The world calls this dessert Spanish flan but in the Philippines it is called leche flan. Leche Spanish for milk is one of the two main ingredients of the dessert. Made with egg yolks evaporated milk and sweetened condensed milk Filipino leche flan is a rich steamed custard with a syrupy caramel sauce.
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 Cooking with Kurt | 2022-06-15 12:04:20 |  6,361 Views |
Leche Flan: Filipino Crème Caramel – Coconut custard with a caramel topping | Cooking with Kurt
There are only two cooking steps to making leche flan. The first is caramelizing the sugar topping and the second is steaming the caramelized sugar and custard together.
Because leche flan is steamed not baked a hot water bath also known as a bain marie ensures that the custard cooks at an even constant temperature. It is a slow gentle baking process making it perfect for desserts that are delicate and soft in nature.
The signature caramel topping for flan is a syrup made by melting sugar in a pan. Once the sugar melts and turns amber it is transferred to a baking dish or individual ramekins cooled until hard topped with custard and steamed. Although the caramel hardens in the ramekins before the custard is added the hardened candy softens again with the help of heat and moisture from the steaming process turning it into that signature decadent sauce.
