Leche Flan
Leche flan is the Filipino take on caramel custard — denser and richer than its Spanish cousin, thanks to a heavy hand of egg yolks and condensed milk, all steamed until silky smooth.
Watch It Made
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Instructions
- In a llanera (oval flan mold), melt the sugar over low heat until amber. Tilt to coat the bottom evenly, then set aside to harden.
- In a bowl, whisk the egg yolks gently, taking care not to create too much foam.
- Stir in the condensed milk, evaporated milk, and vanilla extract until smooth, then strain to remove lumps.
- Pour the custard over the hardened caramel and cover the mold tightly with foil.
- Steam over medium-low heat for 40-45 minutes, until a toothpick comes out clean. Chill for at least 2 hours, then run a knife around the edge and invert onto a plate.
Cook's Tip
Strain the custard mixture before steaming — this catches the stringy bits of egg white and gives the flan its signature silky-smooth texture.