Leche Flan (Caramel Custard)

Leche Flan

Leche Flan

Leche Flan is one of my favorite Filipino desserts. Unfortunately it is so high in cholesterol and sugar I rarely make it. An appearance is only warranted when we can share it with a hundred other people. This is not one of those times but I have some homemade ube (purple yam) ice cream sitting in the freezer waiting for a companion. I’m sure my co-workers would be happy to see something sweet on Monday.

Now I’m curious about the nutritional value of this recipe. I’ll tell you after you enjoy a slice šŸ˜‰ Besides, I likeĀ eating real food in moderation rather than counting calories.

Caramelizing Sugar

Farm-Fresh Eggs | Caramelizing The Sugar

Leche Flan
Adapted from various family and friends

1/4Ā cup sugar
8 egg yolks
1 x 14 oz can condensed milk
1 x 12 oz can evaporated milk
1 teaspoon vanilla extract

– Baking pan 9″ or 8″ round (Note: You could possibly ruin this pan when caramelizing the sugar. Keep this in mind as you might have to designate it for this purpose)
– Steamer big enough for the round pan to fit in

1. Pour sugar on the round baking pan.
2. Heat the baking pan directly on medium heat until the sugar starts to caramelize. Using kitchen tongs, swirl the pan to create an even layer. Let cool.
Caution: The pan could get very hot. Use kitchen tongs and/or pot holders. Keep the pan moving to keep the sugar from getting burned.
3. Mix egg yolks, condensed milk, and evaporated milk in a bowl using a wire whisk until smooth. It is not necessary to use an electric mixer.
4. Pour and strain the mixture into the cooledĀ round pan.
5. Cover tightly with aluminum foil making sure the top is not touching the mixture or you will have an unwanted crater.
6. Steam for about 30 minutes. The flan is done when a fork inserted in the middle comes out clean. It will have the consistently of gelatin but will firm up while cooling down.
7. Refrigerate for a few hours or overnight. To serve, run a knife around the edges of the pan to loosen the flan. Place a serving platter with the top down onĀ the baking pan. Turn upside down and slowly lift the baking pan to release the flan.

Cooking Notes:
1. I use a steamer pot but have heard people successfully use an oven for steaming. I have not tried it myself so hopefully Google can point you in the right direction.
2. I like to use farm-fresh eggs which are known to have a higher nutritional value than commercially produced ones and they taste so much better. You can tell by the color of the yolks. These were from a co-worker who has a chicken co-op in her urban farm.
3. Some canned condensed milk contain artificial ingredients. Pick one that contains only milk and sugar.
4. Some recipes call for whole eggs but I prefer egg yolks only for a creamier texture. I also think whole eggs make it taste “eggy”.

Heart Leche Flan

Cookie Cutter Leche Flan

Nutritional Value (Calculated from The Daily Plate):

Serving Size: 1/16th
(Normally it would be 1/8th but this is richly satisfying you won’t need that much)
Calories: 140
Fat: 5.6 grams
Carbohydrates: 17 grams
Protein: 5 grams

If you have similar recipes or have any questions about the recipe please post it in the comments section.

This entry was filed under: Art, Baking, Family, Foodie