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leche flan

6/13/2019

14 Comments

 
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Leche Flan is a rich custard dessert made from egg yolks, evaporated milk and condensed milk.  A popular dessert in the Philippines and traditionally served only during special occasions. I remember when I was a young girl, my mom only makes them when there's a gathering at our place or a town celebration like Fiesta. This recipe was actually hers and I have made it in the past, but I thought of creating a new blog to show you that it can be cooked two ways which is steamed or baked. 
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Leche Flan is traditionally made using a steamer but if you have an oven available, it can also be baked using a water bath method. Baking result is much smoother and more creamier for me. 
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​First step is to caramelize 2 1/2 tbsp sugar in a lyanera ( an oval-shaped tin mold). Cook over low heat until sugar liquefies and turns into golden brown. Using thongs, make sure to turn the mold in a circular motion to caramelize evenly. Remove from heat and set aside.
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​Separate the eggs. Set aside the egg whites. Do not toss it. Did you know that you can make Meringue Cookies out of them? If you want to check it out, here my Meringue Cookies Recipe. They are very easy to make. 
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​After separating the yolks from the white, whisk the yolk lightly then add the condensed milk, evaporated milk and vanilla extract. Strain the mixture two to three times or use a cheesecloth to achieve a smooth texture. 
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Transfer the mixure into the prepared  molds with caramelized sugar then cover with foil. To steam, arrange in a steamer pan and steam for 35 minutes, turn off heat and leave inside the steamer for another 15 minutes. 
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​To bake, arrange in a pan with water (about one inch high the sides of the pan). Bake at 375F for one hour.
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​Remove from oven and test with a toothpick. Test should come out clean. 
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leche flan recipe cooked two ways (steamed or baked)

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Ingredients: 
  • 10 egg yolks (beaten)
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla
Caramel: 
  • 2 1/2 tbsp sugar for each mold​
​

Video

PROCEDURE:
  • Mix the lightly beaten egg yolks, condensed milk, evaporated milk & vanilla together. Strain the mixture at least three times or use a cheese cloth to strain. Remove bubbles if there are any. Set aside.
  • Spoon 2 1/2 tbsp sugar in a flan mold or lyanera. (Prepare 3 molds). Caramelize over low heat until sugar turns to light golden brown. 
  • Swirl the caramel evenly on the flat side of the mold. Wait for about 5 minutes to cool down before pouring the egg yolk mixture.
  • Transfer the mixture into the molds.
  • Cover the molds with an aluminum foil. ​
​To STEAM:
  • Transfer to a steamer and steam over medium heat for 35 minutes. 
  • Turn off heat and and leave the flan inside the steamer for another 15 minutes. 
  • Remove from the steamer.
  • Let it cool. ​
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To BAKE:
  • Transfer the molds into a  large oven-safe dish or pan with water about one-inch high the sides of the pan. (water bath).
  • Bake at 375F for one hour or until toothpick inserted in the middle of the flan comes out clean.
  • Remove from oven.
  • Let it cool and refrigerate to set. 
  • To remove from the mold, run a knife around the flan.
  • Place  a plate on top of the mold and invert.
  • Remove the mold and serve. ​​
​


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14 Comments
Maria
12/9/2019 01:41:55 pm

first of all, i want to thank you for sharing your recipe. ive try yung spanish bread, ube roll cake,butsi butsi,garlic parmesanbread.OMG!!THERE SOOOO GOODDD! keep it up.ang galing mo talaga super.

Reply
Janette
4/20/2020 08:09:42 pm

Hi Ms. Maria, I apologize for the late response. You are very welcome. I am glad na nagustuhan mo ang mga recipes ko dito and thanks dropping a comment here. Salamat :)

Reply
Susan
4/21/2020 02:56:12 am

Ano po yung pwede isubtitute sa evaporated milk? Hirap kasi hanapin dito.
Thanks

Reply
Janette
4/22/2020 05:19:47 pm

Hi.

Try this subs:

1-1/2 cups non-fat dried milk (powdered milk) dissolved in 1-1/4 cup water.

or use Equal amounts half and half.

I haven't tried those but they might help. Keep me posted.

Reply
Sherry
5/3/2020 04:20:17 am

Thanks for sharing your talent.I’ve learned a lot .Tried making some of it like the Tikoy, Chiffon Cake and just yesterday the Leche Flan & it was perfect, and I like the amount of sugar you put on your recipe. It’s not too sweet.
More power & keep safe.

Reply
Janette
5/5/2020 09:28:35 am

I am glad you have been trying them and they turn out great. Yes, I try to do that but for some I guess it's still sweet. Good to know the sweetness works with you. Thanks. Take care as well :)

Reply
Jean
5/4/2020 02:32:42 am

Hi, what sizes of egg do you usually use for this recipe?

Reply
Janette
5/5/2020 09:29:02 am

Large eggs

Reply
Lau
6/20/2020 09:22:38 am

Hi!
The caramel did not fully liquified after baking. How will it liquify to come up with more syrup in the leche flan?

Reply
Janette
6/27/2020 09:40:30 am

Try adding a small amount of water during caramelization.

Reply
Jacob Petrosky link
8/22/2020 04:55:02 pm

Love this recipe for Leche Flan! My wife makes this for me all the time. One of my favorite treats. Little ice cream on the side and you're set. Thank you again!

Reply
Janette
8/28/2020 03:51:47 pm

That's good to know. You're welcome.

Reply
Galda Galera
7/15/2022 09:26:06 am

Hi Ms Janette! I was having a short-notice dinner at my house and decided to make this recipe and bake them. It was sooooo yummy everyone loves it! Thank you so much for this recipe and the baking option.

Reply
Janette
7/20/2022 02:51:10 pm

Hello Ms. Galda,
You are very welcome! I am so happy to know that this recipe was enjoyed by everyone at the party. T
Take care,
Janette

Reply



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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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