Leche Flan

Ingredients

Caramel

• 150 gwhite sugar
• 2 tbspwater

Custard

• 10egg yolks
• 400 gcondensed milk
• 350 mlevaporated milk
• 1 tspvanilla
• zest of 1 calamansi or lime, optional

Equipment

• an oval llanera tin, or a shallow dish
• a steamer or a bain-marie

Directions

1. Make the caramel directly in the llanera, over a low flame, with the sugar and water. Swirl the tin rather than stirring, and take it to a deep amber. Take the caramel darker than feels safe. A pale caramel is merely sweet, and the faint bitterness of a dark one is what stops the whole thing being cloying.
2. Stir the yolks gently with a fork or a spoon, never a whisk, and never beat air into them. Bubbles beaten into the mixture become holes in the set flan, and Philippine leche flan is judged on being completely smooth and dense.
3. Stir in the condensed milk, evaporated milk and vanilla, mixing slowly until just combined. Strain the mixture through a fine sieve twice. Strain it twice, without exception.
4. Let it stand a few minutes and skim any foam off the surface. Pour the custard gently over the set caramel. Cover the tin tightly with foil.
5. Steam it over gently simmering water for 35 to 40 minutes, or bake it in a bain-marie at 160°C (320°F) for 50 minutes. Keep the water at a bare simmer. Vigorous steam or a hot bath curdles the custard into a pitted, weeping texture.
6. Cool it completely, then refrigerate for at least 4 hours and preferably overnight. Chill it thoroughly before turning it out.
7. Warm flan collapses, and the caramel needs time to liquefy back into a sauce. It is richer and denser than a Spanish flan or a French crème caramel because of the yolk count and the condensed milk, which is the Philippine signature.

Technique

• The llanera, an oval aluminium tin, is what gives the classic shape and they are sold in stacks.
• The leftover whites are the reason many households make meringue or brazo de mercedes the same day.
• It keeps four or five days refrigerated and is eaten cold.

Substitutions

• Full-fat milk in place of evaporated, accepting a lighter set.
• A shallow ceramic dish in place of a llanera.

Variations

• Brazo de Mercedes, the meringue roll filled with the same custard.
• With a splash of dayap lime zest.
• Made with whole eggs, which is lighter and less traditional.

History

Spanish-derived custard using only egg yolks, traditionally explained by the whites being used in church construction mortar and in laundering.

Frequently asked questions

What is Leche Flan?

Leche Flan is a dessert from Philippines: dense caramel custard of egg yolks and condensed milk. Spanish-derived custard using only egg yolks, traditionally explained by the whites being used in church construction mortar and in laundering.

How long does Leche Flan take to make?

Leche Flan takes 20 min of preparation and 50 min of cooking. The recipe makes 1 llanera, 8 servings. It is rated medium to make.

What can I substitute in Leche Flan?

Yes, within limits. Full-fat milk in place of evaporated, accepting a lighter set. A shallow ceramic dish in place of a llanera.

What is the most important thing to get right in Leche Flan?

Make the caramel directly in the llanera, over a low flame, with the sugar and water. Swirl the tin rather than stirring, and take it to a deep amber. Take the caramel darker than feels safe. A pale caramel is merely sweet, and the faint bitterness of a dark one is what stops the whole thing being cloying.