Leche Flan Recipe
Leche Flan is the Filipino version of the French crème caramel, which is a custard-type of dessert. The name originated from the Spanish “flan de leche,” which means “milk flan.” However, contrary to its Spanish counterpart, this Filipino treat is heavier and creamier.
Servings: 4
Calories: 713kcal
Ingredients
- 10 pcs fresh raw eggs
- 1 ½ cup condensed milk
- 1 ½ cup evaporated milk
- 1 tsp vanilla
- 1 pc lemon
- 1 cup brown sugar
- 1 cup water
Instructions
- Put 2 tbsp of white sugar into each mold or lyanera. Place it over the flame and set the fire to low heat. Cook until the sugar turns into light brown liquid. Tilt to spread the caramel evenly and turn off the heat. Allow it to cool until the sugar forms and turns into solid. Set aside.
- Separate the egg yolk from white and set aside. You will only use the egg yolk for this recipe but you can create another dessert such as Pavlova or Angel Cake using the egg whites.
- In a large bowl, combine the egg yolks, evaporated milk and condensed milk. Mix slowly in one direction to avoid creating too many bubbles.
- Add in the vanilla extract and mix well. Grate lemon zest on the mixture (optional). Using a strainer or sieve, filter any lumps and pop bubbles.
- Pour the mixture in each mold or lyanera, cover it with aluminum foil and steam for 20-30 minutes over low heat. Remove from the steamer and allow to cool.
- Put inside the refrigerator for up to 30 minutes. Best serve chilled.
Nutrition
Calories: 713kcal | Carbohydrates: 126g | Protein: 16g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 270mg | Potassium: 790mg | Sugar: 126g | Vitamin A: 549IU | Vitamin C: 5mg | Calcium: 622mg | Iron: 1mg