A rich, silky custard of egg yolks, condensed and evaporated milk, steamed or baked under a layer of amber caramel. The star of Filipino celebrations; serves 8.
Leche flan is richer than most flans because it uses mostly egg yolks, which make it dense and silky. It is traditionally made in an oval tin called a llanera.
Steaming is the classic method and gives the smoothest texture; a water bath in the oven works too.
Ingredients
Caramel
3/4 cup sugar
3 tablespoons water
Custard
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional)
Instructions
Make the caramel. Cook the sugar and water in a small pan over medium heat, swirling, until deep amber, 8 to 10 minutes. Pour into a 9-inch round or 2 llaneras and tilt to coat the bottom.
Mix the custard. Gently whisk the yolks, condensed milk, evaporated milk, vanilla and zest without making foam. Strain through a fine sieve onto the caramel.
Cover. Cover tightly with foil.
Cook. Steam over gently simmering water 35 to 45 minutes, or bake in a water bath at 325°F for 50 to 60 minutes, until just set with a slight wobble in the center (170 to 175°F).
Chill and turn out. Cool, then chill at least 4 hours. Run a knife around the edge and invert onto a plate so the caramel pours over.
Nutrition per serving (estimated)
380Calories
50 gCarbohydrates
0 gFiber
50 gNet carbs
15 gProtein
13 gFat
Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
