Leche Flan has been a favorite ”fiesta dessert” during my childhood days – fun fact, we don’t actually do or make it in our town. We can only taste it during the fiesta celebration in the city where we usually visit our relatives few summers back then. There was one leche flan I tried that still lingers on my mind and palate up to this day. This recipe is the closest to that. I hope you will enjoy this as much as I do.
1 6-inch (15cm) flan
- 12 egg yolks
- 1 can sweeten condensed milk (397 grams)
- equal part of whole milk (397 grams), use the can from the condensed milk to measure
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- Preheat oven to 170°C (340°F).
- Add the sugar in a medium sauce pan. Cook under medium heat until sugar dissolves. Continue cooking until caramelize. Shake the pan from time to time (don’t stir!) until dark golden brown. Pour the melted sugar into a baking pan (I used a 6-inch cake pan) and tilt pan around until evenly coated. Allow to set for few minutes until it hardens.
- Combine the egg yolks, condensed milk, whole milk, and vanilla extract and stir using a whisk until just combined. (IMPORTANT TIP: Do not whisk too hard or over mix to avoid bubbles in your flan.)
- Pour the milk and egg mixture through a fine sieve/strainer into your prepared pan. Cover with an aluminum foil. Take a baking tray or dish that is big enough to fit your flan and place the pan in the middle. Pour boiling water up to an inch. Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Remove the pan from the water bath and let cool. Refrigerate until cold. (This can be done preferably overnight to allow ample time for the flan to properly set and to allow also flavor to develop further.) Using a small knife, run around the edges to loosen. Invert onto your serving plate preferably with rimmed edges to prevent the caramel from spilling . Enjoy!
- For extra creaminess to your flan, you can add whipped cream on the side before serving into individual slices
- For flavor contrast and a little acidity, you can also top your flan with strawberry slices
- Life is too short not to enjoy both worlds, so add both the whipped cream and cut fruits on the side! 🙂
Notes & Tips:
- I like to have more caramel hence I used 1/2 cup of granulated sugar
- You can use fresh milk or evaporated milk
- You can use stove top steamer if oven is not available. You can steam the flan as per the required cooking time above but I would suggest to check the it after 40 minutes using a toothpick. If it comes out clean, then stop the cooking and let it cool
- I strain my egg yolk and milk mixture 3x to make sure that I will get a smooth flan