Leche Flan is a decadent Filipino custard that’s a very particular deal with. It’s luxurious sufficient for holidays like Christmas, Thanksgiving, household reunions, and birthdays. But additionally nice to make as an off-the-cuff after dinner dessert.
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For those who’re in search of an expensive, decadent dessert that can impress company, make this leche flan recipe.
This can be a basic Filipino dessert that I ate many instances rising up. Each chew is gentle and pillowy, with clean vanilla egg custard that melts in your mouth.
I hope you like this recipe as a lot as my household does!
What’s Filipino Leche Flan?
You would possibly already know of flan, a Mexican custard dessert made with eggs, sugar, and milk.
Filipino leche flan is just like Mexican flan, but it surely tends to have extra eggs. Subsequently, Filipino leche flan units up somewhat firmer than Mexican flan.
Each are equally scrumptious!
For this Filipino Leche Flan recipe, you simply want just a few fundamental kitchen instruments:
Ramekins – You’ll want 6 heatproof, 6-ounce ramekins for this recipe. Be sure you don’t get low-sided, shallow ramekins; the custard wants ramekins with medium to excessive sides.
Alternatively, you should use an 8-inch spherical cake pan. You’ll want to grease the ramekins or cake pan properly with butter and/or line with parchment paper to make the leche flan carry simpler from the ramekins. I are likely to grease the ramekins AND add a layer of parchment paper to make sure the dessert doesn’t stick.
Mixing bowl – Use a big mixing bowl to combine the eggs, milks, and sugar.
Heavy backside pot – A heavy backside pot like a Dutch oven will work to make the caramel.
Picket spoon – You’ll want a wooden spoon or a heatproof silicone spatula to make the caramel.
Sieve – You’ll want a sieve to pour the custard by way of into the ramekins, to make sure you have clean custard.
5-ingredient Leche Flan
Eggs – That is an egg custard dessert, so not surprisingly, you want a LOT of egg yolks. You’ll want a straight dozen – 12 egg yolks – to be precise. Save the egg whites and use them for a meringue both on this Taisan Filipino cake loaf, or these Mini Pavlova Cakes!
Condensed milk AND evaporated milk – This Filipino egg custard dessert will get its creaminess because of sweetened condensed milk AND evaporated milk. The sweetened condensed milk comprises a little bit of sugar, whereas the evaporated milk doesn’t. So, the evaporated milk is used right here so as to add creaminess with out extra sweetness.
Sugar – Some granulated sugar provides the official sweetness to this dish.
Vanilla – Use pure vanilla extract, which supplies flan that basic bakery aroma and wealthy vanilla custardy taste.
Step-by-step directions:
Find out how to make Filipino Leche Flan
Precise measurements of substances and directions are within the printable recipe card towards the underside of this submit. Listed here are some useful tricks to information you as you make this recipe.
Evenly grease 6 high-sided ramekins with butter and line the bottoms with parchment paper. See the images beneath for examples of two totally different shapes of ramekins I’ve used that work for this recipe. Set the ramekins apart.
In a big bowl, whisk collectively the egg yolks, evaporated milk, condensed milk, and vanilla extract till clean. Put aside.
In a heavy backside pot over medium warmth, whisk collectively the gentle brown sugar and water and prepare dinner till the sugar has dissolved. Then decrease the warmth and proceed whisking till the combination has thickened barely and is a golden brown.
Working shortly, use a spoon to divide even quantities of the melted brown sugar between 6 ramekins. Gently tilt ramekins back and forth to coat all the backside with melted sugar. Permit the sugar to set and barely harden, which takes simply a few minutes.
Pour the egg yolk milk combination by way of a sieve evenly into every ramekin.
Place the ramekins onto a rimmed baking sheet, then pour in boiling water into the baking sheet nearly ¾” to 1″ deep.
Fastidiously place the baking sheet into the center oven rack and bake for 50 to 60 minutes, simply till the custard facilities are set and now not very jiggly.
Take away from the oven and permit to chill at room temperature, then refrigerate for a minimum of half-hour, simply till the leche flans are chilled, or as much as in a single day.
Serve in ramekins. Or, run a skinny butter knife alongside the aspect edges or every ramekin to loosen the perimeters after which rigorously flip ramekins over plates and serve on plates.
Recipe FAQs
Leche flan is a Filipino dessert. It was introduced over to the Philippines throughout the Spanish colonization, so it’s believed that it has origins within the areas on the border of Spain and France.
Mexican flan makes use of complete eggs, whereas Filipino leche flan makes use of egg yolks. Subsequently, Filipino flan tends to arrange firmer than Mexican flan.
Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
The reply to that is sure and no. Sure, you can freeze flan. However do you have to? I like to recommend NOT freezing flan. Custard doesn’t freeze properly, regardless of how properly you wrap and retailer it within the freezer. However the true distinction is if you thaw the flan to take pleasure in it after it’s been frozen: leche flan tends to seep moisture because it thaws and the feel of the flan will probably be all mistaken. Additionally, you will lose some taste throughout the freezing course of.
That stated, in case you actually wish to attempt to freeze some leche flan for later, wrap it properly in plastic wrap after which retailer in an hermetic, freezer-friendly container or bag. Retailer within the coolest a part of the freezer with respectable air circulation across the flan, for as much as one month.
What to serve with this Filipino dessert
This custard dessert is a scrumptious solution to end up a Filipino feast. Begin with some Pandesal (Filipino bread rolls), Lumpia (Filipino egg rolls), and Filipino Macaroni Salad.
Major dishes like Caldereta and Instant Pot Chicken Adobo are good preludes to desserts like this leche flan.
If you wish to make extra Filipino desserts, attempt these colourful and yummy Ube White Chocolate Chip Cookies or Turon, Filipino banana lumpia.
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Evenly grease 6 ramekins with butter and line the bottoms with parchment paper. Set aide.
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In a big bowl, whisk collectively the egg yolks, evaporated milk, condensed milk, and vanilla extract. Put aside.
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In a heavy backside pot over medium warmth, whisk collectively the sunshine brown sugar and water and prepare dinner till the sugar has dissolved. Then decrease the warmth and proceed whisking till the combination has thickened barely and is a golden brown.
-
Use a spoon to divide even quantities of the melted brown sugar between 6 ramekins. Gently tilt ramekins back and forth to coat all the backside with melted sugar. Permit the sugar to set and barely harden, which takes simply a few minutes.
-
Pour the egg yolk milk combination by way of a sieve evenly into every ramekin.
-
Place the ramekins onto a rimmed baking sheet, then pour in boiling water into the baking sheet nearly ¾” to 1″ deep.
-
Fastidiously place the baking sheet into the center oven rack and bake for 50 to 60 minutes, simply till the custard facilities are set and now not very jiggly. Take away from the oven and permit to chill at room temperature, then refrigerate for a minimum of half-hour, simply till the leche flans are chilled, or as much as in a single day.
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Serve in ramekins. Or, run a skinny butter knife alongside the aspect edges or every ramekin to loosen the perimeters after which rigorously flip ramekins over plates and serve on plates.
Vitamin info is a common estimate. Precise diet particulars might fluctuate relying on the precise meals & manufacturers you utilize to make this recipe. It doesn’t have in mind any substitutions, toppings, or optionally available substances.
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