Leche Flan is a dessert made-up of eggs and milk with a soft caramel on top. It resembles crème caramel and caramel custard. This delicious dessert is known throughout the world.It has been a regular item in the menu of most restaurants because of its taste, ease in preparation and long shelf life. It can also be added as a component to build other great tasting dessert creations.
Leche Flan is the top dessert in the Philippines. The dining table won’t be complete without it especially during celebrations such as parties and town fiestas. 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 clan always request her to prepare it during special occasions. I’m lucky because my wife knows how to do a good one too. This is actually her recipe. If I did it my way, 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.
The new video now features the “llanera” (or traditional leche flan mold). You can now see how easy it is to cook 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. Start by beating the egg yolks in a mixing bowl. You can do it the manual way using a fork or use a hand mixer or a stand mixer. Ensure that the eggs are smooth. Gradually add the milk. Start with the condensed milk followed by the fresh milk and vanilla extract. 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 stove top while holding the pan. 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. Let us know if you have your own version of leche flan so that we can share it here.
Leche Flan
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 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!
Jess says
December 18, 2018 at 8:12 pmCant wait to try this recipe po!
JERELINE says
February 19, 2019 at 3:07 amgood,
i just want to ask if making lecheflan on a jar instead of llanera has an effect of the amount of time to cook it?
Fridelyn Oracion Sanchez says
March 2, 2019 at 8:34 pmilang llanera ang malalagyan ng mixture na yan???