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Easy Pinoy Leche Flan Recipe
Here is an easy leche flan recipe that you could make at home.
Lechen Flan is a favorite Filipino dessert. It is almost always present in special occasions like town fiestas.
What is Leche Flan?
Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.
In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel
An even heavier version, called tocino de cielo or tocino del cielo (Spanish for “heaven’s bacon”), is similar, but has significantly more egg yolks and sugar.
Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.
Recipe for Leche Flan:
Easy Pinoy Leche Flan Recipe
Course: DESSERTCuisine: Filipino4
servings15
minutes45
minutes718
kcal1
hourLeche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.
Ingredients
- For the Flan:
12 egg yolks, beaten
1 can evaporated milk (or whole milk), (354 mL)
1 can condensed milk, (410 mL)
1/2 cup sugar
1/4 tsp vanilla extract
water (for steaming)
- For the Caramel:
3 tbsp water
1 cup light brown sugar
Directions
- Prepare individual llanera (or two 9 x 2 in flan molds) and set aside.
- Start by preparing the caramel. In a saucepan, bring the water to a boil then reduce low heat before adding the sugar.
- Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
- Immediately pour the caramelized sugar into prepared individual flan molds. Evenly spread the caramel in the molds. Set the molds aside.
- Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer and bring to boil.
- In a separate bowl, combine evaporated milk, condensed milk, sugar and vanilla.
- Gently pass the beaten eggs through a strainer into the bowl.
- Stir to combine and mix thoroughly.
- Pour the mixture into the prepared flan molds containing the caramel.
- Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside) and steam for 30 minutes or until firm.
- Set aside to cool and then refrigerate for at least 2 hours.
Notes
- Run a knife along the edges of the flan molds to loosen. Turn the molds over onto a platter or individual plates. The flan should come out easily with the caramel on top.
Nutrition Facts
4 servings per container
Serving Size270g
Calories718
- Amount Per Serving% Daily Value *
- Total Fat
20.32g
32%
- Saturated Fat 9.145g 46%
- Cholesterol 582mg 194%
- Sodium 211mg 9%
- Amount Per Serving% Daily Value *
- Potassium 626mg 18%
- Total Carbohydrate
117.17g
40%
- Sugars 114.79g
- Protein 19.04g 39%
- Vitamin A 51%
- Vitamin C 4%
- Calcium 52%
- Iron 12%
- Vitamin D 28%
- Vitamin E 10%
- Vitamin K 1%
- Thiamin 17%
- Riboflavin 72%
- Niacin 2%
- Vitamin B6 21%
- Vitamin B12 62%
- Folate 22%
- Pantothenic Acid 53%
- Phosphorus 74%
- Magnesium 15%
- Zinc 31%
- Selenium 77%
- Copper 10%
- Manganese 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other DESSERT recipes may be found HERE.
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IMAGE SOURCE: Jeanne Tiong / CC BY
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