Leche Flan (Filipino Caramel Custard)
Local name: Leche flan
In short: A dense, silky yolk custard made with condensed and evaporated milk, steamed on a layer of amber caramel and chilled until set. It takes about 1 h 10 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 6 h
- Total
- 1 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Leche flan is the dessert at nearly every Filipino celebration, from Christmas Eve dinners to birthday tables, and it also tops halo-halo. It is richer and denser than other caramel custards because it uses only egg yolks, with both condensed and evaporated milk. Traditionally it is steamed in an oval tin called a llanera. Straining the mixture twice and steaming it gently gives the smooth, bubble-free texture that Filipino cooks are proud of.
Instructions
- Make the caramel: heat the sugar and water in a small pan over medium heat, swirling but not stirring, for 5 to 7 minutes until deep amber. Pour it into a 20 cm (8 in) round cake pan, tilt to coat the bottom and let it harden.
- Stir the yolks gently in a large bowl with a fork or whisk. Do not whip them, because foam causes bubbles in the custard.
- Stir in the condensed milk, evaporated milk, vanilla and zest until smooth.
- Strain the mixture through a fine sieve into a jug and skim off any foam. Strain it a second time for the silkiest finish.
- Pour the custard into the caramel-lined pan and cover it tightly with foil.
- Set the pan on a rack in a large pot and add simmering water to come halfway up its sides. Cover the pot and steam over low heat for 40 to 45 minutes, until the custard is set with a slight wobble in the center (about 77°C / 170°F).
- Cool, then chill for at least 6 hours. Run a knife around the edge and flip the flan onto a rimmed plate so the caramel pours over it.
Tips
- Keep the steam gentle, because a hard boil leaves holes in the custard. Wrap a towel around the pot lid to catch drips so no water falls on the surface.
- Using only yolks gives the dense, glossy texture. Use the leftover egg whites in meringues or an omelet.
Questions and answers
Can I bake leche flan instead of steaming it?
Yes. Bake the covered pan in a water bath at 150°C (300°F) for 50 to 60 minutes, until set with a slight wobble.
How long does leche flan keep?
Up to 4 days in the fridge, covered. It does not freeze well, because the texture turns watery.
Why is my flan full of bubbles?
Vigorous whisking or steaming at too high a heat. Stir gently, strain twice and keep the water at a low simmer.
How long does it take to make Leche Flan (Filipino Caramel Custard)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Leche Flan (Filipino Caramel Custard)?
About 340 kcal per serving, with 10 g of protein, 44 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 44 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 42 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
