Leche Flan
 
 
Rich, creamy, decadent flan/custard with a caramel sauce. Popular Filipino dessert.
Author:
Recipe type: Dessert
Cuisine: Filipino
Serves: 3 moulds
Ingredients
  • 12 egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 teaspoon vanilla
  • 9 tablespoons sugar
  • * This makes enough for 3 molds/pans.
Instructions
  1. In each mold/pan, place 3 tablespoons sugar.
  2. Set pan over low heat until sugar is melted and golden. (some people use a little bit of water with the sugar to make the caramel)
  3. Using tongs, move pans (one at a time) over flames to prevent sugar from burning. This also distributes the melting liquid on bottom of mold .
  4. Remove from heat and allow caramel to cool and harden.
  5. In a medium bowl, combine egg yolks, vanilla, evaporated milk and condensed milk. Gently stir in a circular motion until well blended.
  6. You don't have to do use a cheesecloth, but it makes the custard silky smooth. With cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared pans/molds.
  7. Cover the molds with aluminum foil and place molds in a wide, oven-safe dish with about 1-inch of water (bain Marie). If your dish isn't big enough, you may have to do this in two batches.
  8. Bake in a 350 F oven for about 50-60 minutes or until a toothpick inserted in the middle of custard comes out clean.
  9. Remove from oven. Allow to cool and refrigerate to set.
  10. To serve, turn flan over on a serving plate with caramel on top. Silky, smooth, creamy dessert! Enjoy!
Notes
To prevent bubbles, do not beat egg-milk mixture. Instead, stir gently in one circular motion. If you want a really smooth and creamy leche flan, you need to strain the egg and milk mixture through a cheesecloth before pouring into molds. This is something my grandmother always did and she made the most delicious and perfect leche flan all the time. I've skipped the cheesecloth step a few times because a) I was too lazy and was in a hurry and b) I didn't have cheesecloth on hand. It really does make a huge difference in texture though.
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2014/04/leche-flan.html