Smooth and Silky 'Leche Flan' Recipe
Posted on January 29 2018
Who else is a sucker for desserts, pastries, and everything sweet? I bet most girls are. There is something about our beloved sugary treats that can make you feel better almost in an instant, isn't there? It feels like your soul is being soothed at the onset of red velvet!
But here's a confession, when it comes to the best dessert recipes I've tried so far, nothing beats my childhood favourite called Leche Flan.
Leche Flan is a rich steamed custard topped with caramel syrup, a Filipino version of Spanish flan. The word "leche" which is Spanish for milk is one of the 3 major ingredients of this dessert; namely egg yolks, condensed milk, and evaporated milk.
Leche Flan is so popular among Filipinos that it has become a household name and is regularly served at parties and special occasions. Leche Flan actually looks a lot like crème brûlée and though they may be similar, they are different for two reasons: 1.) Leche flan is steamed, not baked. 2.) Its caramel topping is a syrup made by melting sugar in the pan where the custard itself is steamed.
To be honest, I cannot resist leche flan; I think it's the best dessert ever! Its rich, silky smooth custard is heavenly, OMG! Besides, it's so easy to make, contrary to the popular belief that it's complicated (although it would take some practice to make the perfect leche flan).
Are you looking for desserts recipes and ideas to try? Let me share my favourite leche flan recipe with you today! Credits to Yummy.PH.
- 6 egg yolks
- 300ml sweetened condensed milk
- 180ml evaporated milk
- vanilla extract
- white sugar
- In a bowl, add 6 egg yolks
- Add 300ml sweetened condensed milk
- Stir in 180ml of evaporated milk
- Add a teaspoon of vanilla extract
- Gently stir mixture in a circular motion until blended
- In a llanera or aluminum mold, add 1 tbsp of sugar and 1 tbsp of water
- Continuously tilt and swirl the llanera over low heat to evenly caramelise the sugar
- Remove from heat and allow caramel to cool
- Pour leche flan mixture into llanera
- Cover with aluminum foil
- Steam for 40-45 minutes or until custard sets
- Let cool and refrigerate before serving
Making the caramel syrup
Use half sugar and half brown sugar and drizzle some honey or corn syrup instead of making the classic caramel mixture which is sugar and water. The brown sugar gives a butterscotch flavour and it helps avoid burning everything. Adding honey or corn syrup instead of water helps prevent crystallisation.
No to bubbles!
You don't want bubbles in your custard mixture because bubbles mean a lumpy end product. To avoid bubbles, make sure to mix the ingredients gently using a wooden spoon or whisk only until everything is combined. Before pouring the mixture into the container, skim the bubbles from the top. You can also use a strainer.
Take is slow
If you want to achieve that unbelievably smooth custard, don't hurry the process! Make sure to cook leche flan over a constant medium heat.
The perfect wobble
Give your flan a little shake to see if it has reached the perfect sweet ending! Too jiggly means it needs a few more minutes of steaming whereas a stiff custard means it has over-set.
Don't be tempted to remove leche flan out of the llanera when it's still warm or else it'll collapse and ruin everything! To get the best possible set, chill your leche flan in the fridge for a few hours before serving.
You can also adjust your mixture if you want a lighter leche flan. For this, use 9 egg yolks, 1 (300-ml) can condensed milk, and 1 cup of water.
Whether you got friends coming over this weekend or you're off to a potluck party, or if you simply want to serve something special for your family after dinner, Leche Flan makes a perfect treat. It's also one of those dessert gift ideas you'd like to share with your friends, just because.
For those who haven't tried this famous Filipino dessert, I strongly suggest you should - you will love it! For those who already did, how was the experience?
Drop your comments below. :)