Leche Flan is a classic Filipino dessert that is very much similar to créme brulée. It is made with egg yolks, milk and sugar, sometimes flavored with vanilla or fruits such as jackfruit or dayap. It is cooked in a thin metal mold called Llanera.
Although the ingredients remain the same, I think every single Filipino family has a different way of cooking Leche Flan.
Leche Flan is my number one favorite dessert. I could easily finish off a big llanera of this in one sitting. Then I’ll get sugar high and be happy all day..LOL!Print
Leche Flan/ Créme Caramel
- 8 egg yolks
- 1 ½ cups evaporated milk
- 1 cup condensed milk
- dayap rind or Vanilla or lemon rind
- brown sugar for the caramel
- Put one to two tablespoon of brown sugar in your llanera. Melt the sugar in the llanera over low heat in your stove top until it caramelizes.
- Set aside. The caramelized sugar will harden when it cools.
- Beat egg yolks in a bowl.
- Pour in evaporated milk and condensed milk.
- Add Dayap rind or 1 tsp vanilla.
- Whisk until well blended.
- Scoop out egg yolk mixture in each llanera.
- If you are using a steamer, steam for 35 to 40 minutes.
- If you are using an oven, place the llanera on a larger shallow baking pan containing hot water about halfway up the sides of the llaneraand bake at 325°F for 45-50 minutes.
- Let it cool at room temperature. Chill and serve cold.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.