If you’re looking to impress your family and friends with that’s equal parts creamy and decadent Filipino Dessert, look no further than Leche Flan. This classic Filipino Dessert is like a caramel custard hug for your taste buds, and trust me, it’s easier to make than you might think! Whether you’re trying to spice up a family dinner or just need something sweet to brighten your day, this recipe has you covered.
Why You’ll Love This Leche Flan
Let’s be real—who can resist the silky-smooth goodness of leche flan? With a rich caramel sauce that beautifully coats the velvety custard, it brings an aura of sophistication to your dessert table without demanding hours of slaving in the kitchen. Plus, it’s a fantastic way to share a slice of Filipino culture right in your own home. Whip this up, and you’ll have everyone begging for the recipe (and trust me, you’ll want to share).
Ingredients
Here’s what you’ll need to whip up this delightful treat:
- 1 cup of sugar (for the caramel)
- 6 large eggs
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 teaspoon of vanilla extract
Cooking Steps
- Make the Caramel: In a saucepan over medium heat, melt the sugar until it becomes a beautiful amber color. Swirl it around (don’t stir!) till it coats the bottom evenly. Be careful not to burn it—nobody wants that bitterness in their flan!
- Prep the Flan Mixture: In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined. No need to overmix—just enough to get everything cozy together.
- Combine: Pour the caramel into your chosen flan mold. Then, gently pour in the milk mixture on top. The two should layer somewhat, with the sugary caramel on the bottom—think of it as dessert multitasking!
- Bake: Cover your mold with aluminum foil (to keep the steam in, just like a cozy blanket on a chilly night). Place it in a larger baking dish filled with water (this is called a water bath—great for even cooking!). Bake at 350°F (175°C) for about 50-60 minutes, or until the flan is set but still jiggles slightly in the center.
- Cool Down: Let it cool for a bit, then refrigerate for at least four hours, allowing the flavors to meld beautifully.
- Serve: To serve, run a knife around the edges and flip it onto a serving platter. Watch the caramel cascade down like a sweet waterfall.
Cooking Tips
- Don’t worry if your caramel doesn’t turn a perfect golden color right away; it could be having a shy moment. Just keep an eye on it!
- No flan mold? No problem! Use an oven-safe bowl – just make sure it’s deep enough for the custard to rise.
A Personal Touch
Growing up, making leche flan was always a family affair for me. My sister Patricia and I would sneak spoonfuls of the sweet mixture before it even saw the oven. It became our secret mission to perfect that caramel, and trust me, every mishap was just another reason to laugh and bond over the stove.
FAQs
Can I substitute the evaporated milk?
Absolutely! You can use regular milk or a non-dairy alternative for a lighter version.
How do I store leftovers?
Cover your flan tightly and keep it in the fridge for up to a week. But I doubt it’ll last that long!
Can I make this ahead of time?
Yes! Leche flan is one of those desserts that tastes even better the next day, once the flavors have had time to mingle.
So, if you want to whip up something that will not only satisfy your sweet tooth but also bring smiles all around, give this leche flan recipe a try! With its creamy texture and rich caramel, it’s bound to become a new favorite in your home. So grab that apron, and let’s make some delicious memories together!
For more recipes check my
Ube Roll Cake Recipe
or
Golden Rum Cake
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Leche Flan
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Filipino dessert that combines creamy custard with a rich caramel sauce.
Ingredients
- 1 cup of sugar (for the caramel)
- 6 large eggs
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 teaspoon of vanilla extract
Instructions
- In a saucepan over medium heat, melt the sugar until it becomes an amber color. Swirl (don’t stir) until it coats the bottom evenly, being careful not to burn it.
- In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined.
- Pour the caramel into your chosen flan mold, then gently pour in the milk mixture on top.
- Cover with aluminum foil and place it in a larger baking dish filled with water. Bake at 350°F (175°C) for about 50-60 minutes, or until the flan is set but jiggles slightly in the center.
- Let it cool, then refrigerate for at least four hours.
- To serve, run a knife around the edges and flip it onto a serving platter, allowing the caramel to cascade down.
Notes
You can substitute evaporated milk with regular milk or a non-dairy alternative. Store leftovers tightly covered in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 100mg