Leche Flan
This is the Filipino version of this custard dessert.
Servings Prep Time
8Slices 30Minutes
Cook Time Passive Time
40Minutes 2-3Hours
Servings Prep Time
8Slices 30Minutes
Cook Time Passive Time
40Minutes 2-3Hours
Ingredients
Caramelized Topping
Flan
Instructions
Caramelized Topping
  1. Put 1/2 cup and 1/4 cup water in pan. Set it over medium to medium/high heat, you will have to adjust the heat as it boils.
  2. Let it boil. This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn’t burn. If it’s boiling too much lower the heat.
  3. The sugar mixture will thicken into a syrup as it boils, It’s important to keep the liquid moving in the pan by constantly rotating the pan as it boils. Hold it close to the stove so it keeps boiling.
  4. Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn. This happens very fast so keep a close eye on it. As you swirl the syrup the brown color will spread. When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.
  5. Once you’ve poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens. Set aside.
Flan
  1. Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl. Stir until it’s smooth and sugar has dissolved.
  2. Stir in vanilla and lime rind. Stir very well.
  3. Strain egg mixture into prepared pan. Make sure you strain out all the rind.
  4. Place lid on large pot. Steam on the stovetop at medium/low to medium heat. Steam for about 30-40 minutes or until tester comes out clean.
  5. Remove from steamer and cool at least 2-3 hours.
  6. Run a knife around the edge to loosen the sides. Invert into serving dish when ready to serve. Make sure it’s completely cooled before inverting or it will fall apart.
Recipe Notes

Prepare your steamer.  I didn’t have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9″ cake pan on the bottom and filled it with water even with the cake pan.  I then placed the 9″ cake pan I was using for the flan on top of the inverted one.

This recipe uses only egg yolks, don’t discard the egg whites, you can make meringues or freeze them to use later.  I use them to make egg white omelets.