Leche Flan is rich and creamy, velvety-smooth dessert from milk and eggs. A party in every spoonful, it is a cherished tradition in Filipino celebrations.
What is Leche Flan?
Leche flan is a creamy and delectable Filipino dessert that is a kind of caramel custard. It is similar to crème caramel or caramel pudding found in other cuisines. It originated from Spain and became immensely popular in Filipino cuisine. Thus, the name “leche flan” is derived from the Spanish term “leche” (milk) and the French term “flan,” which originally referred to a flat cake.
Leche flan is characterized by its smooth and creamy texture, made possible by a combination of few simple ingredients like eggs, milk, and sugar. The dessert typically consists of a caramel base created by melting sugar in a mold called llaneras, until it caramelizes and forms a golden syrup. Then, a mixture of egg yolks, condensed milk, evaporated milk, and sometimes vanilla extract is poured into the caramel-coated mold.
Leche flan is often steamed in these llaneras or baked in a water bath until it sets into a smooth, silky custard. It has a rich and velvety texture with a sweet and caramelized flavor. Once cooked and cooled, leche flan is typically served chilled and enjoyed as a sweet and indulgent treat.
Leche flan is usually served during special occasions and celebrations in the Philippines, and its rich and sweet flavor makes it a favorite and beloved dessert. It is an important part of Filipino culture and tradition and ever-present in any and every celebration.
Flavour profile of Filipino Leche Flan
Leche flan offers a delightful combination of flavors that create its distinctive profile:
Creamy: The combination of egg yolks, condensed milk, and evaporated milk results in a creamy and velvety texture that melts in the mouth.
Sweet: The caramelized sugar forms a rich, slightly bitter-sweet caramel layer that balances the sweetness of the custard. The condensed milk and sugar in the mixture contribute to the overall sweetness of the dessert.
Rich and Indulgent: The combination of dairy products like condensed and evaporated milk gives the flan a luxurious richness. It’s a dessert that tastes indulgent and satisfying.
Subtle Vanilla Undertones: If vanilla extract is added, it provides a delicate aromatic note that enhances the overall flavor without overpowering the custard.
Caramelized Notes: The caramel layer at the bottom of the flan adds depth and a slightly bitter-sweet, caramelized taste that beautifully complements the creamy custard.
The magic of leche flan lies in the harmonious blend of these elements, resulting in a dessert that is both decadent and comforting. The contrast between the creamy custard and the sweet caramel creates a dessert experience that is loved in Filipino cuisine and beyond.
When to serve Leche Flan
Leche flan is a versatile dessert that can be served on various occasions. In Filipino culture, it’s often enjoyed during celebrations, special gatherings, and festive events.
Holidays: It’s a popular dessert during Christmas, New Year’s Eve, and other festive holidays in the Philippines. Families often prepare it as part of their holiday feasts.
Special Occasions and Celebrations: Leche flan is a popular dessert for festive occasions such as birthdays, weddings, anniversaries, and holidays. No gatherings and celebrations will probably be considered special if there is no leche flan.
Filipino Feasts: Given its popularity in Filipino cuisine, leche flan is commonly served at Filipino feasts and gatherings. It complements other traditional Filipino dishes.
Potluck Events: If you’re attending or hosting a potluck event, leche flan is a great choice because it can be made in advance, and it is easily transported. Its rich and sweet flavor makes it a crowd-pleaser.
Dessert Buffets or Sweet Tables: When setting up a dessert buffet or sweet table, leche flan can be a visually appealing with the glassy caramel oozing down slowly. It is always a delicious and most welcomed addition.
Family Gatherings: Whether it’s a Sunday family lunch or a larger reunion, leche flan is a delightful dessert to share with loved ones. When friends and family gather, serving leche flan is a delightful way to share a traditional Filipino dessert.
Dessert: It can be served as a special dessert after a family dinner or during a formal meal. Its decadent taste makes it a fitting end to a satisfying meal.
Merienda (Afternoon Snack): Leche flan can be served as a delightful afternoon snack or merienda. Its richness makes it satisfying in smaller portions, suitable for a quick midday treat.
Anytime Sweet Treat: While it’s often associated with special occasions, there’s no wrong time to enjoy leche flan! Whether as a midday snack or an evening indulgence, its creamy texture and caramel sweetness make it a delicious treat any time.
Whether it’s a special occasion or any regular day, leche flan is a delightful dessert that can be enjoyed by people of all ages. Ultimately, the versatility and deliciousness of this caramel custard make it a beloved dessert that can be enjoyed on a wide range of occasions or simply whenever there’s a craving for something sweet and creamy.
What to serve with Leche Flan
Leche flan is a delightful dessert on its own. It is usually served either after a meal or on the buffet table thus in a way it is served with all the party favorites. But if you’re looking to be creative and complement its rich and creamy flavor or enhance the experience, here are some serving ideas:
Toasted Coconut Flakes: Sprinkle toasted coconut flakes over the flan to add a hint of nuttiness and a pleasant crunch.
Crushed Nuts: Crushed toasted nuts, such as almonds or pistachios, can provide a delightful textural contrast and nutty flavor.
Caramel Sauce: Drizzle a bit of additional caramel sauce over the flan just before serving for an extra caramel boost visual appeal.
Chocolate Sauce: If you enjoy chocolate, consider serving leche flan with a drizzle of chocolate sauce or a side of chocolate ganache for a decadent twist. The chocolate sauce pairs well with the caramel and creamy custard flavors.
Biscotti or Cookies: Accompany the flan with some biscotti, butter cookies, or shortbread for a bit of crunch and to create a lovely dessert spread.
Whipped Cream: A dollop of lightly sweetened whipped cream can add a fluffy and airy texture that contrasts with the richness of leche flan.
Fresh Berries: Berries such as strawberries, raspberries, or blueberries provide a burst of freshness and a slightly tart contrast to the sweet and creamy leche flan.
Coffee or Tea: Serve leche flan with a cup of coffee or tea. The slightly bitter notes of coffee or the aromatic qualities of tea can complement the sweetness of the custard.
Vanilla or Ube Ice Cream: For an indulgent treat, serve a scoop of ice cream alongside the leche flan. The cold ice cream contrasts with the warm, velvety custard. This combination is actually a topping of Halo-Halo dessert.
Mint Leaves: Garnish your leche flan with fresh mint leaves for a refreshing and aromatic touch. Mint can provide a nice balance to the richness of the dessert.
Remember that the best combination ultimately depends on personal preferences, so feel free to get creative and experiment with different pairings to suit your taste.
Leche Flan recipe – our family’s version
Cooking Utensils
If you’re a beginner or this is your first time, I suggest you start making this recipe by ensuring you have all the utensils and ingredients ready. It has five simple ingredients, but it is necessary to follow the instructions in their proper order.
Mixing Bowl: For combining and whisking the egg yolks, condensed milk, evaporated milk, and other ingredients. When I make leche flan, I use two bowls and a large pitcher or measuring cup with spout. The two bowls I use them when separating the eggs – one for the yolks and another for the egg white. I save the whites for other recipes like meringue or French macarons.
Skye Tip: I use the large bowl with the egg yolks as the mixing bowl. After all the ingredients are whisked gently, I pour the mixture into the measuring cup with spout while passing through a sieve. Then because of the handle and the spout, it is easier and less messy to pour the milk-egg mixture into the llaneras.
Egg Separator (optional): Separating the yolk from the egg white probably requires a learning curve. If you’re a beginner, I would suggest that you buy a cheap egg separator. When you get the hang of it, you can probably separate them using the cracked eggshells. You can also find video hacks using water bottle. I haven’t tried using that method as I feel it takes longer, but you might want to check it out.
Whisk or Wooden Spoon: I usually opt for the whisk. I use it to beat the egg yolks and to thoroughly mix the ingredients. But a spoon would do, or a fork. You need to ensure though that you properly beat the eggs before mixing in the milk.
Using a handheld mixer is a big no-no! The key to this smooth custard is to minimize the bubbles.
Fine Mesh Sieve or Cheesecloth: If you want to get that silky smooth texture, strain the flan mixture before pouring them into the molds. It removes any lumps (usually from the egg) and some of the bubbles.
Llanera (Molds): These are the traditional molds used to set the flan. They can be individual small aluminum molds or a larger mold.
But any kind of pan or mold will do. You can use 6 inches round pan (square pan is also fine) or tart molds or ramekins. The recipe below yields 3 8oz llaneras or 6″ round/square pan or 8″ pan as long as you have a bigger roasting pan to do the water bath in. Bear in mind that cooking time will need to be adjusted based on the size of your mold. This recipe’s cooking time is for the 8 fluid oz llanera.
Saucepan: This is for making the caramel syrup – by melting sugar with water. For those who mastered the art of caramelizing the sugar, they actually melt the sugar right in the llaneras. It could be tricky and unsafe (melting the sugar requires a lot of care as that boiling sugar can cause third degree burns).
Aluminum Foil or Lids: You need to cover the top of the molds during the steaming or baking process, preventing water from dripping or getting into the flan. Covering the top also ensures even cooking.
Steamer or Oven: Depending on your preference, leche flan can be steamed or baked. Ensure you have the necessary equipment (big enough for your molds) for your chosen method.
Tray or Baking Pan: If you opt to cook it in the oven on a water bath, you need a tray or baking pan. it needs to be large enough to hold your mold and deep enough to hold water in (water should be at least 2 cm.
Knife or Toothpick: To check if the flan is cooked through, insert the knife or toothpick; if it comes out clean, the flan is cooked or ready.
Leche Flan Ingredients
Each ingredient plays a crucial role in creating the distinctive taste and texture of this traditional dessert, resulting in a harmonious blend of sweet, creamy, and caramelized flavors.
Egg Yolks: These provide the rich, creamy texture of the custard. They contain fats and proteins that contribute to the structure and smoothness of the flan. They add a smooth consistency and a golden color to the custard.
There are recipes that use whole eggs (and I also added that question in the FAQ below). Yes, you can use whole eggs (you might have to reduce the number of eggs if you are using whole eggs). This recipe (the number of eggs) is for egg yolks only. The egg whites alter the texture and consistency of the flan (and not to mention the taste). If you aim for the silky-smooth texture, use egg yolks only.
Condensed Milk: This sweetened milk is thicker and sweeter and has a hint of caramel due to the removal of water, offering a rich sweetness to the flan. It adds a creamy consistency and contributes significantly to the dessert’s flavor.
Substituting with fresh milk (plus sugar) will make this flan less indulgent and creamy. I will probably say that you can substitute the evaporated milk with fresh milk but do not skip the sweetened condensed milk.
Evaporated Milk: Similar to condensed milk but without added sugar, evaporated milk is concentrated milk with reduced water content. It lends creaminess and richness to the custard without the overwhelming sweetness. I tried substituting with fresh (whole or 3.25%) milk, my leche flan still ended up less creamy. I actually think it tasted watered down with the substitution. But as above, if you really need to swap milk, sacrifice this one and not the condensed milk.
Sugar: It actually doesn’t get mixed into the flan as it is used primarily to create the caramelized layer at the bottom. When melted and caramelized, it forms a sweet and slightly bitter syrup that complements the richness of the custard.
Next question is what type of sugar. I tried them all so that you don’t have to. Go with white or granulated sugar. Especially if it’s your first time, you can easily burn that brown sugar and it will be too bitter for leche flan.
Vanilla (optional): Vanilla extract or essence enhances the overall flavor of the flan, adding a subtle aromatic note that complements the richness of the custard.
This recipe is Leche Flan OG. Other recipes might include other ingredients. Some recipes add cream cheese or use citrus as flavour enhancer, etc. I might do some of them in the future, but I love this basic recipe so much. This is my standard for that silky and creamy, velvety smooth, melt-in-your-mouth flan so I want people to try this first before experimenting with other ingredients.
How to make Leche Flan
Prepare the Caramel
In a Llanera (direct)
Measure 3 tbsp of sugar (2 if using brown sugar) to the llanera mold.
One at a time, set them over the stove and in low heat, start to melt the sugar. Using a pair of tongs, move the pan/mold over the heat to prevent uneven burning.
Swirl the liquid caramel to make sure all the sugar is completely dissolved and melted. Set aside to allow the caramelized sugar to cool and set.
In a Saucepan
Pour all the sugar in a saucepan.
Cook over medium heat, stirring constantly until the sugar dissolves and caramelizes into a golden-brown color.
Quickly pour the caramel into individual llaneras (molds) or a larger mold, swirling to coat the bottom evenly. Allow the caramel to cool and harden.
Make the Flan Mixture
Separate the yolks carefully making sure to remove as much egg white as possible.
In a large mixing bowl, carefully and slowly (to prevent from having air bubbles) beat the yolks with a whisk or fork in a gentle circular motion.
When the yolks are well-beaten, gradually add the condensed milk while continuously stirring to combine.
Slowly pour in the evaporated milk, continuing to stir.
Add vanilla extract and mix well.
Strain the Mixture
Strain the flan mixture using a fine mesh sieve or cheesecloth. The sieve will catch the solid lumps and some air bubbles.
Skye Tip: How to make Leche Flan smooth – Pass the egg and milk mixture through a sieve or a cheese cloth and discard the solid bits and other bubbles. This is the secret to get the flan as smooth as possible.
Fill the Molds
Pour the strained flan mixture into the molds/pans with caramel, filling them almost to the top.
Let sit for a minute or two to allow the remaining bubbles to settle down or gently tap the mold several times on a flat surface to get rid of trapped bubbles.
Cover the molds with aluminum foil or a lid.
Skye Tip: How to unmold a picture-perfect flan – Grease your mold. You won’t even have to run the knife all the way down. If not done properly, you’ll end up carving out chunks of the flan. See below under Expert Tips and Tricks.
Steam or Bake
If Steaming
After the water starts boiling, lower the heat until the water simmers gently.
Steam the leche flan for about 30 to 40 minutes or until set.
Skye Tip: The same with steaming Kutsinta, water should just be on a gentle simmer (and not a rolling boil). It controls the cooking of the custard and you get a smoother flan.
If Baking in water bath
Preheat the oven to 350°F. Prepare an oven proof tray or pan by putting at least 2 cm of water.
Carefully place the molds, make sure that the water on the pan is not high enough to get into the molds.
Bake in the oven for about 40 minutes or until an inserted toothpick comes out clean.
Cool and Chill
Allow the leche flan to cool to room temperature.
Refrigerate for at least a few hours or overnight to allow the flan to fully set.
How to serve this Filipino dessert
Serving leche flan involves a few steps to ensure that the dessert looks and tastes its best. Here’s a guide on how to serve leche flan:
Prepare: This dessert is typically served chilled, so it’s a good idea to refrigerate it for a few hours or overnight before serving. This allows the custard to fully set and enhances its flavor.
Before serving, make sure that they are properly chilled and set. If it’s in individual molds (llaneras) or a larger mold, check that the custard is firm to the touch.
Unmold: Take a thin knife and run it around the edges of the mold. This helps to loosen the leche flan from the sides and facilitates easier unmolding. Make sure to reach the bottom to separate the custard from the mold. Place a serving plate upside down on top of the mold.
I have a neat trick for a clean unmolding (see below Skye Tip under instructions.
Invert: Place a serving plate upside down on top of the mold. Hold the plate and mold together and quickly invert them. The leche flan should release from the mold, and the caramelized sugar will flow over the custard, creating a glossy top.
Release: Gently lift the mold, allowing the leche flan to settle on the plate. Be careful not to rush this step to avoid breaking the custard.
Serve Chilled: Leche flan is typically served chilled. If it has been sitting out for a while, you may want to return it to the refrigerator briefly before serving to maintain its cool temperature.
Arrange and Garnish: Leche flan has an elegant appearance with its smooth custard and caramelized top. Ensure the presentation is appealing by arranging the dessert on a clean and attractive serving platter.
If desired, you can arrange fresh fruits around the leche flan for a decorative touch. Common choices include sliced strawberries, mangoes, or berries. Add a sprig of mint or a dusting of powdered sugar for an extra flourish.
If serving in individual portions: If you’ve made individual leche flan servings in separate molds, you can serve them on separate plates for an elegant presentation.
Enjoy: Indulge in the creamy, silky-smooth delight of Filipino leche flan—a caramel custard masterpiece. The combination of the creamy custard and caramelized sugar creates a delightful flavor and texture experience.
Remember that presentation can enhance the overall dining experience, so take your time to arrange the leche flan on the plate in a visually appealing manner. Enjoy this classic Filipino dessert with family and friends!
Expert Tips and Tricks
Using Whole Eggs – Some recipes call for whole eggs but you will lose that melt-in-your-mouth goodness. Egg white is mostly protein and water – both make the flan firmer.
More liquid or milk – It is important not to mess around with the delicate balance of the measurements of ingredients in this recipe. Adding more liquid like fresh or evaporated milk will make the Leche Flan harder.
Fresh Milk vs Evaporated Milk – As mentioned, I will not advise on it. True, Evap is more processed but it has this creamier taste that you will not get with Fresh Milk. This one affects the flavour so for me, hard no. But if you still want to use Fresh Milk, it is still good, just less, and I mean much much less creamy.
Steaming instead of Baking – It will not be as silky smooth (as in the picture above). The creamy softness is still there and of course the flavour. Plus, steaming melts the caramel and it leaks at the sides so not as good, presentation-wise (again, refer to the picture of steamed with the brownish tinge at the sides of the molds).
Why Sieve? – One word, Smooth! You want to remove the impurities and the unwanted bubbles and just have that custard mixture. The yolks dry up easily and form this thin film if left sitting on your counter even for just a few minutes. You want to remove even the smallest dried bits.
Egg has also this white stringy thingy attached to the yolk (ever noticed that?). I learned that some people are totally weirded by it. I understand, it looks like snot (ewwwr). It is called chalazae—pronounced kuh-LEY-zee. They anchor the egg yolk as it floats in the thick albumen. Usually, you don’t notice them after you beat the yolks but when you sieve, there they are. Hello chalazae; goodbye chalazae. 🙂
Llanera – We have llanera molds for Leche Flan. It is an oval shape thinner aluminum mold that is cheaper and more readily available in the Philippines. (I was able to buy a pack of 8 at a local Filipino store but man, the price was in $$!! so the next time someone traveled from the Philippines, my request was llaneras and mold for ensaymada please).
Best Skye Tip: Grease your molds. Nobody ever mentioned this in recipes, so I am not sure if it is a common practice. Initially I was having trouble getting out the flan – and I need it to be picture perfect (see images). My brother said, grease! Duh! Oh yea, I didn’t have to run a knife all the way down. It was only the top part that I loosened with a knife and my Leche Flan slid out beautifully. Boom!
Looking for other Filipino desert recipes?
FAQ’s
What is leche flan?
Leche flan is a Filipino dessert that is a type of caramel custard. It is made with a mixture of egg yolks, condensed milk, and evaporated milk, and it is cooked in a caramelized sugar syrup.
How is leche flan different from other caramel custards?
While the basic concept of caramel custard is similar across cultures, leche flan has its unique twist. It often uses sweetened condensed milk, giving it a distinct sweetness, and it may include more egg yolks, resulting in a richer custard.
What’s the difference between leche flan and creme caramel?
Leche flan and creme caramel are similar but have slight differences. Leche flan, particularly the Filipino version, tends to use more egg yolks, giving it a richer and creamier texture compared to creme caramel. Additionally, leche flan often uses condensed and evaporated milk for sweetness and creaminess, while creme caramel might use regular milk or cream.
What is the origin of leche flan?
Leche flan has Spanish origins, and its name is derived from the Spanish words “leche” (milk) and “flan” (custard). It was introduced to the Philippines during the Spanish colonial period and has since become a beloved and iconic Filipino dessert.
What are the main ingredients of leche flan?
The main ingredients include egg yolks, condensed milk, evaporated milk, (some add sugar, this recipe doesn’t), and vanilla extract. The caramel layer is made by caramelizing sugar, which forms the base of the dessert.
How is leche flan cooked?
Leche flan is typically cooked by steaming in individual molds (called llaneras) or by baking in a water bath in the oven. The custard mixture is poured into these molds lined with caramelized sugar and then cooked until set.
Can I make leche flan without condensed milk or evaporated milk?
While the traditional recipe uses both condensed milk and evaporated milk, some variations may substitute them with whole milk or cream. However, this can alter the texture and sweetness of the leche flan.
How is leche flan cooked?
Leche flan can be cooked through steaming or baking. It is often prepared in individual molds called llaneras, and the custard is set over low to medium heat until it becomes firm.
Why is leche flan often steamed?
Steaming leche flan is a common method because it results in a more delicate and silky texture. Steaming is a gentler cooking process compared to baking. However, based on my experiment, baking in a water bath actually gives the flan a more consistent silky smooth texture than the steamed.
Can I make leche flan in advance?
Yes, leche flan can be made in advance. In fact, it’s often recommended to allow it to chill in the refrigerator for a few hours or overnight to let the flavors come together and the custard set fully.
Can I freeze leche flan?
It’s generally not recommended to freeze leche flan as freezing can affect the texture of the custard. The water content in the custard may separate during freezing and thawing, resulting in a less desirable consistency.
However, because leche flan needs to be chilled for it to set, you need to make it ahead of your celebration. It is one less recipe you need to prepare on the day of the occasion. The only thing to do is to unmold it and prepare for serving.
What are some common variations of leche flan?
Variations of leche flan include using different flavorings such as citrus zest or pandan, or incorporating ingredients like cream cheese for a unique twist. Some people also experiment with different types of milk or adjust the sugar levels to suit their preferences.
Can I use whole eggs instead of just egg yolks?
Traditional leche flan recipes call for just egg yolks to achieve a richer and smoother custard texture. However, it doesn’t mean that whole eggs or a combination of whole eggs and yolks can’t be used. The inclusion of egg whites will alter the texture (and even the taste).
If you want to have a velvety or silk smooth melt-in-your-mouth leche flan, do not use whole eggs.
How do I prevent bubbles in the flan?
To prevent bubbles from forming in the custard, mix the ingredients gently to prevent creating too much air. Straining the mixture before pouring it into molds can also help remove any potential air bubbles.
How do I achieve a smooth texture in leche flan?
To achieve a smooth texture, strain the custard mixture before pouring it into the molds. This helps remove any impurities or potential lumps and results in a velvety-smooth flan.
Why is my caramel sticking to the mold?
If the caramel is sticking to the mold after the flan has been set and cooled, it might be due to the caramel not being fully cooled and hardened before pouring the custard mixture. Ensure that the caramel has hardened adequately before pouring the custard on top.
Can I use a different mold or dish for leche flan?
Traditionally, leche flan is made in oval-shaped molds called llaneras. However, you can use different molds or ramekins as long as they’re oven-safe or suitable for steaming or baking. Adjust the cooking time accordingly based on the size and depth of the molds.
How do I know when leche flan is done cooking?
You can check the doneness of leche flan by inserting a toothpick into the center. If it comes out clean, the flan is done. The custard should be set but still have a creamy texture.
What is the best way to unmold leche flan without breaking it?
To unmold leche flan without breaking it, run a knife around the edges of the mold to loosen the custard. Place a serving plate upside down on top of the mold and quickly invert it. The caramel should flow over the custard, and the flan should release easily.
Is leche flan gluten-free?
Yes, leche flan is typically gluten-free as it does not contain wheat flour or other gluten-containing ingredients. However, always check individual ingredient labels to ensure they are gluten-free.
If you made this Leche Flan recipe, please let us know in the comments or share your picture and tag us in Instagram – GlobalSweetandSavoury.
Leche Flan Recipe
Description
Leche Flan is rich and creamy, velvety-smooth dessert from milk and eggs. A party in every spoonful, it is a cherished tradition in Filipino celebrations.
Ingredients
Instructions
Prepare the Caramel - in a Llanera (direct)
Measure 3 tbsp of sugar (2 if using brown sugar) to the llanera mold. Or if using a sauce pan, pour all the sugar in.
One at a time, set them over the stove and in low heat, start to melt the sugar. Using a pair of tongs, move the pan/mold over the heat to prevent uneven burning.
Swirl the liquid caramel to make sure all the sugar is completely dissolved and melted. Set aside to allow the caramelized sugar to cool and set.
Prepare the Caramel - in a Saucepan
Pour all the sugar in a saucepan. (Add 1-2 tbsp of water if you are not confident that you won't burn the sugar).
Cook over medium heat, stirring constantly until the sugar dissolves and caramelizes into a golden-brown color.
Quickly pour the caramel into individual llaneras (molds) or a larger mold, swirling to coat the bottom evenly. Allow the caramel to cool and harden.
Make the Milk and Egg Mixture
Separate the yolks carefully making sure to remove as much egg white as possible.
In a large mixing bowl, carefully and slowly (to prevent from having air bubbles) beat the yolks with a whisk or fork in a gentle circular motion.
When the yolks are well-beaten, gradually add the condensed milk while continuously stirring to combine.
Slowly pour in the evaporated milk, continuing to stir. Add vanilla extract and mix well.
Strain the Mixture
To achieve a smooth consistency, strain the flan mixture using a fine mesh sieve or cheesecloth. The sieve will catch the solid lumps and some air bubbles
Fill the Molds
Pour the strained flan mixture into the molds/pans with caramel, filling them almost to the top.
Let sit for a minute or two to allow the remaining bubbles to settle down or gently tap the mold several times on a flat surface to get rid of trapped bubbles.
Cover the molds with aluminum foil or a lid.
Cooking the Flan - Steam
After the water starts boiling, lower the heat until the water simmers gently.
Steam the leche flan for about 30 to 40 minutes or until set.
Cooking the Flan - Bake in water bath
Preheat the oven to 350F. Prepare an oven proof tray or pan by putting at least 2 cm of water.
Carefully place the molds, make sure that the water on the pan is not high enough to get into the molds.
Bake in the oven at 350°F for about 40 minutes or until an inserted toothpick comes out clean.
Allow the leche flan to cool to room temperature. Refrigerate for at least a few hours or overnight to allow the flan to fully set.
Serving
Unmold
Take a thin knife and run it around the edges of the mold. This helps to loosen the leche flan from the sides and facilitates easier unmolding. Make sure to reach the bottom to separate the custard from the mold.
I have a neat trick for a clean unmolding (read blog above)
Invert on a Serving Plate
Place a serving plate upside down on top of the mold. Hold the plate and mold together and quickly invert them. The leche flan should release from the mold, and the caramelized sugar will flow over the custard, creating a glossy top.
Release
Gently lift the mold, allowing the leche flan to settle on the plate. Be careful not to rush this step to avoid breaking the custard.
Serve Chilled
Leche flan is typically served chilled. If it has been sitting out for a while, you may want to return it to the refrigerator briefly before serving to maintain its cool temperature.
Serving Size 3 oz
Servings 9
- Amount Per Serving
- Calories 198kcal
- Calories from Fat 43kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 3.4g17%
- Cholesterol 41mg14%
- Sodium 71.1mg3%
- Potassium 227.9mg7%
- Total Carbohydrate 33.4g12%
- Sugars 33.3g
- Protein 4.8g10%
- Vitamin A 3 IU
- Vitamin C 0.87 mg
- Calcium 162 mg
- Iron 0.12 mg
- Vitamin D 1.7 IU
- Vitamin E 0.1 IU
- Vitamin K 0.21 mcg
- Thiamin 0.03 mg
- Riboflavin 0.15 mg
- Niacin 0.07 mg
- Vitamin B6 0.02 mg
- Folate 6.4 mcg
- Vitamin B12 0.18 mcg
- Pantothenic Acid 7 mg
- Magnesium 8.8 mmol
- Zinc 0.36 mcg
- Selenium 0.61 mg
- Copper 0.01 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. source: https://nutritiondata.self.com
Notes
- I only use Evaporated Milk on my flan however if you only have Fresh Milk available, it is not the end of the world. It will not be as creamy.
- I use granulated sugar in this recipe, but you can use brown sugar instead if you prefer a more caramel flavour. Although, I did an experiment using different sugar to find out what is the best to use (you can read in the blog).
