Leche Flan

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Leche flan, a creamy caramel custard dessert 🍮, has a rich history believed to have originated during the Spanish colonial period in the Philippines. While its exact origins are debated, it's a beloved part of Filipino cuisine, often served at special occasions and gatherings. With its smooth texture and caramelized sugar topping, leche flan has become an iconic dessert in Filipino culture and is enjoyed not only in the Philippines but also in many other parts of the world where Filipino communities thrive. Its popularity endures, making it a sweet symbol of tradition and celebration. 🎉

NUTRITION FACTS (approximately per serving):

Calories: 280

Total Fat: 11g

Saturated Fat: 5g

Cholesterol: 250mg

Sodium: 200mg

Total Carbohydrate: 38g

Sugars: 38g

Protein: 8g


Prep Time: 20 minutes

Cooking Time: 40-45 minutes

Total Time: 5 hours (including chilling time)

Servings: 8


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

  • 10 Egg Yolks

  • 1 can Evaporated milk

  • 2 cans Condensed milk

  • 4 tablespoon Lemon juice

  • 1 cup Light brown sugar

  • ¼ cup Water (optoinal )

DIRECTIONS:

Step 1: Prepare Caramel

  • Option 1: In a pan, add the sugar and caramelize it over medium heat, swirling the pan occasionally to ensure even caramelization. Once the sugar turns golden brown and liquefies, immediately transfer the caramelized sugar into the llaneras, swirling each llanera to coat the bottom evenly.

  • Add 1/4 cup of water if needed (purpose please)

  • Option 2: Alternatively, you can caramelize the sugar directly in the llaneras. Sprinkle 2 tablespoons of sugar evenly into each llanera. Heat the llaneras over medium heat until the sugar melts and turns golden brown, swirling each llanera to coat the bottom evenly.


Step 2: Mix Flan Mixture

  • In a mixing bowl, combine the evaporated milk, condensed milk, egg yolks, and lemon juice. Whisk slowly until well combined to avoid creating bubbles, ensuring a smooth texture.


Step 3: Strain and Pour Mixture into Llaneras

  • Strain the flan mixture 3-5 times using a fine-mesh sieve to achieve a silky smooth consistency.

  • Carefully pour the strained mixture into the prepared llaneras, ensuring not to introduce air bubbles. Remove any bubbles that form on the surface. 

  • Cover each llanera tightly with aluminum foil to prevent water from seeping into the flan during steaming.


Step 4: Steam the Flan

  • Bring water to a boil in a large pot or steamer. Once boiling, reduce the heat to low.

  • Place the llaneras in the steamer basket or on a rack above the boiling water.

  • Cover the steamer with a lid or additional aluminum foil to trap steam.

  • Steam the flan for 30-45 minutes or until set. To check for doneness, insert a toothpick into the center of the flan; if it comes out clean, the flan is cooked.


Step 5: Chill and Serve

  • After steaming, carefully remove the llaneras from the steamer and transfer them to a wire rack to cool completely

  • Chill the flan in the refrigerator for at least 4 hours or overnight.

  • To serve, run a knife around the edges of each llanera to loosen the flan. Place a serving plate on top and flip it over to release the flan onto the plate, revealing the caramel sauce.


TIPS:

  • After chilling and setting, tightly cover the llaneras with plastic wrap or aluminum foil to shield the flan from absorbing any undesirable flavors or odors while in the refrigerator.

  • Leche flan can be refrigerated for up to 3-4 days. Ensure proper storage in an airtight container to retain its freshness.

  • For freezing, it's advisable to exclude the caramel sauce. Once the flan is entirely cooled, remove it from the llaneras, wrap it tightly with plastic wrap followed by aluminum foil. Don't forget to label and date the package before placing it in the freezer. It can be frozen for 1-2 months.

  • To enjoy frozen flan, thaw it overnight in the refrigerator. Allow it to reach room temperature before serving, and consider preparing a fresh caramel sauce if desired.

  • Strain the flan mixture multiple times for a smoother texture.

  • Avoid overmixing to prevent air bubbles in the flan.

  • Work swiftly when melting the caramel to prevent it from hardening too quickly in the llaneras.


Serve & Enjoy! 💖

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