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Filipino Leche Flan

Filipino Leche Flan

Leche Flan is a beloved Filipino caramel custard dessert (karamelyadong pudding) that transformed from its Spanish colonial roots into what many consider the crown jewel of Filipino desserts. This creamy, silky-smooth custard topped with liquid caramel is a staple at fiestas, celebrations, and special occasions throughout the Philippines.
Cultural Notes
Leche Flan is deeply embedded in Filipino culture, traditionally served during fiestas, Christmas, and New Year. The recipe has evolved from its Spanish colonial roots to become uniquely Filipino, particularly with the use of condensed milk and calamansi, making it richer and more luxurious than its European counterparts.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine Filipino
Servings 12
Calories 400 kcal
Difficulty Medium

Equipment

  • 3 llanera molds (traditional oval metal molds)
  • Cheesecloth or fine-mesh strainer
  • Large baking pan for water bath
  • Aluminum foil
  • Tongs

Ingredients
 

For the Caramel (Karamelo):

  • 9 tablespoons white sugar asukal

For the Custard (Pudding):

  • 12 large egg yolks
  • 1 can 14 oz sweetened condensed milk (kondensadang gatas)
  • 1 can 12 oz evaporated milk (ebaporadang gatas)
  • 1 teaspoon vanilla extract optional but recommended
  • 1 tablespoon calamansi or dayap zest optional

Instructions
 

  • Begin by preheating the oven to 375°F (190°C). Prepare all ingredients at room temperature, especially the egg yolks, as cold ingredients can affect the texture.
  • Start with the caramel. Place 3 tablespoons of white sugar (asukal) in each llanera. Heat each llanera over low flame (mahinang apoy), tilting continuously until the sugar melts and turns golden amber. Never stir the caramel while cooking. Once done, set aside to let the caramel harden.
  • For the custard (pudding), carefully separate the egg yolks from whites while eggs are cold (this makes separation easier). Let yolks reach room temperature. Combine the egg yolks with sweetened condensed milk (kondensadang gatas), gently stirring until well blended. Gradually add the evaporated milk (ebaporadang gatas), vanilla extract, and calamansi zest if using.
  • Strain the mixture through a cheesecloth or fine-mesh strainer twice to ensure the smoothest possible texture. Let the mixture rest for a few minutes to allow any air bubbles to rise to the surface.
  • Pour the strained mixture into the prepared llaneras with hardened caramel. Cover each llanera tightly with aluminum foil. Place them in a larger baking pan and create a water bath by carefully pouring hot water halfway up the sides of the llaneras.
  • Bake for 50-60 minutes. Test doneness by inserting a knife - it should come out clean. Remove from the water bath using tongs and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
  • To serve, run a knife around the edges of the flan and invert onto a serving plate. The caramel will flow over the custard as a sauce. Serve chilled.

Tips from Lola's Kitchen

  1. Always use fresh eggs at room temperature
  2. Never stir the caramel while it's cooking
  3. Strain mixture twice for ultra-smooth texture
  4. Test doneness by inserting a knife - it should come out clean
  5. Let cool completely before refrigerating
 

Nutrition

Calories: 400kcalCarbohydrates: 9gFat: 0.1gSaturated Fat: 0.05gSodium: 0.2mgPotassium: 1mgSugar: 9gCalcium: 0.1mgIron: 0.004mg
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