Leche Flan is the Filipino version of crème caramel, a rich custard dessert with a layer of soft caramel on top. The traditional mold used in the Philippines is an oval-shaped metal baking pan called llanera. These days ceramic ramekins or custard cups are used for convenience.
It takes some luck making it just right so that the leche flan will hold its shape when removed from the mold. This simple recipe sometimes works, sometimes doesn’t. Follow at your own risk.
INGREDIENTS FOR LECHE FLAN
10 egg yolks
12 ounces of canned evaporated milk
14 ounces of sweetened condensed milk
half teaspoon of vanilla extract
1 cup of brown sugar
1/4 cup of water
HOW TO MAKE LECHE FLAN
1. Dissolve a cup of brown sugar in 1/4 cup of water.
2. Heat until you get a very thick consistency.
3. Use the mixture to coat the inside walls of custard cups or the mold you’re using.
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl, blend the ingredients (eggs, milk, vanilla) thoroughly but not so much that it becomes foamy.
3. Pour the mixture into the custard cups.
4. Set the custard cups in a shallow baking pan.
5. Add hot water till it comes halfway up the sides of the cups.
6. Place the baking pan on an oven rack.
7. Bake at 350 degrees Fahrenheit for about 30 minutes.
To test if the leche flan is done, insert a knife. If it comes out clean, the flan is ready to be taken out of the oven.
After cooling, turn the cups or molds upside down and gently dislodge the flan.