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Filipino Leche Flan
A rich, dense, and velvety caramel custard, considered an essential dessert for any Filipino celebration or fiesta. This version focuses on achieving a smooth texture and deep caramel flavor.
đ§ Ingredienser
- 100 g Granulated sugar(For the caramel.)
- 10 Egg yolks(Large eggs, at room temperature.)
- 300 ml Sweetened condensed milk(Full-fat recommended for richness.)
- 170 ml Evaporated milk(Full-fat recommended.)
- 1 tsp Vanilla extract(Pure vanilla extract for best flavor.)
đšâđł Instruktioner
- 1
Prepare the caramel. Divide the 100g of granulated sugar evenly among the llaneras or ramekins. Place each mold over low to medium-low heat on the stovetop. Swirl the sugar gently as it melts, being careful not to stir it directly with a utensil, which can cause crystallization. Continue heating until the sugar melts completely and turns into a rich, amber-colored caramel. This should take about 5-10 minutes per mold. Immediately remove from heat and carefully swirl each mold to coat the bottom and a little up the sides. Set aside to cool and harden.
â±ïž 10-15 minutes - 2
Prepare the custard mixture. In a mixing bowl, gently whisk together the 10 egg yolks. Avoid incorporating too much air. Gradually whisk in the 300ml of sweetened condensed milk and 170ml of evaporated milk until just combined. Stir in 1 tsp of vanilla extract. Do not overmix.
â±ïž 10 minutes - 3
Strain the custard. Pour the custard mixture through a fine-mesh sieve into another bowl or a pitcher. This step is crucial for achieving a silky smooth texture by removing any chalazae (the white stringy bits from the eggs) and any unincorporated bits. Discard any solids caught in the sieve.
â±ïž 2 minutes - 4
Fill the molds. Carefully pour the strained custard mixture into the prepared llaneras, filling them about three-quarters full. Leave some space for expansion during steaming.
â±ïž 3 minutes - 5
Steam the flan. Arrange the filled llaneras in a large pot or wok. Add enough boiling water to the pot so that it comes about halfway up the sides of the llaneras. Cover the pot tightly with a lid (you can wrap the lid with a kitchen towel to absorb condensation and prevent it from dripping onto the flan). Steam over medium-low heat for 1 hour to 1 hour 15 minutes, or until the flan is set. The flan is set when the center is firm to the touch and a knife inserted near the center comes out clean.
â±ïž 1 hour - 1 hour 15 minutes - 6
Cool and chill. Once cooked, carefully remove the llaneras from the steamer. Let them cool completely at room temperature. Once cooled, cover each llanera with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set and the flavors to meld.
â±ïž 30 minutes (cooling) + 4 hours (chilling) - 7
Unmold and serve. To unmold, run a thin knife or offset spatula around the edge of each flan. Place a serving plate over the llanera and quickly invert. The flan should slide out easily, revealing the glistening caramel sauce. Serve chilled.
â±ïž 2 minutes
đĄ Proffstips
- âFor a smoother texture, ensure your eggs are at room temperature and avoid over-whisking the custard mixture.
- âThe key to perfect caramel is patience and low heat to prevent burning.
- âSteaming over low heat is essential to prevent the custard from curdling or becoming porous.
- âChilling is crucial for the flan to set properly and for the caramel to become a sauce.
- âThis flan is denser and richer than many European custards due to the high proportion of egg yolks and condensed milk.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Cheese Leche Flan: Add grated cheddar cheese to the custard mixture before steaming.
- Ube Leche Flan: Incorporate ube halaya (purple yam jam) into the custard for a vibrant color and unique flavor.