About the Recipe
Leche flan is a smooth, sweet Filipino dessert made from egg yolks, milk, and sugar, topped with a layer of caramel syrup. Leche flan is a staple dessert in Filipino celebrations like birthdays, holidays, and especially during Christmas!
Ever since I can remember, we have had this every year for christmas and new years because it requires only four ingredients and they are really easy to make, and people loveee this dessert. It also a very pretty dessert, and you don’t even need an oven to make this! It is similar to the Spanish flan because… of spanish colonization. But I think the Filipino flan is a lot creamier and richer because of the amount of egg yolks and I’m a little biased but I prefer the filipino flan :0
Everyone has their way of making their leche flan, but I like mine a little bit on the firm side but still creamy. I also like my caramel to be a nice amber colour, like so caramelized that it might burn if I leave it on for a second longer.
Some people like to have their leche flan with all yolks, but I find that its way too creamy and there is no structure. So I like to add one whole egg for that firmness but if you want yours to be extra creamy, sub it with two egg yolks.
Ingredients
4 egg yolks + 1 whole egg
230 ml condensed milk
270 ml evaporated milk
1 tsp vanilla extract
Preparation
For caramel, dissolve sugar and water on medium-high heat until it turns a light amber colour.
Immediately transfer to cake pans and evenly spread the caramel onto the pan, swirling it around until the bottom is evenly coated.
Whisk all the flan ingredients together until the mixture is homogeneous and set aside.
Pour flan mixture.
Cover with tinfoil and steam for 15 minutes, or until firm.
Let cool in the fridge for at least two hours or overnight to firm up.
Serve cold.