Leche Flan
Prep Time:
20 mins
Cook Time:
50-60 mins
Serves:
8-10
Level:
Beginner
About the Recipe
Leche flan, also known as crème caramel, is a popular dessert in the Philippines and other parts of the world. It is a rich and creamy custard made with condensed milk, evaporated milk, egg yolks, and a caramel sauce. Leche flan is typically served chilled and is a deliciously sweet ending to any meal.
The origin of leche flan is not entirely clear, as variations of the dessert exist in different parts of the world. However, it is believed to have been introduced to the Philippines during the Spanish colonization period. The name "leche flan" itself is derived from the Spanish word for milk (leche) and the French term for custard (flan). Over time, the recipe for leche flan has evolved in the Philippines to include local ingredients such as condensed milk and coconut milk. Today, leche flan is a popular and beloved dessert in the Philippines and is enjoyed by people all over the world.
Ingredients
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
10 egg yolks
1 tsp vanilla extract
3/4 cup sugar
1/4 cup water
Preparation
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the condensed milk, evaporated milk, egg yolks, and vanilla extract until smooth and well combined.
In a small saucepan, combine the sugar and water over medium heat. Cook, stirring constantly, until the sugar is dissolved and the mixture comes to a simmer.
Reduce the heat to low and continue to cook the sugar mixture, without stirring, until it turns a deep amber color, about 10-15 minutes.
Pour the caramelized sugar into a 9-inch round cake pan, swirling it around to coat the bottom and sides of the pan.
Pour the milk and egg mixture into the pan over the caramel.
Cover the pan tightly with aluminum foil and place it in a larger baking dish. Add enough hot water to the larger baking dish to come halfway up the sides of the cake pan.
Bake the leche flan for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the water bath and let it cool to room temperature. Chill the leche flan in the refrigerator for at least 2 hours, or overnight.
To serve, run a knife around the edges of the pan to loosen the flan. Place a large plate over the top of the pan and invert it to release the flan. Serve cold and enjoy!
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