Low Sodium Classic Leche Flan
Indulge in the velvety sweetness of Low Sodium Classic Leche Flan, a traditional Filipino dessert with a healthier twist. This recipe retains the luscious creaminess and caramel-rich flavor you love while using low-sodium sweetened condensed milk and evaporated milk for a balanced option. Each bite highlights the smooth, custard-like consistency created by 10 egg yolks, a whisper of vanilla, and a hint of fresh lemon juice for brightness. With a golden caramel base made from sugar and water, this flan is baked to perfection in a water bath, ensuring its signature silky texture. Perfect for dinner parties or special occasions, this low sodium dessert is as gorgeous as it is delicious. Serve chilled for a decadent treat with a touch of mindful eating.
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Recipe Information
Ingredients
- 200 g Granulated sugar
- 3 tbsp Water
- 10 Egg yolks
- 1 can (390g) Sweetened condensed milk, low sodium
- 1 can (354ml) Evaporated milk, low sodium
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine 200g of granulated sugar and 3 tbsp of water. Stir until the sugar is completely dissolved.
Let the sugar syrup cook without stirring until it turns into a golden caramel, about 10 minutes.
Quickly pour the caramel into a 9-inch round baking pan, tilting the pan to cover the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, whisk together 10 egg yolks and 1 can of low sodium sweetened condensed milk until well combined.
Add 1 can of low sodium evaporated milk, 1 tsp of vanilla extract, and 1 tsp of lemon juice to the egg mixture. Stir until smooth.
Strain the custard mixture through a fine-mesh sieve into the caramel-coated pan to ensure a smooth texture.
Cover the pan with aluminum foil.
Prepare a bain-marie (water bath) by placing the pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan.
Bake in the preheated oven for about 60 minutes, or until the flan is set. You can test by inserting a knife into the center; it should come out clean.
Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the pan and quickly invert both to release the flan, allowing the caramel to drizzle over the top.
Slice and serve chilled.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1974 mg | 658% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 423.5 g | 154% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 418.2 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1343 mg | 103% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1650 mg | 35% | |
*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.
