Leche Flan Recipe

Name: Leche Flan
Prep time: 10 min
Cook time: 70 min
Total time: 380 min
Ingredients: 1 cup sugar; 0.75 cup water; 1 (13 ounce) can sweetened condensed milk; 1 (13 ounce) can evaporated milk; 12 egg yolks; 1 tablespoon vanilla extract

Cook Time: 70 minutes

Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 12 servings

Caramel:
- 1 cup sugar
- cup water
Custard:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 12 egg yolks
- 1 tablespoon vanilla extract

Directions

Step 1: Gather all ingredients.

Step 2: Preheat the oven to 375F (190C).

Step 3: In a medium saucepan, combine sugar and water. Heat over medium-high heat, bringing the mixture to a boil. Do not stir to prevent crystallization. Let it boil, swirling the pan occasionally, for 7 to 10 minutes until the sugar syrup begins to brown.

Step 4: Reduce the heat to medium-low and watch the syrup turn a deep brown. Once it does, about 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Tilt the mold carefully to coat the entire bottom surface with caramel.

Step 5: In a large bowl, combine evaporated milk, sweetened condensed milk, egg yolks, and vanilla extract. Stir gently to avoid bubbles, then strain the mixture to ensure smooth custard.

Step 6: Prepare a roasting pan large enough to hold the flan mold. Fold two 32-inch long sheets of aluminum foil lengthwise into quarters to create strips. Cross the strips and place the flan mold in the roasting pan, letting the foil strips extend over the edges of the pan. Crimp the ends of the foil slightly to hold them in place.

Step 7: Slowly pour the custard mixture into the caramel-lined flan mold.

Step 8: Add enough hot water to the roasting pan to come halfway up the sides of the flan mold. Cover the roasting pan with aluminum foil.

Step 9: Bake the flan in the preheated oven for about 1 hour, or until the custard is firm and a knife inserted near the center comes out clean.

Step 10: Remove the roasting pan from the oven and carefully lift the flan mold out using the foil strips. Let it cool on a wire rack for about 1 hour.

Step 11: Cover the flan and refrigerate until completely cool, at least 4 hours or overnight.

Step 12: Run a paring knife around the edges of the flan to loosen it. Place a rimmed platter over the mold and flip it carefully to release the flan onto the platter.

Step 13: Scrape any excess caramel from the mold and pour it over the flan before serving.

Cooks Note: The more caramel you pour into the mold, the sweeter the leche flan will be.

Nutrition Facts (per serving)
12 servings per recipe

Calories	Fat	Carbs	Protein	Cholesterol	Sodium
387 kcal	14g	55g	11g	336mg	119mg

Nutrition Breakdown

Total Fat: 14g (18% Daily Value)
Saturated Fat: 7g (35% Daily Value)
Cholesterol: 336mg (112% Daily Value)
Sodium: 119mg (5% Daily Value)
Total Carbohydrates: 55g (20% Daily Value)
Total Sugars: 55g
Protein: 11g (21% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 281mg (22% Daily Value)
Iron: 1mg (5% Daily Value)
Potassium: 337mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Leche Flan Recipe

History and Origin

Leche Flan, a rich and velvety custard dessert, has its origins in the Philippines. The name "Leche Flan" is derived from the Spanish word "leche," meaning milk, and "flan," which refers to a type of custard. The dessert was introduced to the Philippines during Spanish colonization in the 16th century, where it became a staple in Filipino homes and festive occasions. Traditionally, it is made with egg yolks, sweetened condensed milk, and evaporated milk, with a caramelized sugar base.

Regional Variations

Though Leche Flan is popular all over the Philippines, there are regional variations in its preparation. In some regions, the flan is made with coconut milk (instead of evaporated milk) to add a unique flavor. Certain provinces may also use different forms of sweeteners such as muscovado sugar, giving the custard a richer taste and darker color. In urban areas, it's often enjoyed with a layer of leche flan served alongside halo-halo, a popular Filipino shaved ice dessert.

Differences from Similar Desserts

Leche Flan is often compared to the Spanish flan, but it differs in texture and taste. The Filipino version is denser and creamier, thanks to the high proportion of egg yolks and the addition of sweetened condensed milk. In contrast, Spanish flan tends to be lighter, with a smoother consistency and a slightly more delicate flavor. Another Filipino dessert, "taho," features silken tofu and syrup, but lacks the custard richness of leche flan.

Where It Is Served

Leche Flan is typically served during special occasions in the Philippines such as birthdays, Christmas, and weddings. Its a common dessert at family gatherings and parties. Due to its rich flavor and satisfying texture, it's also a beloved treat at Filipino restaurants worldwide. Whether served in individual portions or in large molds for communal sharing, it remains a favorite indulgence for Filipinos everywhere.

Interesting Facts

Leche Flan is often prepared the day before it is served to allow the flavors to meld together and for the caramel to set properly.
The dessert is sometimes garnished with a sprinkle of grated cheese for an extra twist in flavor.
In the Philippines, leche flan is sometimes included as a topping for another dessert called "bibingka," a rice cake traditionally served during the Christmas season.
Leche Flan is also often enjoyed as a topping for halo-halo, the Philippines' famous mixed dessert.

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FAQ about Leche Flan Recipe

Leche Flan should be stored in the refrigerator to maintain its freshness. Cover it with plastic wrap or a lid to prevent it from absorbing other odors in the fridge. It can be kept for up to 3-4 days.

Freezing Leche Flan is not recommended as the texture may become grainy and watery when thawed. The custard may separate, which affects its smooth texture. It's best to enjoy it fresh or within a few days of making.

Yes, you can use a different mold as long as it fits comfortably in your oven and is heatproof. A 10-inch round mold is recommended, but you can adjust the baking time depending on the size of the mold you use.

If the caramel hardens too quickly in the pan, simply add a bit of warm water and gently heat it over low heat to dissolve the sugar. Be careful not to burn it. Once the caramel is liquid again, pour it into the mold as directed.

Yes, you can adjust the sweetness by reducing or increasing the amount of sugar in the caramel layer. However, be careful with the custard base since sweetened condensed milk already adds significant sweetness.

To achieve a smooth texture, make sure to strain the custard mixture before pouring it into the mold. This removes any air bubbles or coagulated egg particles. Additionally, baking it in a water bath (roasting pan with water) helps ensure even cooking.

Yes, Leche Flan can be made ahead of time. It actually improves in flavor after chilling in the refrigerator for several hours or overnight. This allows the caramel to set properly and the custard to firm up.

If you notice water collecting on top of the flan after baking, it could be due to condensation forming during the cooling process. To prevent this, ensure the roasting pan is tightly covered with foil and allow the flan to cool gradually. Avoid placing it in the fridge immediately after baking.

To release the Leche Flan from the mold, run a knife around the edges to loosen it. Then, place a plate over the top of the mold and carefully flip it over. The caramel should flow over the flan, creating a glossy finish.

Yes, you can add different flavors to the Leche Flan. Common variations include adding a pinch of salt for a salted caramel flavor, infusing the milk with pandan or coconut for a tropical twist, or adding a few drops of almond extract for a nutty flavor.

Comments

Christine

02/15/2025 04:39:47 PM

Rich, indulgent, and very delicious! The texture was very smooth.

Rebecca Clark

01/16/2025 04:32:29 AM

I tried this recipe last night, and it completely exceeded my expectations. It was so easy to make, and the flavors were absolutely delicious. My whole family loved it, and there were no leftovers! I’ll definitely be adding this to my regular rotation.

Ita

08/30/2024 05:39:53 PM

This was so rich and smooth. The recipe instructions were a great help!

Jordan Maurico

02/28/2021 01:42:58 PM

this leche flan recipe is slightly different than the ones we bought from the Philippines. much tastier, the sweetness is just right and my kids loved it. kudos to you!

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