Leche flan is a classic Filipino dessert that’s served during special occasions. No Fiesta buffet is complete without a dessert dish and leche flan usually takes this honor.
This dessert is also a component for other other desserts such as fried leche flan and halo-halo. It is another Spanish dish that has become a part of traditional Filipino fare.
Sieving and blending are very important to ensure that the egg and milk mixture is uniform and smooth. Sieving removes the egg solids that will not mix with the milk. Blending properly will ensure that no large bubbles are trapped in the mix.
Preparation time: 30 minutes
Cooking time: 45 minutes
Good for: 1 – 4 people (2 small pans)
- 12 egg yolks
- 2 cups condensed milk
- 1 cup sugar
- ½ cup water
- 1 whole piece calamansi rind or lemon rind
Dissolve sugar into water and place in a saucepan. Add the citrus rind once it starts to simmer.
Let sugar and water caramelize until it has the consistency of honey. Remove from heat after.
Blend condensed milk and egg yolks. Try to get it to a very smooth consistency preferably with very little amount of bubbles forming.
Sieve the mixture and remove any leftover solid pieces of yolk.
Remove rind from caramelized sugar and pour mixture into pan. Ensure that it covers the whole bottom of the pan.
Pour the milk and egg mixture into the pan (aluminum pan or a glass tray will also work). The mixture should reach about 2 cm in depth. Adjust to suit the size of your pan.
Cover pan with aluminum foil or a piece of paper secured with a string.
Steam on low heat for 30 to 45 minutes. To check for doneness, push a toothpick into the middle of the leche flan; if the toothpick comes out clean, then it is cooked.
Let leche flan cool and chill before serving.