Leche Flan (Filipino style)

Name: Leche Flan (Filipino style)
Total time: 5400 s
Yield: 9 to 12 servings
Cuisine: American
Ingredients: 3 tbs water; 1/2 cup sugar; 1 can sweetened condensed milk; 12 egg yolks; 1 tsp pure vanilla extract; 2 cans evaporated milk

Sarah JingJing @iwinatlife

This is one of the most popular desserts in the Philippines. It was one of our family favorites. And always at the buffet table at parties. Kai and Breanna love it. And we have even made it for her birthday instead of a cake one year. It’s like a Mexican flan but the Filipino version is made creamier, richer, and more dense!

Sarah JingJing @iwinatlife

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Ingredients

1 hour 30 mins

9 to 12 servings

3 tbswater
1/2 cupsugar
1 cansweetened condensed milk
12egg yolks
1 tsppure vanilla extract
2 cansevaporated milk

Saved

Steps

1 hour 30 mins

1

Add sugar and water to a small sauce pan. Turn heat to high whisking constantly. Boil until it starts to thicken, turning into a caramel consistency.
2

When it turns golden brown QUICKLY pour sugar into 8 by 8 pan loaf pan. Coat bottom of pan evenly to make a crust at bottom of pan (it cools very quickly). Set aside.
3

Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly.
4

Most Important step...Hold a fine strainer over your pre-made caramel sugar coated pan. Pour mixture into strainer to catch excess goo from eggs. The mixture will go into strainer and then directly into the pan. This make the custard much smoother.
5

Preheat oven to 350. Cover pan with aluminum foil. Place into a larger pan. Make a steam bath environment in the oven by pouring 2 inches of water in the larger pan. Bake 1 hr twenty minutes to 1 hr 30 mins. Or until center is clean when pricked with knife or toothpick.
6

Cool for 30 minutes and then place in the refrigerator for a minimum of 6 hours. Invert onto a platter and it should come out very easily. You can play around with different molds too. I like Bundt shape.