This Leche Flan recipe is delicious in its simplicity. There are only four ingredients needed which everyone should already have in their kitchen!
Filipino Style Leche Flan is similar to the Spanish flan de leche, but is heavier as it has more egg yolks and condensed milk. It is one of the most ubiquitous Filipino desserts, and a party or town fiesta is not complete without at least one on the table!
The traditional dish for cooking this is the llanera – a thin metallic tin, made in an oval shape. I was very lucky last week when I was in the Philippines to be gifted a set of llanera by my parter’s Mom. Now I am able to cook my leche flan in the traditional shape when I am in Australia! What I particularly like about using the llanera is the ease of making to caramel which can be done direct in the mold over a low heat on the stove.
In this recipe I steamed the flan, however you can also make a baked Leche Flan. Instead of steaming it in the saucepan, preheat the oven to 190C, cover the llanera with foil and place in a baking tray with water coming half-way up the mold. It will take 45 to 55 minutes to cook.
While some people reserve this for special occasions I need no excuse to cook this creamy and indulgent dessert! When do you cook Leche Flan?
- 6 tbsp sugar
- 6 egg yolks
- 350 ml condensed milk
- 300 ml evaporated milk
- In each of the llanera add 2 tbsp sugar and place on the stove over a low heat.
- Continuously move and tilt the mold to evenly caramelise the sugar. This should take 2 to 3 minutes.
- Remove from the heat and allow the caramel to cool and harden.
- Preheat a steamer saucepan over low heat to come to a gentle simmer.
- In a large bowl combine the egg yolks, condensed milk and evaporated milk. Do not stir too vigorously otherwise the flan will have bubbles and not be creamy.
- Strain the mixture to remove any lumps and divide evenly between the llanera.
- Cover with aluminium foil and place into the prepared steamer.
- Steam for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
- Allow to cool for 10 to 15 minutes, then refrigerate until cold before serving.
- Alternatively if you can't wait, eat warm.
If you are unable to find llanera you can use a round flan tin, or ceramic dish. You will need to make your caramel in a saucepan and then pour it into tin/dish.
Need help with the Filipino ingredients? Check out the glossary.