Description

Filipino Leche Flan is a rich and creamy steamed custard dessert with a layer of golden caramel on top. It's a popular sweet treat in the Philippines, often served during special occasions like fiestas and holidays. This recipe is simple yet delivers a decadent, melt-in-your-mouth experience.

Ingredients

• 10 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• 3/4 cup granulated sugar (for caramel)
• 1/4 cup water (for caramel)

Instructions

Prepare the Caramel

1. In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and let the mixture boil until it turns a deep golden brown. Swirl the pan occasionally to ensure even caramelization.
3. Quickly pour the caramel into a llanera (or a round baking dish) and tilt to coat the bottom evenly. Let it cool and harden.

Make the Custard

1. In a large bowl, gently whisk the egg yolks until smooth. Avoid creating bubbles.
2. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix well until fully combined.
3. Strain the mixture through a fine sieve to ensure a smooth texture.

Steam the Leche Flan

1. Pour the custard mixture over the hardened caramel in the llanera.
2. Cover the llanera with aluminum foil and place it in a large steamer.
3. Steam over medium heat for about 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
4. Remove from the steamer and let it cool to room temperature before refrigerating for at least 4 hours.

Serve

1. To unmold, run a knife around the edges of the llanera and invert it onto a serving plate. The caramel will drizzle over the flan.
2. Slice and serve chilled. Enjoy your creamy, velvety Leche Flan!

Notes

For a firmer texture, you can bake the Leche Flan in a water bath at 350°F (175°C) for about 45-50 minutes instead of steaming.