Leche Flan Using Whole Eggs
Leche flan (translation milk flan), a Spanish heritage Filipino dessert, is egg custard, similar to France's Creme Brulee or Spain's Crema Catalan except this particular dish has the liquid golden caramel when flippedover a serving dish. The true test of a good flan is when it does not have bubbles when you slice through it. It should be velvety and creamy.
Equipment
- Steamer or Roasting Pan that where flan vessels can fit
- Flan Vessels: Llanera (aluminum baking pans) or Ramekins
- Strainer, Sieve, or cheese cloth
- Large mixing bowls
- Aluminum Foil
Ingredients
Custard
- 9 large eggs
- 2 cans (14 fl oz) condensed milk
- 2 cans (12 fl oz) evaporated milk
- 1 tbsp vanilla
Caramel
- 1 cup brown sugar
- 3 tbsp brown sugar
- 6 tbps water
For Serving / Garnish
- 2 limes sliced thinly
- mint leaves
Instructions
Caramel Glaze Stovetop Method:
- This procedure is quick, so make sure your ramekins are near—mix sugar and water in a saucepan. Without stirring, let it simmer until it turns golden brown. Pour evenly on the vessels quickly before the caramel hardens.
Caramel Glaze Direct to Llanera Method:
- Put 3 tbsps sugar in each llanera and put it over the stovetop. Use tongs to hold the llanera and swirl the sugar as it melts to have an even coating.
- Don't worry if you don't have an even coating, and this will melt when it steams/bakes.
Caramel Glaze Microwave Method
- Put sugar and water in Pyrex measuring glass. Microwave for about 4 1/2 minutes. I suggest you check after every 30 seconds because our microwaves work differently. When it starts to smell like caramel, it will turn brown and bubbly. It's ready. Pour onto the flan vessels.
Making the Custard
- Put nine eggs, condensed milk and blend for about 40 seconds until everything is incorporated.
- In another mixing bowl, pour the evaporated milk and vanilla. Mix with a spatula.
- Using a sieve, pour the egg mixture into the mixing bowl with milk. Pour slowly so as not to create too many bubbles.
- MIx and pass through the sieve two more times.
- Pour the custard onto the ramekins or llanera. Let it sit for about 15-30 minutes to allow the bubbles to surface. Cover with aluminum foil.
Cooking the Flan: Steam/Stovetop Method (Traditional)
- Let the water boil. Once it boils, lower the fire to medium to simmer. Stack the llaneras onto the steamer. Extra-large llaneras will cook in an hour. Use a toothpick to stick to the flan. If it comes out with the custard stuck on the toothpick, cook in increments of 5-10 minutes more. If it comes out clean, the flan is already cooked. Please turn off the fire, remove the llaneras and let it cool. Refrigerate overnight.
Cooking the Flan: Waterbath/Oven Method
- In a large roasting pan, put the ramekins or baking dishes. Pour hot water about halfway 2/3 up to the side of the flan vessels—Bake at 350F for about an hour. Use a toothpick to stick to the flan. If it comes out clean, remove it from the oven. Remove the vessels from the roasting pan and let it cool. Refrigerate overnight.
Serving the Flan
- Slide a paring knife around the container to loosen. Put a serving plate on top of the container. Flip and set it on the counter. Wiggle the container to loosen. Liquid caramel will be on top and will spill beautifully on the sides.
- Serve with very thin lime or lemon slices. Any citrus will do. This cuts through the creaminess of the flan.
- Garnish with lime slices on top and a few peppermint leaves.