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 leche flan during 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.
We were trying to search for a llanera or the oblong shape tin container that is normally used to make Flan in the Philippines, but we cannot find one from our local stores. We ended up getting a round baking pan online. It was worth it though, and we were able to make many delicious cake varieties from it too.
Update: the new video now features the “llanera” (or traditional leche flan mold). You can now see how easy it is to make caramel by using this mold. I scooped some granulated white sugar over each container and applied some heat using the stove. The sugar slowly melts and eventually turns into caramel.
How to Cook Leche Flan
Making your own leche flan can be easy if you follow the recipe below and watch the cooking video. You will start by beating the egg yolks in a mixing bowl. You can do it the manual way using a fork, or you can use a hand mixer (or even a stand mixer). Make sure that the eggs are smooth, then gradually add the milk. Start with the condensed milk followed by the fresh milk and vanilla extract. You will need to continue to beat all the ingredients in the bowl until these are well blended. Set this aside for the meantime while you prepare for the next process.
Grab your llanera or baking pan and place some sugar on it. Heat it over a stovetop while holding the pan. Make sure that you wear oven gloves to protect your hands. You will need to heat it until the sugar melts and turns into caramel. Once the happens, spread the caramel evenly on the llanera or mold that you are using. Slowly add the mixture into each mold and then cover the mold with foil.
The last process is to steam the mold. Simply arrange all the mold in a steamer and steam for a good 30 minutes or so until the mixture turns into yummy flan. At this point, you will decide if you want to dig in right away, or let it cook down a bit. I usually try to control myself at this point and wait until it cools down. I then place the flan in the refrigerator for best results.
Try this Leche Flan Recipe and let me know what you think. If you have your own version of making leche flan, let us know if you want to share it here (we will make sure that your name is clearly written as the source so that everyone will know). Contact me and we’ll discuss how to make it happen.
- 10 pieces raw eggs
- 1 small can condensed milk
- 1 cup fresh milk (or evaporated milk)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 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 an 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!