A creamy firm and ultra-rich flan.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Recipes by Nora | 2022-02-03 08:00:10 |  75,040 Views |
Oven baked leche flan
Leche flan is a beloved dessert in the Philippines our take on the famous baked custard. This recipe combines caramelized sugar with an extra rich dense and creamy custard. Unlike the flan you normally eat in Latin America or Spain this one contains a dozen egg yolks(!) plus sugar evaporated milk sweetened condensed milk vanilla extract and a pinch of lemon zest for brightness.
Originally leche flan relied on carabao or water buffalo milk for its dairy base which has a higher fat content and richer flavor. During the American occupation of the Philippines soldiers introduced evaporated and sweetened condensed milk and due to this added convenience canned milk replaced carabao milk and the dish soon became a popular dessert at any gathering.
I grew up making flan with my lola (grandmother) and tita (aunt) and I never get tired of this recipe that my lola gave me partly because of the short ingredient list and easy to follow instructions. To start you make the caramel which involves boiling the sugar until it dissolves into a syrup. You need to keep a close eye on it and stir stir stir until it turns a deep copper brown color and when it is ready you need to work quickly and pour it into your baking dish and swirl it around to completely coat the base. From there you simply whisk together the egg yolks evaporated milk condensed milk and vanilla extract add the custard mixture to your caramel lined dish and sprinkle with lemon zest. Once baked you need to let the finished flan cool thoroughly so that the custard sets completely. Then you can run a knife around the edges and invert it onto a serving plate.
