Leche Flan is a deliciously smooth, caramel-topped custard that melts in your mouth with every bite. The rich egg yolk and creamy milk base are perfectly balanced by the sweet caramel, making this dessert a standout.
Whether you’re celebrating a special occasion or just craving something sweet, this Filipino classic will always satisfy your taste buds. It’s the perfect ending to a meal, served chilled for that ultimate creamy texture. The contrasting textures of smooth flan and crunchy caramel give this dessert its irresistible charm.
Full recipe:
Ingredients:
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1 cup sugar
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1/4 cup water
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9 large egg yolks
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1 can (14 oz) sweetened condensed milk
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1 can (12 oz) evaporated milk
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1 teaspoon vanilla extract
Directions:
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Preheat the oven to 350°F (175°C). Set aside a 9-inch round baking dish or flan mold.
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In a small saucepan over medium heat, combine sugar and water. Stir occasionally until the sugar dissolves and caramelizes into a golden syrup. Quickly pour the caramel into the prepared baking dish and swirl to coat the bottom. Set aside to cool and harden.
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In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
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Pour the egg mixture over the hardened caramel in the baking dish.
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Cover the dish with aluminum foil and place it in a larger baking dish filled with water, creating a water bath.
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Bake for 45-50 minutes or until the flan is set but still slightly wobbly in the center.
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Allow the flan to cool to room temperature, then refrigerate for at least 2 hours before serving.
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Once chilled, run a knife around the edges to loosen the flan, then invert onto a serving plate.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes Kcal: 300 kcal | Servings: 6 servings
Making Leche Flan: A Timeless Tradition
One of the key components of a perfect leche flan is the caramel. The sugar is cooked slowly over medium heat until it reaches a deep amber hue, at which point it is quickly poured into the baking dish. The caramel not only gives the flan its signature golden color but also adds a layer of sweetness and bitterness that perfectly balances the custard’s rich creaminess. The trick to making the caramel without it burning or becoming grainy is constant stirring. The process may seem intimidating at first, but once you get the hang of it, it becomes second nature.
After the caramel is poured into the dish, the custard mixture is made by whisking together egg yolks, sweetened condensed milk, evaporated milk, and a splash of vanilla extract for flavor. The mixture is then passed through a fine-mesh strainer to ensure it is silky smooth, as any air bubbles or clumps can cause the flan to be uneven in texture. Pour the strained custard into the caramel-lined baking dish and sprinkle a touch of lemon zest on top for a subtle citrusy brightness that cuts through the richness of the custard.
Baking the Flan: The Importance of a Water Bath
The secret to baking leche flan lies in the use of a water bath, also known as bain-marie. This technique involves placing the flan dish inside a larger roasting pan filled with hot water. The water bath provides even and gentle heat, which helps prevent the custard from overcooking or becoming rubbery. It ensures that the flan bakes slowly and evenly, resulting in a smooth and velvety texture. Without the water bath, the custard could be prone to cracking or separating, which is why this step is crucial for achieving a perfect leche flan.
Baking the leche flan at a moderate temperature (around 325°F or 163°C) allows the custard to set slowly, and it will jiggle slightly in the center when it’s ready. The baking time is typically about 50 to 60 minutes, depending on the depth of the dish, and an instant-read thermometer should read 175°F (80°C) when inserted into the center of the flan to ensure that it is fully set.
Once the flan is baked, it must be allowed to cool at room temperature before being chilled in the refrigerator for at least six hours, though overnight is preferred. This step allows the custard to firm up, and the flavors meld together, creating a more flavorful and satisfying dessert.
Serving Leche Flan: A Decadent Dessert Experience
When ready to serve, the leche flan should be carefully inverted onto a plate to reveal the glossy caramel layer on top. Running a knife along the edges of the flan helps loosen it from the dish, and a quick flip will ensure the caramel evenly coats the custard. The result is a stunning, golden custard dessert with a glistening layer of caramel that makes it irresistible.
Leche flan is delicious on its own but can also be used as a component in other Filipino desserts. For instance, it pairs wonderfully with halo-halo, a popular Filipino dessert made with crushed ice, sweet beans, fruits, and jellies. The richness of the leche flan atop the refreshing halo-halo creates an unforgettable combination.
For those looking to repurpose leftover egg whites, a common Filipino tradition is to make angel food cake, which is a light and airy dessert that contrasts perfectly with the dense and creamy flan.
Leche Flan Around the World
While leche flan is deeply rooted in Filipino culture, its origins are a fusion of influences from Spain, Latin America, and the Philippines. The Spanish version of flan was brought to the Philippines during the colonial era, and the recipe evolved over time. The Filipino version distinguishes itself by the use of egg yolks, which contribute to a denser custard. Moreover, the caramel topping is a hallmark of Filipino leche flan, as the custard is traditionally baked in a caramel-lined mold.
In other parts of the world, flan has various interpretations, but the Filipino version remains one of the most distinct due to the specific ingredients used and the importance of the water bath method in achieving its signature texture.
Conclusion: The Enduring Appeal of Leche Flan
Leche flan is not just a dessert; it is a cultural symbol, a reminder of family gatherings, and a taste of tradition. Its smooth texture, sweet caramel layer, and rich flavor make it a dessert beloved by many. The simplicity of its ingredients belies the complexity of its flavors, and the satisfaction of creating a perfect leche flan is unparalleled. Whether served as a standalone dessert or incorporated into other Filipino treats, leche flan continues to be a dessert that brings joy to anyone who tastes it.
Its timeless appeal makes it a must-try dish for anyone interested in Filipino cuisine or those simply seeking a decadent, indulgent dessert to share with family and friends. With its rich history, straightforward recipe, and irresistible taste, leche flan will undoubtedly continue to be a staple in Filipino kitchens for generations to come.