Description

Milk Flan

In the simplest terms, Leche Flan is the Filipino variation of Creme Caramel. Even though the name is literally translated as Milk Flan, it is actually a heavy custard made from condensed milk. Traditionally made for celebrations and feasts, it is usually steamed instead of baked.

Type: Dessert

Style: Filipino

Servings: 8 (depending on the size of the container)

Recipe by: Zack Lee

Ingredients

7 egg yolks
1 whole egg
14 oz. condensed milk (1 small can)
14 oz. evaporated milk (1 small can)
granulated sugar

Directions

Caramel

Place the sugar in a non-stick pan over medium heat. Once it starts to melt, stir it around to make sure you get all the sugar granules. Continue the process until you get a nice caramel or golden colour. Be careful not to burn it.

When the caramel is ready, transfer it to your container(s) such as ceramic ramekins or steam-proof bowls. Set aside.

Custard

Mix the egg yolks, whole egg, condensed milk and evaporated milk into a large bowl. Transfer the mixture into your caramel-filled containers. Cover each container with aluminum foil.

Steaming

Boil water in large pot and place a steaming rack on top. Place the custard in the container and let the steam do the cooking. It takes approximately 10-15 mins. depending on your container size.

Use a cake tester or toothpick to see if the custard is cook. There should be minimal amount of custard on them.

Let the custard cool down and place in the fridge for about 2 hours to help the custard set.

To serve, the custard's sides are loosened with a pairing knife and placed upside down on a plate. The caramel should have been melted, forming a brown layer on top and viscous sauce.

Notes

Important things to consider when making leche flan:

The amount of sugar used is dependent on the container size. A thin layer of caramel should cover the whole bottom of the dish.
Smaller containers are preferable since the custard will cook faster and more evenly.
Feel free to be creative and add some flavouring such as fruits and spices. In the Philippines, mango leche flan is a common variation. Take note though that adding more liquid will increase the cooking time.