Leche Flan Recipe
Leche Flan is a timeless dessert celebrated for its velvety custard and golden caramel topping. This Filipino classic combines simple ingredients to create a rich, creamy, and irresistibly smooth treat. Perfect for special occasions or an indulgent finish to a meal, Leche Flan is as elegant as it is delicious.
Ingredients Breakdown
The key to a perfect Leche Flan lies in its carefully chosen ingredients, each contributing to the dish’s signature texture and flavor. Egg yolks form the custard’s creamy foundation, offering a silky richness that is unparalleled. Condensed milk lends its sweetness, creating a balanced flavor profile, while fresh milk or evaporated milk adds a lighter, milky undertone. Vanilla extract enhances the custard with its fragrant aroma, rounding out the flavors beautifully. The granulated sugar, caramelized to perfection, provides the dessert with its iconic topping and a subtle bitterness that offsets the sweetness.
If fresh milk is unavailable, evaporated milk serves as an excellent substitute. For those seeking a twist, coconut milk can be used to infuse a tropical note. Vanilla pods, split and scraped, can replace the extract for an intensified flavor.
When it comes to molds, traditional llaneras are ideal for their shallow, wide shape, ensuring even cooking. If these are unavailable, ramekins or small baking dishes can be used with similar results.
Step-by-Step Preparation Guide
Separating egg yolks from whites is a delicate task that requires precision. Use cold eggs to make the process easier, and ensure no trace of egg white is left, as this could affect the texture. Once separated, whisk the yolks until smooth, being careful not to overbeat, as this can create air bubbles in the custard.
Caramelizing sugar demands patience and attention. Use a steady, low heat and stir continuously to avoid burning. The sugar should melt into a golden liquid, free of lumps. Pour the caramel into the mold immediately and tilt it to spread evenly before it hardens.
To blend the custard base, combine the egg yolks, condensed milk, fresh milk, and vanilla extract, whisking gently to avoid incorporating air. Strain the mixture through a fine sieve to remove any lumps or egg strands, ensuring a silky-smooth texture.
When cooking the flan, steaming is the traditional method. Cover the mold tightly with aluminum foil to prevent condensation from dripping into the custard. Check for doneness by inserting a knife or skewer in the center; if it comes out clean, the flan is ready.
Recipe Tips
How to Avoid Air Bubbles:
Gently whisk the custard mixture and strain it before pouring into the mold. This step ensures a smooth, creamy consistency.
Perfecting the Caramel:
Use a heavy-bottomed pan for even heat distribution and remove the caramel from heat just as it turns golden to prevent it from becoming too bitter.
Storage Tips:
Cool the flan completely before refrigerating. Store it in the mold, tightly covered, to maintain freshness and texture for up to three days.
What to Serve With This Recipe
Leche Flan pairs beautifully with a variety of complementary desserts and beverages. For a festive platter, serve alongside fresh fruit salads or a light sponge cake. Its creaminess contrasts delightfully with the tanginess of tropical fruits like mangoes or pineapples.
When it comes to beverages, freshly brewed coffee, milk tea, or a chilled dessert wine like Moscato makes an ideal accompaniment. The drink’s flavors can enhance the flan’s caramel notes and elevate the dining experience.
Frequently Asked Questions
Can I bake the flan instead of steaming it?
Yes, baking is an excellent alternative. Place the molds in a baking dish filled with water (bain-marie) to ensure gentle, even cooking.
What can I use if I don’t have a llanera?
Ramekins, loaf pans, or even small round cake pans work well. Just ensure the molds are heatproof and can hold the caramel and custard mixture.
How can I make the recipe less sweet?
Adjust the condensed milk by reducing its quantity slightly and balance the mixture with more fresh milk. Additionally, use less sugar for the caramel topping.
Presentation and Serving Suggestions
To serve, loosen the edges of the flan with a knife, invert the mold onto a serving plate, and let the caramel sauce cascade down. For an elegant touch, garnish with edible flowers, a sprinkle of crushed pistachios, or thin slices of citrus zest. Arrange the flan on a decorative plate to highlight its glossy caramel top and silky texture.
Enhance the flan’s flavor by incorporating citrus zest, such as orange or lemon, into the custard mixture for a zesty twist. Coffee lovers can add a splash of espresso to the mix for a mocha-infused variation. For a festive spin, a dash of rum or a drizzle of chocolate sauce can elevate the dessert to new heights.
Leche Flan’s versatility also allows for regional adaptations, like adding a layer of ube (purple yam) or topping with macapuno (coconut strings). Whether you stick to the classic recipe or experiment with new flavors, this dessert is guaranteed to delight every palate.
Ingredients
1 cup granulated sugar
10 egg yolks
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 teaspoon vanilla extract
Instructions
Separate the egg yolks from the whites, ensuring only the yolks are used for this recipe. Transfer the yolks into a large mixing bowl and whisk them thoroughly with a fork or egg beater until smooth and uniform.
Pour in the condensed milk and stir until well combined. Add the fresh milk and vanilla extract, blending the mixture to achieve a silky consistency.
Place the mold (llanera) on a stovetop over low heat. Add the granulated sugar, stirring continuously until it melts and transforms into a golden caramel. Ensure the caramel is spread evenly across the bottom of the mold. If a llanera is unavailable, small round pans work well as substitutes.
Allow the caramel to cool for about 5 minutes before pouring the egg and milk mixture over it. Cover the mold tightly with aluminum foil to prevent steam from entering during cooking.
Steam the mold with the mixture over medium heat for 30 to 35 minutes or until the flan sets and a knife inserted in the center comes out clean.
Remove the mold from the steamer and let it cool to room temperature. Refrigerate the flan to allow it to firm up and enhance its flavor.
To serve, gently loosen the edges with a knife, invert the mold onto a serving plate, and let the caramel sauce drizzle over the flan. Serve chilled as a delightful dessert and enjoy.
Leche Flan Recipe
Ingredients
- 1 cup granulated sugar
- 10 egg yolks
- 1 can condensed milk 14 oz
- 1 cup fresh milk or evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Separate the egg yolks from the whites, ensuring only the yolks are used for this recipe. Transfer the yolks into a large mixing bowl and whisk them thoroughly with a fork or egg beater until smooth and uniform.
- Pour in the condensed milk and stir until well combined. Add the fresh milk and vanilla extract, blending the mixture to achieve a silky consistency.
- Place the mold (llanera) on a stovetop over low heat. Add the granulated sugar, stirring continuously until it melts and transforms into a golden caramel. Ensure the caramel is spread evenly across the bottom of the mold. If a llanera is unavailable, small round pans work well as substitutes.
- Allow the caramel to cool for about 5 minutes before pouring the egg and milk mixture over it. Cover the mold tightly with aluminum foil to prevent steam from entering during cooking.
- Steam the mold with the mixture over medium heat for 30 to 35 minutes or until the flan sets and a knife inserted in the center comes out clean.
- Remove the mold from the steamer and let it cool to room temperature. Refrigerate the flan to allow it to firm up and enhance its flavor.
- To serve, gently loosen the edges with a knife, invert the mold onto a serving plate, and let the caramel sauce drizzle over the flan. Serve chilled as a delightful dessert and enjoy.