My ex wife used to make this Filipino dessert and especially after Philippines trip, I began to appreciate this Crème caramel or Leche Flan all over again. One of my close InstaFam, @izzypreps, requested this dessert. This is how my journey of Leche Flan began, if you followed my Instagram stories closely. It took me 3 attempts to get this right.
I had researched and tried some of the many recipes which is all over the internet. I stole a bit from here and there to finally find the perfect way to make this lovely dessert. Initially, I whisked all the ingredients for the batter together. By doing so, it caused a lot of air bubbles formed. To make matters worse, I let the batter sit on the counter while I make the caramel. Egg yolks tends to harden out in the open. I also steamed my Leche Flan, which indeed caused air bubbles formed.
See all the air bubbles? That is not we are looking for. What we are looking for is a smooth velvety dessert. I added some lime zest to add a citrusy note. You can omit it entirely. I also did some tests. Lots of recipes out there stated to allow the Leche Flan cooled and chilled before unmolding. I find it difficult to unmold. I had to scrape and jiggle to get it out which resulted in bruises. It is best to unmold straight outta the oven. You can of cos serve it hot or chilled, it still tastes awesome either way. I served my Leche Flan with bits of honeycomb to keep things simple. Anyway, I hope you will follow the directions closely and may you find success in making this incredible dessert.
Canola / Peanut / Vegetable Oil, For Greasing
Granulated Sugar, 1/2 Cup
Condensed Milk, 7oz
Evaporated Milk, 6oz
Egg Yolks, 5
Pure Vanilla Extract, 1/2 TSP
Sea Salt, Pinch
Fresh Lime Zest, 1/2 Lime (Optional)
Honeycomb, To Serve (Optional)
Cast Iron Skillet / Pan
Oven + Tray With Water Bath
Please visit my "Carrot Cake" page for the honeycomb recipe.
Preheat oven to 180 degree celsius or 355 fahrenheit.
Lightly grease ramekins with oil.
In a skillet over medium heat, add sugar.
Heat until the sugar has completely dissolved and the edges start to turn amber.
Continue cooking until even amber color form.
Swirl the skillet if needed.
*Do not cook the sugar too far.*
Immediately transfer into the ramekins.
Swirl to create an even surface.
Set aside to cool down and harden completely.
In a large bowl, add in condensed and evaporated milk.
Stir to combine well and until the condensed milk has fully incorporated with a spatula.
Add in 1 egg yolk at a time.
Stir to incorporated fully before adding another one.
Add in vanilla and salt.
Stir to combine well.
Pass the mixture thru' a fine sieve.
*Do not use a spoon to force thru' any residue. Discard any residue. I passed my mixture thru' the sieve 2 times.*
Lastly, add in lime zest.
Give it a final gentle stir to combine well.
Ladle the batter into the ramekins.
Tap the ramekins on the counter to remove any trapped air bubbles.
Cover the ramekins with aluminium foil.
Prepare a water bath.
*Make sure the water is at least 1 inch in depth.*
Wack into the oven and bake for about 60 to 75 mins or until a skewer comes out clean.
*Keep a close eye after the 60th min mark.*
Gently run a knife along the edges to loosen.
You can jiggle the ramekin to see if the leche flan is wobbling.
Please wear mitts as the ramekins are extremely hot.
Place a serving plate on top of the ramekin.
Carefully and confidently flip.
Remove the ramekin to unmold the leche flan.
Serve immediately hot or chilled with bits of honeycomb.