leche flan

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.

​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. 

​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. 

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. 

​To bake, arrange in a pan with water (about one inch high the sides of the pan). Bake at 375F for one hour.

​Remove from oven and test with a toothpick. Test should come out clean. 

leche flan recipe cooked two ways (steamed or baked)

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​

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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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you may also like:

Cream Cheese Flan

Coconut Macaroons

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