Leche Flan is a staple dessert at any Filipino celebration.
Known in Spanish as flan de leche – leche of course being milk – literally, this is a milk flan! There are multiple varieties of this throughout Latin America but I will stick with the one I know.
Although at first glance, this dessert looks very easy to make, there are a couple of tips worth knowing to achieve the right consistency.
1 can condensed milk
1 can evaporated milk
6 egg yolks
1/2 tsp vanilla essence
1 cup sugar
1/2 cup water
Caramelise sugar by either the traditional method of combining sugar and water in saucepan or as I prefer, divide sugar and water equally into cooking pans and caramelise under the grill.
Combine condensed milk and evaporated milk. Add vanilla essence.
Separate egg yolks from egg whites. (Saving egg whites for another recipe such as meringues).
Beat egg yolks gently and add to the milk and continue to mix. Important tip: DO NOT AERATE the mixture as this will result in a bubbly finish product.
Strain milk/egg mix into prepared pans.
Traditionally, leche flan is cooked by steaming. I have also made this by baking in a water bath. Both ways work but I prefer steaming.
Cover pans securely with foil and place in steamer. Steam for 45-55 minutes. Allow to cool.
When serving, leche flan can be a little tricky to remove from the pan. You can do two things – firstly, place pan in a hot water bath for about 15 seconds, and secondly, run a fine knife around the sides of the pan.
Cover pan with your serving dish and turn over. You should have a firm but soft finished product with a beautiful soft caramel!
Tip: For more caramel with the finished product, caramelise more sugar in the beginning.