Creamy, Melt-in-your-mouth Leche Flan
It’s that time of the year again and we have tried and tested several recipes for the holidays.
Among the desserts we tried this year and a few years back is leche flan. Of all the Filipino favorites, it is this dessert that’s often served during the Holiday Season and other special occasions.
We decided to make our own instead of ordering from our neighbor who makes dozens of leche flan each year. My mother used an old recipe book and got a few tips from our neighbor as well.
Here’s our own version of the festive, creamy and dreamy melt-in-your-mouth leche flan that everybody loves.
20 duck egg yolks
2 cans condensed milk (reg. size)
2 cans evaporated milk (reg. size)
white sugar to taste (start with 1 cup and just add more according to your taste; we like it just sweet enough, but not too sweet)
rind of 3 calamansi + juice of 2
1/8 cup water
1/2 cup white sugar (optional: DD sugar)
Caramelize the sugar in water. Keep watch until it becomes dark golden syrup. Set aside.
Prep your steamer. Pour enough water to boil for a few minutes before turning down the flame to keep the water simmering.
- Separate 20 duck eggs to get the yolks in a big bowl.
- Add condensed and evaporated milk.
- Add sugar, calamansi juice and rind.
- Stir gently to avoid producing bubbles.
- Strain the mixture using cheese cloth or ‘katsa’.
- Pour mixture in llaneras, about 1/2 inch high.
- Steam the leche flan for 30 to 45 minutes over simmering (not boiling) water.
- Check a llanera of leche flan after 30 minutes.
- Steam for a few minutes more ’til the flan is firm to the touch.
- Cool at room temp before chilling the flan in the fridge.
- Carefully remove each leche flan from the llaneras and onto a dry plate.
- Serve and enjoy!