What is Leche Flan

Leche Flan is the Filipino version of creme caramel. It is a sweet dish

traditionally served as dessert at parties, fiestas, and other special occasions.
It is also commonly used as topping for shaved ice such as halo-halo or in
other treats such as floating island  or graham de leche .

This classic dessert is made with a layer of caramelized sugar and a custard
mixture of egg yolks, evaporated milk, and condensed milk. Vanilla extract
and key lime or calamansi zest are also commonly added to brighten flavor
and cut through the richness of the dessert.

The flan is either baked in the oven or steamed on the stovetop in oval tin
pans called llaneras. After cooking, it’s refrigerated to chill and completely set.
When ready to serve, the mold is inverted on a platter with the caramel sauce
ending on top.

Although similar to the Spanish flan, it has a richer taste and denser
consistency as it uses all egg yolks.
How to caramelize sugar
Here are three ways to turn sugar into a golden caramel. Whatever method
you use, make sure it’s completely melted with no granules left. Tend to it
closely to prevent from burning which can result in a bitter taste.

Wet method

 In a heavy-bottomed pan, combine one cup sugar and 2 tablespoons

water.
 Cook over low to medium heat, stirring constantly with a wooden spoon
or silicone spatula until sugar dissolves and turns to a clear liquid.
 When the sugar dissolves and syrup is simmering, continue to cook
without stirring for about 5 to 6 minutes or until color changes to honey
gold.  Use the handle of the pan to gently tilt the pan off the heat and
allow even browning.
 Pour immediately in molds and allow to harden.

Dry method

 Place 3 tablespoons of sugar in each llanera.

 Set the llanera on the stovetop over low heat and using tongs, move
llanera repeatedly over flames until sugar is melted and turns to honey
gold. Continuously tilt and swirl the llanera to ensure even melting and to
distribute the liquid on the bottom of the mold.
 Remove from heat and allow caramel to cool and harden.
In the microwave-easiest method!

 In a clear, microwave-safe bowl, combine water and sugar. Stir well

under sugar is completely dissolved.
 Microwave on high for about 6 to 7 minutes or until color changes to
honey gold.
 Pour immediately in molds and allow to harden.
Cooking tips
 Use cold eggs as the whites and yolks hold their shape better and
separate more easily.
 Prepare the custard mixture as soon as the eggs are separated as the
yolks will form an outside skin when exposed to the air for too long. If
unable to use the yolks right away, store in a bowl of water and
refrigerate. Drain when ready to use.
 To make mixing easier, break the yolks and whisk in the condensed milk.
Gently add the evaporated milk.
 Stir in one direction to keep from introducing too much air in the mixture
as it will cause bubbles on the flan when cooked. Tap the llanera on the
counter a few times and let stand for a few minutes to release the
trapped air pockets.
 To ensure a silky smooth consistency, strain the mixture using a
cheesecloth or fine-mesh sieve to remove any stray egg whites.
 I find baking the flan in the oven using a water bath yields a velvety
smooth texture as it provides a gentle and even cooking temperature. If
steaming, make sure to cook low and slow to prevent from overheating or
overcooking the custard which may result in a coarse consistency.
 Leche flan is traditionally cooked in llaneras. If unavailable, you can use
a round cake or bundt pan. Small ramekins or muffin tins will also work
for individual servings.
How to serve
 Leche flan is traditionally enjoyed chilled. Serve as an after-meal dessert,
a midday snack, or as topping for iced desserts such as halo-halo or
mais con hielo.
 It should keep in the refrigerator for up to 3 to 4 days. Keep in the llanera
and covered in foil to extend freshness.
 To freeze, transfer in airtight container  and keep in the freezer for up to
1 month. To serve, thaw overnight.
Check out the other flavor varieties on the blog such as cream
cheese , coconut , dulce de leche , and coffee flan . I am sure you’ll find one to
satisfy your sweet cravings!