Leche Flan Recipe
“Leche Flan” (Caramel Custard) is a classic sweet dessert. It is a variant of plain custard (crème) where some sugar syrup, cooked to caramel stage, is poured into the mold before adding the custard base. An imitation of crème caramel may be prepared from “instant flan powder”, which is thickened with agar or carrageenan rather than eggs. The true custard version is known as “milk flan” (flan de leche) or even “milk cheese”, and the substitute version is known as just “flan”.
- 12 egg yolks
- 2 can condensed milk
- 5 cans small evaporated milk
- 2 cups fine white sugar
- 2 tablespoon vanilla or
- ¼ teaspoon grated dayap rind (optional)
- Loaf pan or Square pan
Caramelizing Syrup :
- In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat.
- Pale brown means sweeter and too dark means bitter.
- Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan.
- In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer.
- Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won’t come in the pan as it will become watery.
- Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
- Remove the pan and let it cool at room temperature.
- Refrigerate for several hours before serving.
To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.