submitted by: Tita Corazon
Category: [Philippines] | [Dessert]
Filipino leche flan is similar to the North American custard or
creme caramel. It is very easy to make. There are
many variations to this, which include pumpkin leche flan and
• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 12 egg yolks
• 1 teaspoon of vanilla extract or lemon essence
For the caramel:
• 1 cup sugar
• 3/4 cup water
Caramelizing the sugar
• In a saucepan, mix the sugar & water. Start with low heat and
slowly bring to a boil for a few minutes until the sugar
• Pour the caramelized sugar into aluminum moulds - you can use
any shape: oval, round or square. Spread the caramel on the
bottom of the moulds.
Preparing the Mixture
• Separate the egg white and yolks. Set aside egg white for
• Mix well the evaporated milk, condensed milk, egg yolks and
vanilla by hand in one gentle continuous one directional
movement. Do not overbeat to avoid bubbles and to have a smooth
• Gently pour the mixture on top of the caramel on the aluminum
moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes (the traditional way to make Leche
Flan is by open-air steaming on either an open cooking fire or
stove top) OR
• Pre-heat oven to about 370 degrees before baking. Place the
moulds on a larger baking pan half filled with very hot water.
Bake for about 45 minutes.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to
loosen the Leche Flan. Place a platter on top of the mould and
quickly turn upside down to position the golden brown caramel on
Remember this simple rule. 12 plus 1 plus 1.
12 egg yolks, one can evaporated milk, one can condense milk.
many leche flan recipes but this is a no fuss one, foolproof,
easy to remember, and easy to make.
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