Special Leche Flan
Indulge in the creamy decadence of Special Leche Flan, a Filipino favorite that's the perfect balance of silky custard and rich, golden caramel. This luxurious dessert features a smooth blend of 10 velvety egg yolks, condensed milk, and evaporated milk, flavored with a hint of vanilla for an irresistible aroma. The magic begins with a homemade caramel topping created from granulated sugar, which melts into a luscious sauce when the flan is inverted. Baked gently in a bain-marie to ensure the perfect texture, this dessert is as visually stunning as it is delicious. Serve it chilled for a show-stopping finale to any meal. With its melt-in-your-mouth consistency and exquisite sweetness, Special Leche Flan will quickly become your go-to dessert for gatherings, celebrations, or simply treating yourself!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 10 pieces Egg yolks
- 400 milliliters Condensed milk
- 370 milliliters Evaporated milk
- 1 teaspoon Vanilla extract
- 50 milliliters Water
Instructions
Preheat your oven to 170°C (340°F). Prepare a bain-marie (water bath) by filling a large roasting pan with an inch of water. Set aside.
In a small saucepan, combine 150 grams of the granulated sugar and water. Cook over medium heat, shaking the pan occasionally but not stirring, until the sugar dissolves and turns into a golden caramel. This process may take 7-10 minutes.
Immediately pour the caramel into the bottom of a llanera or a baking dish, tilting it quickly to spread the caramel evenly before it hardens. Set aside to cool.
In a mixing bowl, whisk the egg yolks gently until smooth. Avoid overbeating to prevent excess air bubbles.
Add the condensed milk, evaporated milk, remaining 50 grams of granulated sugar, and vanilla extract to the egg yolks. Mix gently until fully combined and the mixture is smooth.
Strain the mixture through a fine-mesh sieve or cheesecloth into another bowl to ensure a silky consistency and remove any egg solids.
Pour the custard mixture into the prepared llanera or baking dish, on top of the hardened caramel.
Place the filled llanera or dish into the prepared bain-marie. Cover the flan with aluminum foil to prevent it from browning.
Bake in the preheated oven for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Carefully remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to chill completely.
To serve, run a thin knife around the edges of the flan to loosen it. Place a platter or plate over the baking dish, invert it, and gently release the flan. The caramel should flow over the top.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 64.9 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 328 mg | 25% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 411 mg | 9% | |
*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.
