How to Make Leche Flan
How to Make Leche Flan
Leche flan is a delicious egg-based dessert popular in the Philippines, where it is served on celebratory occasions. It's a perfect pairing of sweet, rich caramel and creamy custard. Leche flan has just four ingredients, and it is traditionally served with whipped cream or honey. You may serve it in a ramekin or tip it onto a plate for a more elegant presentation.
1/3 cup / 75g sugar
400g /14.1 oz condensed milk
380g /13.4 oz evaporated milk
Preparing the Caramel and Flan
Prepare your baking dish or ramekins.Leche flan can be made in a nine-inch (23 cm) baking dish or individual ramekins. Choose a ceramic baking dish or ramekins to make it easier to invert the flan onto a plate. Use cooking spray or a little butter to grease the inside of the dish or ramekins.
Melt the sugar to make caramel.Place a heavy saucepan over medium heat. Pour in the sugar and allow it to slowly caramelize. This will take about 10 to 15 minutes. Stir it frequently and do not leave unattended, since the sugar can get very hot and burn quickly.
- Remove the sugar from heat when it has liquefied and turned golden brown. If you continue to cook it past this stage, the caramel may burn.
- Do not let it stand too long before pouring, or it will begin to harden.
Pour the caramel into the baking dish or ramekins.Pour carefully, since the hot caramel could burn your skin. Tilt the dish you are using to coat the bottom evenly with caramel. After pouring, let the caramel stand for 10 minutes or more before you add the flan mixture.
Beat the flan mixture.Stir together the condensed milk and the evaporated milk in a mixing bowl until they're thoroughly combined. Beat the eggs into the mixture, one at a time. The finished mixture should be light, fluffy and creamy.
- Be sure the eggs and milk are completely mixed.
- For added flavor, pour in a teaspoon of vanilla or lemon essence.
Pour the mixture into the baking dish or ramekins.Be sure that ten minutes have elapsed since you added the caramel. Then pour the flan mixture into dish so that it rises up the sides.
Baking the Flan
Preheat the oven to 350 °F (177 °C).
Make a bain marie.A bain marie is a water bath that helps the flan cook evenly and prevents it from cracking by creating a humid environment in the oven. To make one, pour hot water into a large, wide pan into which you can fit the baking dish or ramekins. Set the baking dish or ramekins into the water bath.
- Make sure the water isn't so deep that it rises up the sides of the baking dish or ramekins. You don't want water to get into your flan.
- A roasting pan makes a good bain marie pan.
Bake the leche flan.Lower the bain marie carefully into the oven and place it on the rack. Bake for one hour. The flan is ready when the custard (your milk and egg mixture) has set. Test it by jiggling the pan; if it seems set in the middle, it's ready. If it looks watery there, give it more time.
- Check on the flan every 15 minutes or so to make sure the water in the bain marie doesn't start to boil. This could cause the flan to overcook. If it begins to simmer or boil, add cold water to cool it down.
- After the flan is ready, allow it to cool on the counter for about 10 minutes.
Chilling and Serving the Flan
Refrigerate the flan.Place the cooled flan in the refrigerator so it will firm up. Keep it there until the flan is cold. This will make it much easier to unmold the flan.
Unmold the flan.Run a knife around edges of the flan. Wet the knife first with warm water so it won't drag against the custard. Place a large, rimmed serving platter on top of the flan pan. Holding both the platter and the flan pan, carefully invert the flan onto the platter.
Serve the flan.Cut it into wedges or spoon it onto dessert plates. Spoon extra caramel sauce from the baking dish over each serving. Serve with whipped cream and honey, if desired.
QuestionWhy do I need to beat the eggs one by one?wikiHow ContributorCommunity AnswerTo ensure the light texture and to get it mixed clearer since egg yolk is thick.Thanks!
QuestionDo I have to use an oven?wikiHow ContributorCommunity AnswerFor years I made flan as my grandmother did all her life. I just placed one single large flan mold (not individual ramekins) in a larger pot with water and simmered it on the stove top for 1 hour to 1 1/2 hours, depending of the size of the flan. The water should touch the sides of the mold only up to the middle of it or less. Cover the mold tightly with aluminum foil to avoid water getting into the flan, which could ruin the consistency.Thanks!
QuestionWhat are the benefits of leche flan?wikiHow ContributorCommunity AnswerThe benefits of flan are plenty! It's a blissful indulgence, mood uplifting, and a smile promoter. There is happiness in sharing, as well as the joy of preserving heritage recipes. It can be a conversational piece, and a home cooking art masterpiece. It can enhance your romantic life, too.Thanks!
QuestionWhy do you need to add lemon essence?wikiHow ContributorCommunity AnswerIt's optional as it adds another dimension of flavor. You can leave it out if you want to.Thanks!
QuestionWhat has happened if the sugar has stuck to the pan?Community AnswerYou may have let the dessert cool down too much. Alternatively, you may not have cooked the sugar long enough.Thanks!
QuestionDo I use the egg whites or just the yolks?wikiHow ContributorCommunity AnswerIt's up to you. Some people prefer to use whole eggs. There are plenty of leche flan recipes on the internet that uses the whole egg.Thanks!
QuestionWhat are the advantages and disadvantages of eating leche flan?Community AnswerThe main advantage is that leche flan is a delectable dessert that will allow you to appreciate a different cultural food. A disadvantage is that the dessert is not exactly healthy.Thanks!
QuestionWhat does Leche Flan taste like?wikiHow ContributorCommunity AnswerLeche Flan has a similar taste to custard but is smoother and has a firm texture.Thanks!
QuestionHow do I determine when my flan is ready?wikiHow ContributorCommunity AnswerStick a knife in the middle after one hour of baking. If it comes out clean, the flan is ready; if not, bake for five to 10 minutes longer.Thanks!
QuestionCan I do this by steaming? Which is better, steaming or baking?wikiHow ContributorCommunity AnswerBaking is better than steaming. It's more complicated when you make leche flan by steaming.Thanks!
Can I bake a leche flan without evaporated milk?
How many ramekins should I use for this recipe and what size?
- Instead of baking the flan, you can steam it. After pouring the flan mixture over the caramel, cover the baking dish or ramekins tightly with aluminum foil. Let the flan steam for 20 minutes, then refrigerate it to help it set.
- When the sugar has melted, quickly pour it into the ramekins before it sets.
- Use room temperature ingredients. The condensed milk is easier to stir when not cold. The dish will cook faster and more evenly if the batter is at room temperature.
- When the sugar is melted, it will be extremely hot.
Things You'll Need
Wooden spoon or other mixing implement
A medium sized bowl
Ramekins or casserole dish
Large pan to hold water
Unmolding device such as a knife
Sources and Citations
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Video: How to Make Leche Flan Recipe
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