Original Leche Flan Philippines
Delight in the rich, velvety perfection of the Original Leche Flan Philippines, a beloved Filipino dessert that epitomizes indulgence. Made with a luxurious combination of 10 egg yolks, condensed milk, and evaporated milk, this creamy custard boasts a flawlessly smooth texture. The show-stopping layer of golden caramel, created from melted granulated sugar, adds a stunning visual and a sweet, buttery glaze to each slice. Prepared using a traditional llanera mold and gently steamed or baked in a water bath, this authentic recipe ensures a perfectly balanced consistency every time. Perfect for celebrations or as a decadent everyday treat, this timeless classic is best served chilled, with its silky caramel cascading beautifully onto the plate. Bring a taste of the Philippines to your table with this melt-in-your-mouth dessert centerpiece. Keywords: original leche flan recipe, Filipino flan, authentic Filipino desserts, caramel custard flan.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 10 pieces egg yolks
- 1 can (390g) condensed milk
- 1 can (370ml) evaporated milk
- 1 teaspoon vanilla extract
- 60 ml water
Instructions
Preheat your oven to 175°C (350°F). Prepare a steamer or water bath by boiling water. Set aside.
In a saucepan over medium heat, add 200g of granulated sugar. Stir continuously until the sugar dissolves and turns into a golden caramel.
Pour the caramelized sugar carefully into the base of a llanera (traditional flan mold) or an equivalent heatproof oval mold. Swirl the mold to spread the caramel evenly. Set aside to cool and harden.
In a mixing bowl, whisk together 10 egg yolks until smooth. Avoid creating too much foam.
Add 1 can of condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract to the egg yolks. Mix gently but thoroughly until well-combined. Strain the mixture through a fine sieve to remove any lumps or bubbles to ensure a smooth texture.
Pour the custard mixture into the prepared llanera or mold over the hardened caramel.
Cover the mold tightly with aluminum foil to prevent water from dripping into the custard during steaming or baking.
Place the mold in a steamer and steam for 45-50 minutes, or use a water bath (placing the mold in a larger baking dish filled with hot water) and bake in the oven for 55 minutes. Check for doneness by inserting a knife or toothpick into the center—if it comes out clean, it’s ready.
Remove the mold from the steamer or oven and let it cool to room temperature. Refrigerate for at least 2 hours to fully set.
To serve, run a knife around the edges of the flan to loosen it from the mold. Quickly invert the mold onto a serving plate, allowing the caramel to flow over the flan. Slice and enjoy!
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 461.0 g | 168% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 455.9 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 2414 mg | 186% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2869 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.
