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Leche Flan (Filipino Creme Caramel) Recipe

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  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 12 servings

Description

Leche Flan is a classic Filipino dessert that features a rich, creamy caramel custard with a smooth texture and delicate flavor. Made from egg yolks, evaporated milk, and sweetened condensed milk, this indulgent treat is topped with a luscious layer of amber caramel syrup. Traditionally steamed to perfection, Leche Flan offers a luscious, melt-in-your-mouth experience that is a favorite at celebrations and everyday gatherings.

Ingredients

Caramel Syrup

  • 2 cups granulated sugar

Custard

  • 12 large egg yolks
  • 2 cups evaporated milk
  • 2 cups sweetened condensed milk
  • 1 tablespoon finely grated lemon zest
  • Pinch of salt

Instructions

  1. Prepare the caramel: In a heavy-duty large saucepan, melt 2 cups granulated sugar over medium heat. Let the sugar liquefy and turn an amber color, about 10 minutes. Avoid stirring; occasionally swirl the pan to make a smoother, crystal-free syrup.
  2. Coat the ramekins: Remove the saucepan from heat before the syrup hardens. Immediately pour the caramel into a large, shallow ramekin or divide evenly into 12 smaller ramekins. Swirl to coat the bottom evenly and set aside to cool and harden.
  3. Set up the steamer: Prepare a metal or bamboo steamer pot with simmering water for steaming the custard.
  4. Mix the custard: In a large bowl, lightly beat 12 large egg yolks until just combined. Add 2 cups evaporated milk and 2 cups sweetened condensed milk. Gently stir together until just combined.
  5. Add flavor and season: Stir in 1 tablespoon finely grated lemon zest and a pinch of salt. Gently mix the custard to avoid forming air bubbles.
  6. Pour custard into ramekins: Pour the egg yolk and milk mixture evenly into the caramel-lined ramekins.
  7. Steam the flan: Place the ramekins in the prepared steamer, cover, and steam over simmering water for about 40 minutes or until the flan jiggles slightly in the center and is firm to the touch. Test doneness with a knife or cake tester inserted in the center; if liquid remains, continue steaming.
  8. Cool and chill: Remove the ramekins from the steamer. Allow the flan to cool, then refrigerate for at least 2 hours or up to overnight to set completely.
  9. Serve: Run a butter knife along the sides of each flan to loosen, invert onto a rimmed dessert plate, and serve. Optionally, top with spun sugar decoration for a festive presentation.
  10. Optional oven method: Preheat oven to 350°F (175°C). Place custard mixture in a 10-inch round baking dish inside a larger pan. Fill the outer pan with hot water halfway up the baking dish without getting water in the custard. Bake about 40 minutes until set, then proceed as above.

Notes

  • You can substitute lemon zest with orange zest or add cinnamon, vanilla bean paste, or espresso powder for flavor variations.
  • For an extra smooth flan, strain the custard mixture before pouring into ramekins to remove any lumps or bubbles.
  • Swirling the caramel while melting helps avoid sugar crystals forming for a smoother syrup.
  • Steaming ensures a moist, tender texture, but baking in a water bath is an excellent alternative if steaming equipment is unavailable.
  • Chilling the flan thoroughly is important for firm texture and easier unmolding.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Filipino

Find it online: https://sarabaking.com/leche-flan-filipino-creme-caramel-recipe/