Leche Flan is an egg and milk cake with a light caramel on top. It is similar to caramel cream and caramel custard, and this delicious dessert is known all over the world.
Due to its flavor, ease of preparation, and long shelf life, it has been a regular item in most restaurants’ menus. It can also be added to create other fabulous creations of dessert tasting as an element.
Leche Flan is the Philippines’ best dessert. Especially during celebrations such as parties and town festivals, the dining table will not be complete without it. It tastes so creamy and celestial. Flan is known in the Philippines as leche flan, a lighter variant of a Spanish dish made from condensed milk and more yolks of eggs. Leche flan is typically steamed in an oval-shaped tin mold known as a llanera over an open flame or stovetop, although it can sometimes be baked, as well.
LECHE FLAN
- Author: Romae Chanice Marquez
- Recipe Category: Dessert
- Cuisine: Filipino
Leche flan originated from the French and Spanish border regions and was introduced to the Philippines during the Spanish Colonization. Also, for quite a long time, Leche Flan has been around the Philippines. The whole preparation and cooking time is 1 hour. This recipe serves at least six people.
Halo-halo in the Philippines uses leche flan as toppings. Photo credits to: @esemielee.
Leche Flan Ingredients
- 10 eggs
- 1 can of condensed milk (14 oz)
- 1 cup of fresh milk or evaporated milk
- 1 cup of granulated sugar
- 1 and 1/2 teaspoons of vanilla extract
Leche Flan Instructions
Step 1: Divide the yolk from the egg white using all the eggs (only egg yolks will be used).
Step 2: Put the egg yolks in a big bowl and beat them with a fork or an egg beater. Add the condensed milk and blend properly.
Step 3: Pour in the fresh vanilla and milk. Mix well.
Step 4: Use low fire to place the mold (llanera) on top of the stove and heat.
Step 5: Put the granulated sugar on the mold and mix until the solid sugar turns into a light brown liquid (caramel).
Step 6: On the flat side of the pot, spread the caramel (liquid sugar) uniformly. Put the egg yolk and milk mixture on the mold for 5 minutes.
Step 7: Use aluminum foil to protect the surface of the container.
Step 8: Heat the mold for 30 to 35 minutes with the egg and milk mixture. Let the temperature cool down after steaming.
Step 9: Serve for dessert.
Leche Flan Additional Information
- Per serving has 370 calories, 71g of carbohydrates, 6g of protein, 7g of fat, and 4g of saturated fat.
- You can top the dessert with dessicated coconut or lime.
- This dish serves at least 6 people.
- The preparation time is 1 hour.
About Leche Flan Recipe
Leche flan has several versions around Asia. Caramel custard is a dessert in Malaysia that is very popular.
This dessert is popularly served in restaurants, cafes, hotels, and even Ramadan bazaars for breaking the fast, first introduced by the Portuguese in the 1500s and sold all year round today.
Packaged crème caramel is ubiquitous with the name purin or custard pudding in Japanese convenience stores. The same type of dessert is sold in Taiwan’s convenience stores.
Conclusion
Leche flan found its home in the Philippines and in Asia. Today, almost every restaurant in the Philippines serves this dessert. For more dessert recipes, click here.
Featured Image: @thatfoodie_life / Instagram, @esemielee / Instagram