Leche Flan is a rich milk custard, laden with a syrupy caramel. Literally translated as Milk Flan, it is a heavy custard made with evaporated and condensed milks. Apparently it is the Filipino version of creme caramel. The probability of Leche Flan having its origins from Spain, though, makes more sense. Traditionally made for celebrations and feasts, it has become a popular dessert in my household where everyday is a special occasion.

The tricky part to making Leche Flan is the caramelization of the sugar. Essentially, we’re burning sugar. Now there is burned sugar, and there is burnt sugar. The number of times I’ve burnt sugar is countless. Not only has it been frustrating as recipes always seem to make it out as super easy, it’s also downright dangerous. Experience is a hard task master and I’ve learned my lesson. When it comes to caramelization of sugar, I always follow my own dictum, regardless of what the recipe says.

First, always start with a clean pan and utensils. Dirt or debris can cause crystals to form around it when the sugar is cooking. Second, cook over low heat. This gives control over the caramelizing process, as sugar is really easy to burn. Finally, turn off the heat – or take it off the heat if you’re using an electric burner – as soon spots of amber are visible. The caramelization will finish due to the residual heat resulting in a beautiful deep amber syrup.

Caramelization takes a lot of patience since the cooking time is lengthened. Don’t rush the process. You’ll not regret it.

Leche Flan

Recipe by Two Queens BakeDifficulty: Medium

Prep time

minutes

Baking Time

minutes

Ingredients

Caramelized Sugar
100g sugar
90g hot water
A drop of lemon juice (optional)
Custard Filling
7 egg yolks
Half of a 400g can of evaporated milk
One 400g can of condensed milk

Instructions

Caramelized Sugar
In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine sugar, water, and a drop of lemon juice the lemon juice keeps the mixture from hardening
Cook, stirring constantly until the sugar dissolves and the mixture just begins to simmer.
After the sugar dissolves and the syrup is simmering, cook without stirring
When pockets of amber appear in the syrup, turn off or remove pan from the heat. Wait for a few minutes for the residual heat to uniformly color the syrup in amber. Hint: using a pot mitt, hold the handle of the pan and gently tilt the pan to distribute color.
Slowly and gently pour the caramel into a shallow 6-inch round mold – or any mold/dish of choice – coating the bottoms and sides evenly. Be careful! The mold will be hot.
Set aside. In the meantime, heat water in steamer. When boiling, reduce heat to simmer.
Custard Filling
Place egg yolks in a large bowl. Add evaporated milk and blend well.
Strain through a cheesecloth to remove yolk sacs.
Stir in condensed milk. Pour into the flan mold.
Cover with foil. Place in steamer. Cover the steamer with a thin towel the towel will absorb droplets from the lid.
Cover the towel with the steamer lid. Steam for 1 hour and 15 minutes.
Remove from steamer. Cool completely then chill in fridge overnight.
To unmold, run a thin knife between mold and flan. Invert onto platter.