Leche Flan and its Philippine Origins
Leche Flan is a classic Filipino custard dessert with a caramel topping. Original recipes in the Philippines dating back to my grandmother’s time describe the use of fresh carabao’s milk (water buffalo) to make this. Since I live in America and do not have access, this is my modern, easy version of a classic recipe. The secret to making a flawless flan is to keep the heat low. This flan is good served the day after when it has been refrigerated and is firm enough to turn over. This is an Asian In America recipe and serves 4 to 6.
Servings: 4 people
Calories: 149kcal
Equipment
- Loaf pan- 9 inches x 5 inches; Or a Round Cake Pan - 9 inches diameter
- Filipino Oval-shaped Llanera - 8 inches length
- Large, deep roasting pan - for the Bain Marie
Ingredients
- 3/4 cup granulated sugar for caramel syrup
- 8 eggyolks
- 1 can (12 fl oz./354 ml) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
- Cook the caramel topping: Using a medium sized heavy stock pot. Add the sugar to the stockpot. Place the pot over medium heat. Keep a close watch over the sugar. It will take about 5 minutes for the sugar to start to bubble at the edges, gradually turning amber colored all over. Tilt the pan around to level off the caramel syrup. Work quickly and pour the piping-hot, thick caramel syrup in a prepared loaf pan measuring 9 x 5 inches (or use a round 9-inch in diameter cake pan). Set the caramel in the loaf pan aside while you prepare the custard.
- How to make the custard: In a large mixing bowl, separate the egg yolks from the whites. Keep the whites in a covered container and refrigerate for another recipe. Whisk the yolks gently for a few minutes.
- Into the same bowl of yolks, add the evaporated milk, condensed milk and pure vanilla extract. Blend the ingredients well by hand, using a wire whisk. Do the mixing for less than 5 minutes. You do not want too many bubbles in your flan.
- Using a sieve or strainer, pour the custard mixture into the loaf pan lined with caramel. It is important to use a sieve so you have a smooth textured flan. Cover the entire pan with foil and seal the edges all around.
- How to cook the Flan: In a preheated oven of 325 F degrees, place a large deep baking pan (larger than the loaf pan). Add enough water to fill up the large baking pan halfway full. Place the foil covered loaf pan with the custard and caramel in the center of the larger baking pan. This is called a water bath or ‘bain marie’ or else ‘bano maria’ way of cooking. This method is preferred if cooking with a caramel topping and a custard like this one.
- Bake in the 325 F degree oven for 50 to 55 minutes. Test the custard if it is done by inserting a thin knife in the center. If knife comes clean, it is done.
- Remove the flan from the oven and cool on the counter for an hour. Then cover the flan with foil and refrigerate for at least 6 hours or overnight.
- To serve : Run a sharp, small knife around the sides of the flan to loosen up. Prepare a large rectangle sized platter (larger than the flan) and put it over the flan container. Hold the bottom of the flan container firmly with one hand. Hold the bottom of the platter well with the other hand. Turn over the flan on the platter. The syrup will run and flow around the custard. Slice in thin slivers to serve (each thin slice is packed with thousands of rich calories, so go easy).
- Cook's comments: Our family prefers flan flavored with vanilla extract. But in the Philippines, the original flan versions are flavored with the zest of local lime called 'dayap', which has been abundant since the 16th century.
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Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 38g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 38g