Leche Flan: Filipino Crème Caramel
Leche flan is a dense, silky caramel custard made with egg yolks and condensed milk. It is essential at Christmas and every Filipino celebration.
About Leche Flan
Leche flan is a dense, silky Filipino caramel custard made with egg yolks and condensed milk. It is essential at Christmas and celebrations, and it is served at fiestas, birthdays and holidays. The dessert is richer than its Spanish cousin because of the yolks and condensed milk.
The texture should be smooth and dense, almost like silk, with no bubbles. That comes from gently whisking the yolks, straining the mixture and steaming it slowly. The caramel on top turns into a glossy sauce when the flan is unmolded.
Ingredient notes
- Egg yolks: the rich base.
- Condensed milk: sweetens and thickens.
Tips for the best Leche Flan
- Strain the mixture. For a smooth texture.
- Steam over low heat. To prevent bubbles.
- Chill for several hours. For the best texture.
What to serve with Leche Flan
Serve chilled, unmolded onto a plate.
Variations and substitutions
- Calamansi zest: add zest.
- Ube flan: add ube.
- Halo-halo topping: see Halo-Halo.
- Oven-baked: bake in a water bath.
Storing and reheating
Refrigerate for 4 days.
Frequently asked questions
Why are there bubbles?
Overbeaten or too hot.
Can I use whole eggs?
Yolks give the best texture.
How do I unmold it?
Run a knife around the edge and invert.
More Filipino recipes you might like
Puto, Buko Pie and Ube Halaya.
