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Smooth and Luscious Leche Flan

September 26, 2018 imgobblethecookgmail-com 3 min read No Comments

Smooth and Luscious Leche Flan

September 26, 2018 Paula (Gobble The Cook) 3 min read No Comments
Our neighbor used to make and sell leche flan. Since they lived just right next to ours, I used to go to their house and watch as they steamed batches after batches of leche flan. They had these little cup sized molds and they had the traditional oblong llaneras as well.
Leche Flan
Fast forward to years later. I don’t know what possessed me to go and try making leche flan but one day I found myself in front of a large bowl, cracking a bunch of eggs and making a mess of everything. By this time, I had already forgotten my neighbor’s leche flan recipe but that didn’t deter me at all. I think I had gotten through several dozens of eggs and I’m forever grateful to my housemates who acted as my guinea pigs while I was trying to perfect the recipe.
Leche Flan
The first roadblock was making the sugar syrup. At the back of my mind I knew that it involved heating the sugar until it caramelizes but I was too inexperienced and I ended up having a syrup that was either way too bitter or way too light. I also ruined a couple of llaneras and inadvertently gave my fingers an impromptu sugar waxing, but without the beauty benefits.  I have to also mention that I even used brown sugar one time (shudder, shudder). But anyway, after many of years of trying, I can now make leche flan like nobody’s business. I’m happy to report that 99% of the taste testers commented “delicious”, “creamy”, “smooth”, and such other favorable responses. The remaining 1% would account for the margin of error and those not vocal enough with their reactions (hehe).
Leche Flan
I didn’t have a steamer or a pot that was large enough so I used the oven and baked the flan in a water bath. I forgot that my oven tends to run hot so I took the flan out only after 40 minutes have passed; it was firmer and more “cooked” than when I steamed it before. Anyway, the taste was still the same – delectable.

Some useful pointers:

Remember my struggles in making the sugar syrup? Here are some pointers that I can share with you.
  • Sugar burns easily. Watch out and remove the sugar from the heat as soon as a light amber color is reached. It will continue to cook even after removal from the heat.
  • Once the sugar is dissolved in the water, do not stir. Tilt from side to side or swirl your saucepan while cooking the caramel. This way, you avoid uncooked sugar sticking to your spatula or saucepan.
  • Use boiling water to thin out the caramel. Cold water will cause your sauce to “seize” and harden.
  • Be careful when adding the water as this causes the syrup to splash. Wear oven mitts to protect your hands if possible.
Leche Flan
Want to have that smooth mouthfeel for your leche flan?
  • When mixing the egg yolks (or the whole eggs), do not beat them. Gently swirl your whisk to break up the egg yolks and mix the other ingredients.
  • After pouring the hot caramel syrup onto the molds, set them aside to cool before adding the egg mixture. 
  • Strain the egg mixture. It removes the stringy egg particles and ensures a velvety texture.
  • Don’t pour the egg mixture onto the molds anyhow. Our goal is to have less bubbles.
  • Check the leche flan after around 30 minutes of steaming. Cooking it longer produces a firmer leche flan. So long as the flan is set and doesn’t wobble, you’re good to go.
Leche Flan
And if your leche flan turns out with more craters than the surface of the moon, no worries. Just enjoy the taste. 😉 Print

Smooth and Luscious Leche Flan


  • Author: Paula (Gobble The Cook)
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour and 20 minutes
  • Yield: 10 ramekins or 3 traditional llaneras
  • Category: Custard
  • Method: Steaming
  • Cuisine: Filipino

Description

Leche Flan is the Filipino counterpart of custards. The sweet and slightly bitter caramel sauce perfectly offsets the silky texture of the flan.


Ingredients

For the Caramel Sauce:

  • 220 grams (1 cup) sugar
  • 60 ml water (1/4 cup)
  • 180 ml (3/4 cup) water, hot

For the Flan:

  • 10 egg yolks (or 5 whole eggs), large
  • 1 14 oz can evaporated milk
  • 1 12 oz can condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp lime juice (optional)

For Steaming:

  • 4 cups (960 ml) water, hot

Instructions

For the Caramel Sauce:

  1. In a small saucepan, mix the sugar and the 1/4 cup of water.
  2. Heat over medium heat, stirring constantly until the sugar is dissolved.
  3. Once the sugar has dissolved, lower the heat and continue to simmer while gently tilting the pan from side to side. Do not stir.
  4. Remove from the heat once the mixture turns amber in color.
  5. Carefully add the boiling water to thin out the sauce. The mixture may splatter so use some oven mitts to protect your hands. Stir until combined.
  6. Pour onto the llaneras (molds). Set aside to cool.

For the Flan:

  1. In a bowl, gently mix the yolks, evaporated milk, condensed milk, and vanilla syrup. Add the lime juice if using. Do not beat the mixture; rather, move your whisk around the bowl until the mixture is combined.
  2. Strain the flan mixture and pouring onto the prepared llaneras (molds). Cover with aluminum foil.
  3. Steam the flan for 30-40 minutes. Check the flan for doneness at the 30-minute mark. The flan is ready when the mixture is set and doesn’t wobble. There are 2 options for cooking the flan. Steaming, stovetop: In a deep enough pan or using a steamer, pour 1 cup of water at the bottom. Arrange the molds over the water. Cover the casserole or steamer. Steam the flan over high heat. Add more water as needed. Steaming, oven: Pre-heat the oven to 350F (180C). Arrange the molds on a large baking dish. Pour water until halfway up the baking dish. Put inside the oven and steam the flan. Add water as needed. 

Notes

  • Sugar burns easily. Watch out and remove the sugar from the heat as soon as the light amber color is reached. It will continue to cook even after removing from heat.
  • Once the sugar is dissolved in the water, do not stir. Tilt from side to side or swirl your saucepan while cooking the caramel. This way, you avoid uncooked sugar sticking to your spatula or saucepan.
  • Use boiling water to thin out the caramel. Cold water will cause your sauce to “seize” and harden.
  • Be careful when adding the water as this causes the sauce to splash. Wear oven mitts to protect your hands if possible.
  • Do not beat the egg yolks. Gently swirl your whisk to break up the egg yolks and mix the other ingredients.
  • After pouring the hot caramel syrup onto the molds, set them aside to cool before adding the egg mixture.
  • Strain the egg mixture. It removes the stringy egg particles and ensures a velvety texture.
  • Don’t anyhow pour the egg mixture onto the molds. Our goal is to have less bubbles.
  • Check the leche flan after around 30 minutes of steaming. Cooking it longer produces a firmer leche flan. So long as the flan is set and doesn’t wobble, you’re good to go.

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Paula (Gobble The Cook)

I'm a software engineer by profession and a home cook/baker in my downtime. As a self taught cook and baker, I believe that anyone is capable of creating mouthwatering, home-cooked food.

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About Me

Paula

I'm a software engineer by profession and a home cook/baker in my downtime. As a self taught cook and baker, I believe that anyone is capable of creating mouthwatering, home-cooked food.

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