Leche Flan
A rich, dense caramel custard made with egg yolks and condensed milk.
Serves 8
Prep 20 min
Cook 1 hr
Ingredients
- 10 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup sugar, for the caramel
- 3 tablespoons water
Steps
Step 1. Cook the sugar and water in a pan until amber. Pour into a llanera or 8-inch round pan and swirl to coat.
Step 2. Gently whisk the egg yolks with the condensed milk, evaporated milk, vanilla, and zest, without making foam. Strain through a fine sieve.
Step 3. Pour into the pan and cover tightly with foil. Set in a larger pan with hot water halfway up the sides.
Step 4. Bake at 325°F for 55 to 60 minutes, until set with a slight wobble. The custard is cooked through at 170°F.
Step 5. Cool, then chill for at least 4 hours. Run a knife around the edge and flip onto a plate.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.