Filipino Flan
Indulge in the creamy decadence of Filipino Flan, a rich and silky custard dessert that's a beloved classic in Filipino cuisine. This flan boasts a lusciously smooth texture made from a luxurious blend of 10 egg yolks, sweetened condensed milk, evaporated milk, and a hint of vanilla, with optional lemon zest for a subtle citrusy twist. The highlight of this recipe is its golden caramel topping, effortlessly created by melting sugar into a mesmerizing amber syrup that coats the base of the mold. Gently baked in a bain-marie for perfect consistency, this dessert is chilled to perfection before unveiling its stunning caramel glaze. Serve this irresistibly creamy treat at your next celebration for a show-stopping dessert that everyone will savor! Perfect for optimizing your search with terms like "Filipino caramel flan," "silky custard flan," and "easy Filipino dessert."
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 10 Egg yolks
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 1 teaspoon Vanilla extract
- 1 teaspoon (optional) Lemon zest
Instructions
Prepare the caramel: In a medium saucepan over medium-low heat, gradually melt the granulated sugar while stirring continuously with a wooden spoon or heatproof spatula. Melt it until it becomes a smooth, amber-colored caramel.
Carefully pour the hot caramel into a round 9-inch flan mold (llanera) or a similar heatproof dish. Swirl the caramel around to coat the base evenly. Set aside and let it harden while you prepare the custard.
In a large mixing bowl, whisk together the egg yolks until smooth. Add the sweetened condensed milk, evaporated milk, vanilla extract, and optional lemon zest. Mix until fully incorporated, but avoid creating too many air bubbles.
Strain the custard mixture through a fine-mesh sieve to remove any lumps. This ensures a silky smooth texture for your flan.
Gently pour the strained custard mixture into the caramel-coated mold.
Cover the flan mold tightly with aluminum foil to prevent water from dripping onto the custard during cooking.
Place the mold in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the mold, creating a bain-marie (water bath).
Bake the flan in a preheated oven at 350°F (175°C) for 50 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the flan from the oven and water bath. Let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight for best results.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and invert it quickly but gently. The caramel will flow down to coat the flan beautifully.
Slice and enjoy your Filipino Flan chilled!
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1994 mg | 665% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 463.6 g | 169% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 457.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 2389 mg | 184% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
