In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. Variations of leche flan are also popular in Latin American countries, however, the Filipino version is typically richer. The custard is primarily made of eggs and milk, then topped with a golden liquid caramel. It may not be the healthiest dessert, but I like to indulge and enjoy myself during the holidays. So if you have a sweet tooth, looking for something creamy and luxurious, this is perfect the dessert for you!
We usually serve it during a family party and this Christmas my mom made it. There are many different flan recipes out there and many Filipinos use evaporated and condensed milk, but you can use regular whole milk as well. Some people add in egg whites, which make the mixture lighter, but my mom uses only egg yolks for a creamy, dense and rich texture.
Leche Flan Recipe
1 cup light brown sugar
1/4 cup water
10-12 egg yolks
1 tablespoon vanilla extract
1 can condensed milk
1 can evaporated milk (or use regular milk)
Preheat the oven to 350°F.
Place sugar and water in a small pot and turn heat on high. Mix thoroughly until the sugar dissolves and the mixture turns into a liquid caramel.
In the meantime, place the egg yolks, condensed milk, evaporated milk and vanilla in a large bowl then mix well using a hand blender.
Spread the liquid caramel evenly on the bottom of your flan mold. Wait about 5 minutes until the liquid caramel hardens, then through a fine sieve or strainer, pour the egg yolk and milk mixture on top of the caramel in the mold.
Place mold in a roasting pan and add hot water until it reaches halfway up the side of the mold. Bake for 40-50 minutes until flan is firm. Let the flan cool, then run a knife around the mold and turn upside down onto a serving plate. The caramel mixture should be flowing over top the flan.
Total Time: 60 minutes
Yield: 6-8 servings