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.

leche-flan

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.

INGREDIENTS

Flan:
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

Caramel:
1/8 cup water
1/2 cup white sugar (optional: DD sugar)

leche-flan-ingredients

PROCEDURE

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!
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