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Posts Tagged ‘leche flan’

My Sister’s Leche Flan (Filipino Style Creme Caramel)

Posted in Bake, El Comedor, tagged , , , , on April 1, 2013| 19 Comments »

Leche Flan

Leche Flan

My two sisters are great cooks and while I love to cook for everyone in the family, once in awhile I like to sit back and enjoy their great food. This weekend the family celebrated Easter lunch at my place and I asked my eldest sister to make her Leche Flan. This dessert is the Filipino version of creme caramel. I’ve always thought a great leche flan/creme caramel is very intimidating to make. I prefer one that has a very smooth texture and a dark, almost bitter, caramel sauce. My sister however thinks it’s the easiest dessert to make and hers comes out perfectly every time. The recipe was passed down from my Grandmother and it takes less than ten minutes to put everything together and around 40 minutes to cook. Very minimal effort for an impressive dessert.

Leche Flan (Filipino Style Creme Caramel)

  • 1 cup sugar
  • 375 ml evaporated milk
  • 3/4 cup sugar (additional)
  • 5 egg yolks plus 1 egg
  • 1 teaspoon vanilla beans
  1. Boil the sugar in the sauce pan until dark brown and pour in a 23 cm metal cake pan and allow to harden.
  2. In a sauce pan, combine the evaporated milk, 3/4 cups sugar, vanilla beans and eggs, whisk lightly. Place over a gentle heat and mix gently for a few seconds (you don’t want the eggs to cook). Pour the milk and egg mixture into the cake pan. Cover with foil.
  3. Steam the flan over slow heat for 40 to 45 minutes until the flan is set.
  4. Allow the flan to cool. Refrigerate the flan for a few hours. When ready to serve, run a knife around the sides of the cake pan. Place a large serving plate over the cake pan and flip over. Pour the extra caramel over the flan.

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Kulinarya Cooking Club Bakes Leche Flan

Posted in kulinarya cooking club, tagged , , , , , on February 28, 2010| 41 Comments »

Coconut Milk Leche Flan

In this month’s Kulinarya Cooking Club, we feature Leche Flan.   This popular Philippine dessert has its origins from the flan from Spain.  Melted sugar is poured over a ramekin or pudding container and allowed to caramelize.  Then over this, a custard mixture of milk, eggs, egg yolks and sugar (and a hint of flavouring like lemon, lime or vanilla) is poured.  The leche flan is then steamed on the stove top or baked in a bain marie.  Once done, instructions require the dessert to be cooled (usually a few hours) and then turned over on a plate.

To me, the most nerve wrecking moment is when I flip the leche flan dish over a plate – I hold my breath thinking, will the leche flan have set?  Will it break in half?  Or will it fall out in one piece?  Will it come out smooth and creamy?

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