Filipino Leche Flan

 

Filipino Leche Flan

 

  • 12 Egg Yolks
  • 1 can Condensed Milk
  • 1 pint Whole Milk
  • 1 T Vanilla

For caramel:

  • 1 cup Sugar
  • 1/2 cup Water

 

 

Dissolving Sugar

Place the sugar and water in a pan and heat on med high until it bubbles and slowly turns amber in color, approximately 7-10 minutes. I like to take my caramel super dark, almost burnt (in fact, I always think I burn it, but it’s just right). I always pull it right at the last second right before it’s the darkness I want because the sugar will still continue to cook after you take it off the heat.

Turning nice and amber

 

Immediately pour into cleaned and prepped molds.

 

Perfect Coloring

 

While the sugar is cooling down, beat the egg yolks, condensed milk, whole milk, and vanilla together.

Pour through a fine sieve (or my grandma used cheesecloth) to ensure the custard will be silky smooth with no egg particulates.

Filled just shy of the rim

Pour into molds and cover with foil. I like to cover each one individually.

 

Individually foil wrapped

 

Place the pan in the oven and THEN pour water into the pan, about 1/3 to 1/2 up the sides of the molds.

 

Filling in the oven is easier than putting it in the oven full of water

Bake at 375 for about an hour or until firm. I like to check on it after the hour mark and take the foil off.

Usually, I will bake for another 15 minutes or so, until the middle of the flans don’t jiggle so much.

Perfectly cooked flans

Cool at room temperature for a few hours, then place in fridge for 4-5 hours before unmolding, giving the flans ample time to set. Trust me, it’s worth it.

 

 

 

 

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