack the eggs and whisk them gently to break the yolks. Avoid creating too many bubbles to ensure a smooth texture.
- Add sweetened condensed milk, evaporated milk, and vanilla extract to the eggs. Whisk the mixture thoroughly until all ingredients are completely combined and smooth.
- Strain the mixture through a fine-mesh sieve to remove any egg lumps and ensure a silky texture. This step is crucial for a perfect, smooth leche flan.
- Carefully pour the strained mixture into the caramel-lined mold, filling it about 80% full to allow room for expansion during steaming.
- Prepare a large steamer or a deep pot with a steaming rack. Fill the bottom with about 2 inches of water, ensuring the water doesn't touch the flan mold.
- Cover the flan mold with aluminum foil to prevent water droplets from falling into the mixture.
- Steam the flan on medium-low heat for approximately 45-50 minutes. The flan is done when it's slightly firm but still jiggly in the center.
- Remove the flan from the steamer and let it cool completely at room temperature, then refrigerate for at least 2 hours to set.
- To serve, run a thin knife around the edges of the mold and carefully invert onto a serving plate. The caramel sauce will flow over the flan, creating a beautiful presentation.
Tips
- Perfecting the Caramel: When making the caramel sauce, keep a close eye on the sugar as it melts. Swirl the pan gently to ensure even melting, and remove it from the heat as soon as it reaches a deep golden amber color to avoid burning.
- Egg Whisking Technique: Whisk the eggs gently to break the yolks without incorporating too much air. This will help achieve that smooth, creamy texture that makes Leche Flan so irresistible.
- Straining is Key: Don’t skip the straining step! Pouring the mixture through a fine-mesh sieve will eliminate any lumps, ensuring a silky smooth final product.
- Steaming Tips: Make sure the water in your steamer or pot doesn’t touch the flan mold. This will help the flan cook evenly and prevent it from becoming waterlogged.
- Cooling Time: Allow the flan to cool completely at room temperature before refrigerating. This helps it set properly and enhances the flavors.
- Serving with Style: When it’s time to serve, run a thin knife around the edges of the mold before inverting it onto your serving plate. This will create a stunning presentation with the caramel cascading beautifully over the flan.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 140mg
