In Filipino gatherings like fiestas and birthdays, Leche Flan is almost always present. Aside from the creamy taste, this can easily be made a few days ahead which makes it very easy to prepare if you’re having a party. This dessert goes way back during the Spanish colonization of the Philippines. It’s similar to the Creme Caramel which is baked (bain marie) or steamed custard with a sweet caramel topping.
There are a few versions of Leche Flan. But, the most common is using only egg yolks. The texture is creamier and richer that’s why a little goes a long way with this flan. So delicious!
Creamy Leche Flan Recipe
Creamy Leche Flan
For the caramel topping:
- 1/2 cup white sugar
- 2 Tablespoons water
For the flan:
- 9 egg yolks from large eggs
- 1 can condensed milk 300 ml
- 1 can evaporated milk 354 ml
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- Preheat the oven to 350 F.
- In a heavy-bottomed saucepan, place the ingredients for the caramel. Swirl to wet the sugar and cook on medium to medium-high until golden brown in color. Be careful not to burn the caramel. Pour into your choice of mold (I used a 9×5” loaf pan). Let cool.
- In a large bowl, place the egg yolks and condensed milk. Break the yolks and stir the mixture gently with a wooden spoon. Add the rest of the ingredients and stir until everything is well mixed.
- Strain the flan mixture 3x using a fine sieve or cheesecloth. Remove the bubbles that rise to the top and gently pour mixture on top of ALREADY COOLED caramel. Cover pan tightly with aluminum foil.
- Pour about 1/4 inch hot water on a bigger baking pan and place the mold on top. The water level should reach halfway of the flan mixture. Add more water if needed.
- Bake for 1 hour. Remove from the water bath and cool completely. Refrigerate for at least 2 hours before unmolding.
- To unmold, run a small spatula or paring knife around the mold to loosen flan. Place the serving dish on top of the mold and quickly flip upside-down to release. (see Notes)