Recipes

Leche Flan Recipe

If you like custard sweets such as creme caramel, you must try this leche flan. It is the Philippines’ favorite dessert.

Serve this luscious leche flan to your family. It’s quick and simple to prepare, plus it’s creamy and delicious!

What Is Leche Flan?

Leche flan is a classic Philippine dessert. It tastes similar to crème caramel and is often served at parties and family gatherings. Leche flan may also be used to top frozen foods such as shaved ice.

Ingredients You’ll Need

  • egg yolks
  • condensed milk
  • milk
  • granulated sugar
  • vanilla extract

(Note: Full recipe is at the bottom of the post)

How to Make Leche Flan

  • In a large mixing basin, beat the egg yolks with an egg beater or a fork. Then stir in the condensed milk until well blended.
  • Pour in the fresh milk and vanilla extract. To mix, integrate everything thoroughly.
  • Place the llanera mold on top of a low-heat cooktop.
  • Stir the granulated sugar into the mold until it melts and acquires a light brown hue. If you can’t locate a llanera, individual-sized metal pans may be used.
  • Spread the melted sugar evenly across the mold’s flat side.
  • Wait 5 minutes before adding the egg yolk and milk mixture.
  • Cover the top of the mold with foil.
  • Steam the mold for 30 to 35 minutes.
  • After steaming, allow the mold to cool to room temperature before transferring to the refrigerator to chill until ready to serve.

Leche Flan vs Creme Caramel

Condensed milk replaces cream in traditional creme caramel recipes in Filipino leche flan. Leche flan is significantly more rich than crème caramel, which has a softer texture. Aside from the components, the method of these two sweets differs. Creme caramel is often made in tiny molds or ramekins, while leche flan is traditionally baked in a shallow, oval-shaped metal mold known as a llanera. In leche flan, the sugar is mixed into the llanera, but in creme caramel, the sugar is boiled in a pot and then poured into each ramekin.

Is Leche Flan And Custard The Same?

No. The main distinction between leche flan and custard is that flan is covered with liquid caramel and served upside down.

Leche Flan Recipe

If you love custard desserts like creme caramel, you have to try this leche flan. It’s the favorite dessert of the Philippines.

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Servings: 6

Ingredients 

  • 10egg yolks
  • 14ouncescondensed milk
  • 1cupmilk
  • 1cupgranulated sugar
  • 1teaspoonvanilla extract

Instructions 

  • In a large mixing basin, beat the egg yolks with an egg beater or a fork.
  • Mix in the condensed milk until well blended.
  • Pour in the fresh milk and vanilla extract. To mix, integrate everything thoroughly.
  • Place the llanera mold on top of a low-heat cooktop.
  • Stir the granulated sugar in the mold until it melts and acquires a light brown hue. If you can’t locate a llanera, individual-sized metal pans may be used.
  • Spread the melted sugar evenly across the mold’s flat side.
  • Wait 5 minutes before adding the egg yolk and milk mixture.
  • Cover the top of the mold with foil.
  • Steam the mold for 30 to 35 minutes.
  • After steaming, allow the mold to cool to room temperature before transferring to the refrigerator to chill until ready to serve.

FAQs

What is a common mistake in making leche flan?

The flan was overcooked. This is the most frequent error individuals make while making flan. Cooking the flan for just a few minutes prevents it from becoming harsh and rubbery.

What makes leche flan creamy?

The common elements that make the exceptionally creamy texture are evaporated milk and egg yolks. You may improve the silkiness of the final leche flan by increasing the creaminess of the evaporated milk by substituting half of it with thick and creamy all-purpose cream.

What makes Mexican flan different?

The biggest distinction between Mexican and Spanish flan is the materials needed to prepare them. Mexican flan normally has milk, cream, eggs, and sugar, but Spanish flan contains eggs, milk, sugar, and cream cheese. Both forms of flan are often accompanied with a caramel sauce.

Is leche flan the same as creme brulee?

“Leche Flan” is the Filipino equivalent of Crème brûlée, also known as Crème caramel. The key difference between this Filipino dish and crème brûlée is that leche flan has a Jello-like consistency, while crème brûlée has a pudding-like consistency. Another distinction is how the leche flan is prepared.

What is the liquid at the bottom of flan?

That is just caramelized sugar that coating the plate before pouring in the custard to bake. The moisture from the custard liquefies the caramelized sugar when the flan cools, resulting in the sauce.

Is it better to steam or bake flan?

In many Filipino houses, the most frequent method of making leche flan is to steam it over the stovetop. While this approach is fast, simple, and completely oven-free, there is a better way to produce super “siksik,” or rich and creamy leche flan: bake it in a water bath!

Can you freeze flan?

Yes, you may store flan in the freezer for up to 2 months. It should be neatly wrapped in separate sections before being packed and frozen.

What is leche flan made of?

Filipino leche flan is a creamy, steaming custard covered with a sticky caramel made with egg yolks, evaporated milk, and sweetened condensed milk.

What is the history of leche flan?

“Leche flan” is defined as “a custard dessert made with condensed milk and egg yolks.” This dessert originated in the Roman Empire, Spain, and the United States. Flado, or fish and meat cakes, were popular in the Roman Empire. The Spanish then copied the Roman recipe, substituting caramelized sugar for the fish and flesh.

What are the three types of flan?

Choose your favorite!
Traditional Flan: This is the classic flan recipe, commonly known as Flan de Leche.
Peach Flan: A flan prepared with a basic custard, fresh peaches cut, and peach liquor.
Lucuma Flan: This flan is created using Lucuma, a delightful Peruvian tropical fruit.

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