Leche Flan

Name: Leche Flan
Yield: 8
Cuisine: Philippines
Ingredients: Egg yolks — 10; Can sweetened condensed milk — 395 g (14 oz); Can evaporated milk — 350 g (12.3 oz); Vanilla extract — 1 tsp; Sugar, for the caramel — 200 g (7 oz); Water, for the caramel — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Egg yolks — 10
Can sweetened condensed milk — 395 g (14 oz)
Can evaporated milk — 350 g (12.3 oz)
Vanilla extract — 1 tsp
Sugar, for the caramel — 200 g (7 oz)
Water, for the caramel — 2 tbsp

Method

Combine the sugar and water in the llanera or baking dish and heat gently over low heat (or in a small saucepan first) until the sugar melts and turns a deep amber caramel; swirl to coat the base evenly and let cool slightly.
Whisk the egg yolks gently, avoiding excess bubbles, then combine with the condensed milk, evaporated milk and vanilla extract, whisking until smooth.
Strain the custard mixture through a fine sieve to remove any lumps.
Pour the custard over the cooled caramel in the mould.
Cover with foil and steam for 35–40 minutes until set, checking with a knife (it should come out clean).
Let cool completely, then chill for at least 2 hours before inverting onto a serving plate to unmould.

Introduction: A rich, dense caramel custard, steamed until silky smooth, one of the Philippines' most beloved and celebratory desserts.

Cultural Background: Leche flan holds a special place at Filipino celebrations, its Spanish colonial roots adapted with a generous use of egg yolks for an especially rich, dense custard, a fixture at fiestas, birthdays and holidays.

Tips: Whisk the egg yolks gently rather than vigorously, as this prevents excessive bubbles that can mar the custard's smooth texture. Straining the mixture before pouring ensures a perfectly silky, lump-free flan.

Variations: Add a little grated citrus zest to the custard for a subtle fragrance. Serve with fresh fruit alongside for a lighter presentation.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: This dessert is served cold and is not reheated.

FAQs:

Q: Why does leche flan use so many egg yolks?

A: This is what gives Filipino leche flan its distinctively dense, rich texture, setting it apart from lighter versions of custard found elsewhere.

Q: What is a llanera?

A: A traditional oval metal mould used specifically for making leche flan in the Philippines.