Filipino Desserts: Heavenly Leche Flan That Melts Hearts5

Filipino Desserts

I’d be happy to share some delicious Filipino dessert recipes with you! Here’s a detailed recipe for one of the most beloved Filipino desserts.

Leche Flan is the Filipino version of crème caramel, a rich, smooth custard dessert topped with a layer of soft caramel. This beloved Filipino dessert traces its roots to Spanish colonial influence but has been adapted with local preferences, particularly the use of condensed milk for added sweetness and creaminess.

What sets Filipino leche flan apart is its uniquely dense yet silky texture, achieved through the use of more egg yolks than whole eggs. Traditionally steamed in oval-shaped metal molds called llaneras, this filipino desserts is a staple at Filipino celebrations and family gatherings.

The amber caramel topping creates a beautiful contrast to the pale yellow custard beneath, while providing a complex sweetness that balances the richness of the flan. The dessert is often served chilled, making it a refreshing treat in the tropical Philippine climate.

Whether enjoyed on its own or as an accompaniment to other Filipino desserts like halo-halo (mixed shaved ice dessert), leche flan remains one of the most cherished sweets in Filipino cuisine, embodying the country’s love for indulgent, caramel-infused treats.

Timing

📌 Number of Servings: 8

⏳ Preparation Time: 15 minutes

🔥 Cooking Time: 45 minutes

🥢 Ingredients :

✅ 10 egg yolks, room temperature
✅ 1 can (14 oz) condensed milk
✅ 1 can (12 oz) evaporated milk
✅ 1 tablespoon vanilla extract
✅ 1 cup granulated sugar (for caramel)
✅ 2 tablespoons water
✅ Zest of 1 lemon (optional)

👨‍🍳 Instructions :

1. In a heavy saucepan, combine sugar and water for the caramel. Heat over medium-low heat without stirring until the sugar dissolves and turns amber in color (about 5-7 minutes).
2. Quickly pour the caramel into a llanera (oval-shaped flan mold) or a round 9-inch cake pan. Tilt to coat the bottom evenly. Set aside to harden.
3. In a large mixing bowl, whisk the egg yolks until slightly frothy.
4. Add condensed milk, evaporated milk, and vanilla extract. Mix thoroughly but gently to avoid creating too many air bubbles.
5. If using, add lemon zest and stir to incorporate.
6. Strain the mixture through a fine mesh sieve to remove any undissolved particles or egg threads.
7. Pour the strained mixture into the caramel-lined mold.
8. Cover the mold with aluminum foil.
9. Steam in a steamer over simmering water for about 30-45 minutes, or until the flan is set (a toothpick inserted in the center should come out clean).
10. Remove from steamer and allow to cool completely.
11. Refrigerate for at least 4 hours or overnight.
12. To serve, run a knife around the edges of the mold and invert onto a serving plate.

💡 TIPS :

• Use room temperature eggs to ensure even cooking.
• Be careful when making the caramel as it can burn quickly.
• Straining the mixture is crucial for that silky smooth texture.
• Cover the flan while steaming to prevent water droplets from making the surface uneven.
• For extra richness, use duck eggs (if available) instead of chicken eggs.
• You can add a tablespoon of dayap (Filipino lime) or calamansi juice for a hint of citrus.

📊Nutrition Information (per serving)

• Calories: 320
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 260mg
• Sodium: 125mg
• Total Carbohydrate: 43g
• Dietary Fiber: 0g
• Sugars: 43g
• Protein: 9g

❓ FAQ :

1. Is it possible to make leche flan(filipino desserts) by baking instead of using the traditional steaming method?
   Yes, you can bake it in a water bath at 350°F (175°C) for about 45-50 minutes or until set.
2. How do I know when my leche flan(filipino desserts) is done cooking?
   Look for firm edges with a gently trembling center—that’s when your flan is just right. To be sure, insert a toothpick into the middle; it should come out clean, indicating it’s fully cooked.
   
3. How long can I store leche flan(filipino desserts) in the refrigerator?
   Properly refrigerated, leche flan can last up to 3-4 days.
4. Can I freeze leche flan(filipino desserts)?
   It’s not recommended as freezing can alter the texture and cause separation when thawed.
5. What causes holes or bubbles in my leche flan(filipino desserts)?
   Bubbles usually form when the mixture is whisked too vigorously. Whisk gently and strain the mixture to remove air bubbles.
6. Can I reduce the sweetness of leche flan?
   Yes, you can use less condensed milk and substitute with more evaporated milk and a little sugar to taste.
7. Why did my caramel harden before I could spread it?
   The caramel may have cooked too long or cooled too quickly. Work fast when pouring it into the mold.
8. Can I make mini leche flans?
   Absolutely! Use ramekins or small molds and reduce the cooking time accordingly.
9. Why is my leche flan not smooth?
   This could be due to overcooking, cooking at too high a temperature, or not straining the mixture properly.
10. What can I serve with leche flan?
    Leche flan pairs wonderfully with fresh fruits, a drizzle of caramel sauce, or as part of halo-halo (a Filipino mixed ice dessert).

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