top of page
Leche Flan
Leche flan is a Filipino dish that is simply a caramel custard with the addition of vanilla flavoring made from milk, sugar, and eggs. It is traditionally oval-shaped because of the usage of tin molds known as llaneras. It is best served cold and drizzled with leftover caramel syrup.
Leche flan is a favorite dessert at many Filipino festivities and social occasions. It was transported to the Philippines during Spanish colonialism, therefore it is said to have originated in the territories bordering Spain and France.
Pieces of Leche flan may now be put to halo-halo, another favorite Filipino dessert, in addition to being enjoyed on their own as a sweet treat.
Ingredients:
10 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or an egg beater.
Add the condensed milk and mix thoroughly Pour in the fresh milk and Vanilla.
Mix well Put the mold (llanera) on top of the stove and heat using low fire Put in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color.
Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location.
I find it more convenient to use individual Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly on the flat side of the mold Wait for 5 minutes then pour the egg yolk and milk mixture on the mold.
Cover the top of the mold using Aluminum foil Steam the mold with egg and milk mixture for 30 to 35 minutes.
After steaming, let the temperature cool down then refrigerate Serve for dessert.
Share and Enjoy!
bottom of page