This recipe is an ode to my Tita Belen for her rich and delicious leche flan. These days you can find leche flan in many different flavors like coconut, ube, and even added with other desserts like chiffon cake, cheesecake or on top of halo halo. Traditionally, leche flan made in the shape of an oval and is made in aluminum molds called llanera.
I was lucky to find these molds at my local Seafood City. Note that the size of the mold will affect the baking time frame for each leche flan. Since we cook the leche flan in a water bath inside a larger pan, I would stick with a smaller sized mold so that it fits inside the water bath pan. Slowly heat the mold over the stove over about medium heat until it turns into a golden syrup.
The sugar will start to melt. Keep moving the mold around the heat, on a low enough heat setting so you can melt the sugar completely and brown it, but without burning it. After cooling on the counter, this will act as a nice base for the leche flan and give it an extra sweet topping when cooked.
Many recipes for leche flan, like this one, uses only egg yolks omitting the egg whites, which gives the custard a very rich texture. To get an even smoother finish, I like to strain the mixture using a metal seive before pouring them into molds to remove lumps from the egg yolks. Having water around the custard molds or ramekins allows for uniform and even cooking through the baking process.
To make a water bath, wrap the llanera with foil to prevent water from coming into the molds and place the llanera into the larger pan, then fill it with hot water. The hot water inside the oven keeps a more stable level of moisture in the air and heat for the custard. This prevents the leche flan from becoming rubbery in texture and overcooking too fast. To serve the leche flan, remove it from the mold from the fridge and use a sharp knife to trace alongside the edge of the llanera to release the custard.
Take your serving plate and turn it upside down and on top of the mold. Quickly turn the plate and mold upside down and carefully tap the mold to release the leche flan. Serve the leche flan immediately. I like it best with a cup of hot milk tea or Vietnamese coconut coffee. If leche flan is overcooked, the texture turns very rubbery and it begins to harden. To prevent overcooking, bake the leche flan in a water bath to add moisture into the oven and slow down the baking process.
Mexican flan is sometimes known as flan Napolitino that often includes cream cheese as an ingredient, whereas leche flan adds egg yolks, condensed milk, and evaporated milk.
Miso-Marinated Black Cod Recipe. This was a great recipe!! The flan turned out to be really creamy and not eggy! Your email address will not be published. Adobo , Crispy Pata ,. Beef Morcon , Kare-Kare ,. Beef Stew Nilaga ,. Beef Kaldereta. Fried Chicken ,.
Roasted Chicken ,. Chicken Pastel ,. Rellenong Manok ,. Chicken Stew Tinola ,. Chicken Afritada ,. Chicken Potato Salad ,. Chicken Macaroni Salad. Mixed Veggies Pakbet ,. Chopsuey Recipe , Laing ,. Adobong Kangkong ,. If using a pot, combine all the ingredients then stir. When the color starts to change, swirl. Use a kitchen tong as needed. Keep on swirling until color changes into golden or honey color. Remove immediately from the heat.
Repeat for each llanera. Set aside and let it set. Flan Combine all ingredients of the flan in a large bowl. Whisk to combine. Strain the mixture through a sieve with muslin cloth directly into another bowl or large cup. Use the normal mode upper and lower heat , no fan. Place the llanera in a larger baking pan with a kitchen towel. Bake for about 35 to 40 minutes until a toothpick inserted comes out clean.
Do not overcook. You can start checking the doneness at about 35 mins. Make sure the batter is not touching the foil. Bring steamer to a boil. Set the heat to LOW once it starts boiling. Place the leche flan in the steamer and cook for 25 to 30 minutes until a toothpick inserted comes out clean. Note : do not use high heat as will cause the flan to have an uneven texture and bubbles.
Loosen the sides of the flan using a spatula then invert onto a serving plate. Serve and enjoy! Recipe Notes. Note that the size of canned milk varies in different countries. To check the doneness of the flan - The center should be almost set, but will still be a little bit jiggly.
Llanera - can be found in most Filipino stores. The size I used is 6x4 inches, I used 3 pans. You can also use two 7-inch round pans, two 8-inches oval cheesecake pans link above , or 4 to 5 individual ramekins. Start checking at 18 mins to make sure it doesn't burn. Note: The same oven temperature will be used for the flan.
Shelf-life and storage: Keep refrigerated covered with a plastic wrap until ready to serve. It should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best texture. Nutrition: approx tablespoon per serving. This is an estimate only. It is impossible for me to determine exactly how much flan is consumed. I love hearing how you went with my recipes.
Leave a comment below or tag me at rivertenkitchen on Instagram! Filipino Steamed Cake ». Comments I would advise people to use just the egg yolks as stated in the recipe vs anyone who wants to try using the whole eggs.
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