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
Scale
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
