Leche flan is a sweet and creamy Filipino dessert that’s enjoyed by people of all ages. It’s a dessert made from a combination of egg yolks, condensed milk, evaporated milk, and caramelized sugar. The custard-like dessert is usually served during special occasions like birthdays, weddings, and fiestas. But why wait for a special occasion when you can easily make it at home? In this blog post, I will be sharing with you a step-by-step guide on how to cook leche flan. So, grab your ingredients, put on your apron, and let’s get started!
- 10 egg yolks
- 1 can (390g) condensed milk
- 1 can (370ml) evaporated milk
- 1 tsp vanilla extract
- 3/4 cup white sugar
- 1/4 cup water
- Steamer or large pot with a rack
- 9-inch round baking pan or llanera (leche flan mold)
- Whisk or fork
- Fine mesh strainer
Step 1: Make the caramelized sugar
The first step in making leche flan is to make the caramelized sugar. In a saucepan, combine 3/4 cup of white sugar and 1/4 cup of water. Cook over medium heat until the sugar is fully dissolved. Increase the heat to high and let it cook until it turns into a light brown color. Be careful not to burn the sugar. Once the sugar turns into a light brown color, quickly pour it into the baking pan or llanera. Swirl the pan to distribute the caramel evenly on the bottom.
Step 2: Mix the ingredients
In a mixing bowl, combine the 10 egg yolks, 1 can of condensed milk, 1 can of evaporated milk, and 1 tsp of vanilla extract. Whisk until the ingredients are fully combined. Be careful not to overmix the ingredients to avoid bubbles.
Step 3: Strain the mixture
Using a fine mesh strainer, strain the mixture into the baking pan or llanera. This step is important to remove any lumps or bubbles in the mixture. The fine mesh strainer will ensure that the mixture is smooth and creamy.
Step 4: Steam the leche flan
Cover the baking pan or llanera with aluminum foil. Place the baking pan or llanera in a steamer or large pot with a rack. Steam for 35-45 minutes or until the leche flan is fully set. You can check if the leche flan is fully set by inserting a toothpick in the center. If it comes out clean, then it’s fully set.
Step 5: Chill the leche flan
Once the leche flan is fully set, remove it from the steamer and let it cool to room temperature. Once it has cooled down, refrigerate it for at least 2 hours or overnight. This step is important to chill the leche flan and make it firmer.
Step 6: Serve and enjoy!
Once the leche flan is chilled, remove it from the refrigerator and run a knife around the edges of the baking pan or llanera to loosen the leche flan. Invert the baking pan or llanera onto a serving plate to release the leche flan. Serve and enjoy!
Frequently Asked Questions (FAQs):
Q: Can I use a different type of milk for leche flan?
A: Yes, you can use any type of milk that you prefer. However, the combination of condensed milk and evaporated milk is what gives leche flan its creamy and smooth texture.
Q: Can I use whole eggs instead of egg yolks?
A: It’s best to use only egg yolks as they contain more fat and make the leche flan creamier. Using whole eggs may result in a less smooth texture.
Q: Do I need to use a llanera or can I use a regular baking pan?
A: You can use a regular baking pan, but using a llanera is recommended as it gives the leche flan its distinct shape and caramelization.
Q: How long does leche flan last in the refrigerator?
A: Leche flan can last in the refrigerator for up to 5 days.
Q: Can I freeze leche flan?
A: Yes, you can freeze leche flan. Make sure to wrap it tightly with plastic wrap before freezing. When you’re ready to eat it, let it thaw in the refrigerator overnight before serving.
Cooking leche flan may seem intimidating at first, but it’s actually a simple and easy dessert to make. By following the steps above, you can make a delicious and creamy leche flan that’s sure to impress your friends and family. Don’t be afraid to experiment with different flavors and toppings, like adding a dash of espresso powder or drizzling it with caramel sauce. With a little practice, you’ll be making perfect leche flan every time. Happy cooking!
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