Leche Flan Recipe (Classic Filipino Style Crème Caramel)

Introduction

Leche Flan is a creamy, luxurious custard dessert with caramelized sugar topping that is a beloved tradition in Filipino cuisine. This elegant egg custard infused with rich evaporated milk has a smooth, silky texture and sweet, nutty caramel flavor that makes it a favorite treat. Known as the queen of Filipino desserts, Leche Flan reflects the fusion of culinary influences in the Philippines. Let’s discover what makes this dessert so special and learn to make it in classic Filipino style.

The key qualities that give Leche Flan its distinctive velvety texture and complex flavor include:

• The use of evaporated milk instead of fresh milk or cream provides a richness without being too heavy.
• Caramelizing sugar on the bottom of the ramekin creates a bittersweet note and contrasting texture.
• A gentle baking process in a water bath prevents curdling and gives a refined, delicate mouthfeel.
• Eggs and milk create a smooth, creamy custard that is soft set after chilling.
• Vanilla and other flavorings add aromatic depth.

With origins dating back to Spanish colonial times, Leche Flan has endured as a timeless Filipino dessert for its simple perfection of sweet and salty flavors in a velvety, melt-in-your mouth texture. Master this classic and enjoy a taste of the Philippines in your own kitchen.

Ingredients & Equipment

To make authentic Leche Flan, you will need just a few simple ingredients:

• Evaporated milk – The condensed milk provides a rich, creamy base without being overly heavy. Regular fresh milk cannot achieve the same lush, smooth texture.
• Whole eggs – Eggs give the flan structure and richness. Use large eggs for best results.
• White sugar – Granulated white sugar adds sweetness to the custard and is used to create the caramel layer.
• Vanilla – Vanilla extract or vanilla bean seeds infuse the custard with aromatic flavor.
• Water – Water is used to create a bain-marie for gentle baking.

Essential equipment includes:

• Ramekins – Individual ramekins are traditional serving vessels for Leche Flan.
• Baking pan – Choose a high-sided pan to hold the ramekins for the water bath.
• Saucepan – Use a heavy-bottomed saucepan to caramelize the sugar.
• Whisk – A wire whisk blends the custard smoothly.
• Fine mesh strainer – Straining ensures a silky texture.

With just a handful of pantry staples and basic kitchen tools, you can make this iconic Filipino dessert right at home.

Caramelizing the Sugar

The caramelized sugar that coats the bottom of the ramekins adds bittersweet depth and a dramatic touch to the presentation of Leche Flan. Follow these tips for perfect caramel:

• Cook the sugar over medium heat until liquefied and golden brown. Use 1/4 cup sugar per ramekin.
• Do not stir the mixture – swirling the pan gently is enough to ensure even melting.
• The caramel is ready when it turns a rich amber color.
• Remove from heat before it starts smoking to prevent burning.
• Work carefully as the hot caramel can cause serious burns.

Achieving a richly colored, silky smooth caramel takes just a few minutes of focused cooking. The sweet, salty caramel topping gives Leche Flan its signature touch.

Making the Leche Flan Custard

Creamy, luxurious evaporated milk combined with eggs, sugar and vanilla makes a refined custard that becomes velvety smooth when chilled.

• Whisk eggs and sugar together until light in color and tripled in volume. This incorporates air for a fluffy texture.
• Heat milk just until steaming, then slowly add to egg mixture while whisking constantly. This prevents curdling.
• Strain the custard through a fine mesh strainer to remove any bits of coagulated egg.
• Do not overheat the custard – gentle warming is enough to thicken it.
• For best flavor, use evaporated milk. Condensed or fresh milk cannot replicate the ideal rich texture.

With care and patience, you can achieve a silky smooth pure custard – the foundation of perfect Leche Flan.

Baking the Leche Flan

Low, slow baking in a gentle water bath ensures the Leche Flan cooks evenly for a refined texture.

• Pour the hot caramel into the ramekins to coat the bottoms with a thin layer. Let cool slightly.
• Place filled ramekins in a high-sided baking pan and fill pan with hot water halfway up the sides of the dishes.
• This bain-marie allows the custards to cook gently surrounded by even heat.
• Bake at 350°F for 35-40 minutes until just set but still slightly wobbly in the center.
• Check after 30 minutes and continue baking in 5 minute increments as needed.

The water bath transforms the simple ingredients into a light, creamy dessert that melts on the tongue.

Cooling and Serving

Allowing the Leche Flan to chill thoroughly completes the magical alchemy yielding its iconic, refined texture.

• Cool baked flans at room temperature for 30 minutes.
• Chill in refrigerator for at least 4 hours and up to overnight.
• The custard will firm up into a lush, velvety texture when completely cooled.
• Unmold by running a thin knife around the edges of the ramekins and inverting onto a plate.
• Serve chilled with the caramel sauce drizzled over the top along with some fresh whipped cream or fruits like mango if desired.
• For the best texture and flavor, Leche Flan is always served cold.

With the first luxurious, sweet and salty bite, this elegant dessert truly earns its moniker as the queen of Filipino sweets.

Frequently Asked Questions

Get answers to common questions about making and enjoying this traditional dessert:

Is this recipe gluten-free?

Yes, as long as you use evaporated milk that is certified gluten-free. Always check ingredient labels.

What other variations of Leche Flan are there?

Popular tweaks include adding coffee, lemon zest or pandan extract for flavor variations.

How does Filipino Leche Flan differ from other crème caramels?

The use of evaporated milk and a specific gentle baking method give Filipino Leche Flan its uniquely smooth, ultra-rich and refined texture.

Conclusion

With just a few essential ingredients, a bit of technique and some patience as the flan chills, you can create this sublime traditional Filipino dessert that has been enjoyed for generations. Savor the sweet and salty contrast of flavors and lush, creamy custard that makes Leche Flan so cherished. From its iconic caramel topping down to the last velvety bite, this recipe allows you to experience a timeless classic of Filipino cuisine.