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If you’ve ever craved a dessert that’s creamy, silky, and dripping with luscious caramel, look no further than this Filipino Leche Flan Recipe. It’s the beloved classic custard dessert that Filipinos adore for its rich texture and sweet golden top. Made with just a handful of simple ingredients, this leche flan manages to feel both elegant and comforting at the same time. Every spoonful melts in your mouth, perfectly balancing sweetness and creaminess—truly a crowd-pleaser at any family gathering or special occasion.
Ingredients You’ll Need
The beauty of this Filipino Leche Flan Recipe lies in its simplicity, relying on a few essential ingredients that work harmoniously to create its signature lusciousness. Each ingredient plays a vital role, from the creamy custard base to the beautiful caramel that crowns the dessert.
- Granulated sugar (½ cup): This transforms into the caramel layer, offering that deep, bittersweet contrast to the custard.
- Water (¼ cup): Helps melt and cook the sugar evenly to form a smooth caramel.
- Egg yolks (8 large): The heart of the custard, giving it that rich, velvety texture.
- Sweetened condensed milk (14 ounces): Adds sweetness and a wonderfully creamy consistency.
- Evaporated milk (12 ounces): Lightens the custard slightly while maintaining richness.
- Vanilla extract or paste (1 tablespoon): A fragrant hint that elevates the custard’s flavor to pure bliss.
How to Make Filipino Leche Flan Recipe
Step 1: Preparation and Preheating
Before diving in, preheat your oven to 350°F (177°C) to have it ready for baking. Make sure your llanera, the traditional flan mold, is ready at hand because once the caramel is made, it hardens quickly and needs to be poured immediately.
Step 2: Making the Caramel
In a small saucepan, combine the granulated sugar and water over medium-low heat. Avoid stirring, but gently swirl the pan if needed to help the sugar dissolve evenly. Watch carefully as the sugar bubbly liquid transforms from cloudy white to a beautiful light amber color. If you prefer a stronger, deeper caramel flavor, cook it until medium-dark amber. When ready, immediately pour the caramel into the llanera, quickly tilting to coat the bottom evenly. Set aside and let the caramel cool and harden while preparing your custard.
Step 3: Mixing the Flan Custard
In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and well combined. Then, stir in the evaporated milk and vanilla using a silicone spatula to scrape the sides and bottom. For an ultra-silky texture, strain the mixture through a sieve directly into the caramel-lined llanera to remove any large egg bits or streaks.
Step 4: Baking in a Water Bath
Place the llanera in a baking tray, then pour enough room temperature water into the tray until it reaches about 2 to 3 inches up the sides of the mold. This water bath ensures gentle, even cooking to prevent cracking or curdling. Cover the llanera loosely with a lid or foil—just make sure it isn’t airtight so you can easily check doneness. Bake in the preheated oven for 40 to 60 minutes. Start checking around 30 minutes to prevent overcooking. The flan is done when the top is set but still jiggles slightly, the surface doesn’t stick when touched, and a toothpick inserted comes out clean.
Step 5: Cooling and Chilling
Once baked, let the flan cool uncovered at room temperature for about 30 to 45 minutes. Then, cover lightly and refrigerate for at least 3 hours or overnight. This chilling helps the flan fully set into its smooth, firm custard perfection.
Step 6: Serving Your Filipino Leche Flan Recipe
To unmold, run an offset spatula gently around the edges of the flan to loosen it. Place an inverted serving plate over the llanera, flip with confidence, and tap lightly until the luscious custard slides flawlessly onto the dish, revealing its glistening caramel top. If it sticks at all, don’t fret—just loosen the edges again and try once more. Transporting and serving is a breeze if you bring your flan in the mold and flip it at your destination!
How to Serve Filipino Leche Flan Recipe
Garnishes
While Filipino Leche Flan Recipe is decadent on its own, you can elevate its presentation with simple garnishes. A sprinkling of toasted coconut flakes adds texture, while a few fresh berries or mint leaves contribute a refreshing contrast. Even a light dusting of finely chopped nuts or edible flowers can turn this classic into a stunning centerpiece.
Side Dishes
This custard pairs wonderfully with Filipino desserts like puto steamed rice cakes or fresh fruits such as mango or pineapple to balance its sweetness. It also complements a strong cup of brewed coffee or sweetened tea, rounding out a perfect dessert experience after any meal.
Creative Ways to Present
If you want to wow your guests, serve the leche flan in individual ramekins instead of one big mold, allowing for personalized portions and a charming display. You could also drizzle additional caramel or a thin layer of chocolate sauce over the top for an adventurous twist. For celebrations, try layering slices of leche flan with sponge cake or ensaymada to create a decadent Filipino-inspired trifle.
Make Ahead and Storage
Storing Leftovers
Leftover leche flan keeps wonderfully in the fridge for up to 3 days when covered tightly to prevent it from absorbing other odors. Because of its creamy texture, it’s best enjoyed chilled and fresh but can easily be stored in an airtight container.
Freezing
While freezing is possible, it’s not generally recommended as the delicate custard may change texture after thawing. If you do freeze it, tightly wrap individual slices in plastic wrap then place in an airtight container, and thaw overnight in the fridge before serving.
Reheating
This dessert is typically enjoyed cold, but if you prefer, you can let refrigerated slices warm to room temperature for about 15 minutes. Avoid microwaving as it could cause the custard to become rubbery or watery.
FAQs
What is leche flan?
Leche flan is a Filipino custard dessert made primarily from egg yolks, milk, and sugar caramelized to form a luscious, creamy treat. It’s a staple for special occasions and celebrations in the Philippines.
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture and color, making the flan lighter but less rich and creamy. Traditional Filipino Leche Flan Recipe calls specifically for egg yolks to achieve its signature velvety smoothness.
What is the best milk to use for leche flan?
Sweetened condensed milk and evaporated milk are traditional choices because they add richness and balanced sweetness. Using regular whole milk or cream won’t give you the authentic texture or flavor.
How do I prevent my caramel from burning?
Cook the sugar on medium-low heat without stirring, gently swirling the pan instead, and remove it as soon as it reaches the desired amber color. Overcooking causes bitterness, so keep a close eye as it changes from clear to golden brown.
Why is a water bath necessary when baking leche flan?
The water bath ensures gentle, even heat around the custard, preventing cracks and curdling by keeping the temperature steady. It’s key to the smooth, silky texture of the finished leche flan.
Final Thoughts
There is truly nothing quite like the warm comfort and delightful sweetness of this Filipino Leche Flan Recipe. Whether you’re serving it at a family get-together or craving a rich treat after dinner, this dessert is guaranteed to bring smiles and satisfy cravings. Give it a try—you might just discover your new favorite classic that feels like a sweet hug from the Philippines.
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Filipino Leche Flan Recipe
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 10 servings 1x
Description
Filipino Leche Flan is a rich and creamy caramel custard dessert made with egg yolks, sweetened condensed milk, evaporated milk, and vanilla, baked in a water bath to achieve its smooth, velvety texture. This traditional Filipino treat is perfect for special occasions and gatherings, served chilled with a luscious caramel topping.
Ingredients
Caramel
- ½ cup granulated sugar
- ¼ cup water
Custard
- 8 egg yolks
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 tablespoon vanilla extract or vanilla paste
Instructions
- Preparation: Preheat your oven to 350°F (177°C). Prepare your llanera (the traditional flan mold) and baking tray for the water bath. Having the llanera ready is important because the caramel hardens quickly once cooked.
- Make the caramel: In a saucepan over medium-low heat, combine ½ cup granulated sugar and ¼ cup water. Do not stir; you may gently swirl the pan to help dissolve the sugar. Watch as the sugar dissolves, bubbles, and changes from a cloudy liquid to a light golden color. For a deeper flavor, cook to a medium-dark amber. Once the caramel reaches your desired color, pour it evenly into the bottom of the llanera. Tilt the mold to ensure the caramel covers the base evenly. Place the llanera inside a baking tray and allow the caramel to cool and harden while you prepare the custard.
- Prepare the flan mixture: In a large bowl, whisk together the 8 egg yolks and 14 ounces of sweetened condensed milk until smooth. Add 12 ounces evaporated milk and 1 tablespoon of vanilla extract or paste, then stir until fully combined. Use a silicone spatula to scrape the sides and bottom of the bowl to ensure even mixing.
- Strain and pour: Pour the custard mixture through a fine sieve directly into the caramel-lined llanera. This step helps remove any lumps or eggy strands, ensuring a silky texture.
- Bake in a water bath: Pour room temperature water into the baking tray so that it reaches 2-3 inches high, making a water bath for the llanera. Cover the llanera lightly with a lid or aluminum foil without locking the lid, so you can check the doneness easily. Bake for 40-60 minutes, depending on your mold size. Check at 30 minutes to monitor progress. The flan is done when the top is set but jiggles slightly, does not stick when touched, and a toothpick inserted in the center comes out clean.
- Cool and chill: Remove the flan from the oven and let it cool uncovered at room temperature for 30-45 minutes. Once cooled, cover lightly and refrigerate for at least 3 hours or overnight to allow the flan to fully set.
- Unmold and serve: To serve, loosen the sides of the flan with an offset spatula by running it gently along the edges 2-3 times. Place a serving dish upside down on top of the llanera and invert them together. Tap gently to release the flan, which should slide out easily with the caramel topping cascading over it. If it resists, flip back and loosen the edges again before trying once more. Enjoy your luscious leche flan!
- Cleanup tip: For easier cleanup, pour very hot water into the llanera to melt the remaining caramel residue, let it sit for a few minutes, then pour out. Repeat as necessary to thoroughly clean the mold.
Notes
- Using a water bath ensures even cooking and prevents the custard from curdling or cracking.
- Do not stir the sugar while making caramel to avoid crystallization; gently swirling the pan is preferable.
- Cover the flan loosely when baking to prevent condensation from dripping onto the surface.
- Chilling the flan improves texture and flavor, so allow enough time in the fridge before serving.
- When transporting, keep the flan in its mold and assemble it on-site to avoid breaking or caramel spills.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
