Leche Flan
Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life. In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.
I remember the Leche Flan that my Lola Belen makes when I was still living in Las Pinas. It really tasted so rich and heavenly; everyone in our family always requests her to make some on special occasions. As for me, I’m still lucky because my wife knows how to make a good one too (this is actually her recipe). If I did it my way (not the song…please), you might be having Leche Flan that tastes like Egg Pie instead.
Try this most favorite Filipino dessert: Leche Flan.
Ingredients:
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract
Watch the cooking video:
Cooking procedure:
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve during dessert. Share and Enjoy!
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ashley
charo pagtakhan
letty
mandy
aures
my fave!
wow ang sarap naman… itry ko talaga yan kasi madali ang process ng pagluluto saka favorite pa ng anak ko ang leche flan.
thanks a lot sa pagshare nyo ng mga recipes nyo. keep up the good work.
God bless you.
i will try this…. dami ko ng naipon na menus from palnlasang pinoy..thanks for having this site… it helps a lot espcially for those who r late bloomer in having cooking desire like me…. more power…..
hmmm yummy leche flan…..
hello..after browsing your site and leche flan procedure.i cooked it but not perfect
using steamer within 30-35 mins..not firm at all?bakit kaya ganoon?please advise,may mali ba akong nagawa?sayang naman ang effort ko.
hi kuya,i comment earlier about not having firm leche flan using steamer..guess what i did nilagay ko sa oven,boiling water in the baking pan and put the mold in the oven sa 375 deg 40-50 mins,naku..sucess naman pla
sa wakas kala ko disappointed na ako..im happy na naging firm ang leche flan ko.so next time,oven na gamitin ko para no hassle.Thank you sa website mo at asahan mo na palagi ako magbrowse ng latest recipe and cook it or bake it.God bless and thanks for sharing the recipe.I am learning alot from you in terms of cooking.Take care
kuya salamt uli galing mo tlg.
I just want to know if you have a recipe of leche plan that includs the white egg kc sayang ung white egg.
super sarap…this is one of my faves. Thank you.
it was very good i made perfect thanks sa recipe.lahat ng niloto ko from this site nagustohan ng mga puti thanks sa panlasang pinoy.more power!
Thanks for sharing your recipes.. I made my husband happy with your help..
Hi,
Try using coffee as flavoring. Masarap din sya. I also would like to have the recipe using the egg whites. the reason why egg whites are not used is because it can cause bubbles in the flan – am I right?. What I know others do is sinasala nila with cotton cloth. smooth ang result.
thanks and regards
thank s recipe,i relly like it
hello.tnx s recipe.ngaun pinagkakakitaan ko na.may tanong lang ako…pde ko b store s freezer ng ref?at kung sakali mga ilang araw…kasi minsan biglaan ang orders,naghahabol tuloy ako.
thank you.
hi try ko iluto yan kasi parang ang dali lang at favorite kasi ng mga baby ko.. more power and thanks sa mga recipe nyo.. god bless
Thank u sa patuloy na magdala sa email ko…malapit na ang pasko kaya pinood ko ito…yun palang egg white sabi ng friends ko pwede gawin “merenge”. yun kendi nabibili sa tindahan…paano ba ginagawa yun para hindi sayang ang claro ng itlog..thank
can i ask it makes how many serving po ung mga ingredients na to??
hi!..i just like to know kung ilang servings ang magagawa sa recipe na to?..hope to hear from you and more power!!…love browsing your site and i am learning a lot from you!!…thank you for sharing your talent to us!!…God bless!!… =)
Thank you sam.
joy, possible na nagkaroon ng bula dahil after mong ilagay sa mold ay nilagay mo agad sa oven. You can prevent that by letting the mixture rest in the mold for a few minutes before baking. Regarding the caramel, make sure to transfer the caramel right away to the mold while it is hot para di tumigas kaagad.
ganun po ba?thank you so much for ur response kuya.maybe,i’ll try again para ma perfect ko na, pero in fairness ok nman po ung lasa, sa presentation lng po nag- failed dahil sa bula.
Again, thank you po at try ko po ung ibang dish.
kaibigan dikaya iniscram mocya ng hinalo mo kc pagmali halo magbubula atmagbubutas butas nga un kung maaari wag mong iangat ang pang mix mo para di mag bubbles.advice lang po.
Hi there Estonia. i think na pwede naman ihalo ang Cinnamon. Please feel free to experiment para lalo pang sumarap ang Leche Flan natin.
Hindi ko na sinala yung leche flan. Para maiwasan ang bula, let the mixture rest first para mawala yung bubbles brought about by mixing (especially kapag electric beater ang gamit). After ensuring na wala nang bubbles, you may start steaming. Hope this helps.
Sheile, I really appreciate the feedback. I’m really happy that it went well with you. Keep on cooking ma’am!
thanks for the recipe! pwede din po gamitin ang coffee or lemon grind instead of vanilla its really delicious.