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Leche Flan Recipe

This recipe is for Leche Flan, a Filipino custard dessert. It calls for cooking egg yolks, sweetened condensed milk, evaporated milk, water and lime or lemon zest on the stovetop, then pouring the mixture into a baking pan lined with caramelized sugar. The pan is baked in a water bath for 1.5 to 2 hours until set, chilled, and served with the caramel sauce poured over top.

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215 views2 pages

Leche Flan Recipe

This recipe is for Leche Flan, a Filipino custard dessert. It calls for cooking egg yolks, sweetened condensed milk, evaporated milk, water and lime or lemon zest on the stovetop, then pouring the mixture into a baking pan lined with caramelized sugar. The pan is baked in a water bath for 1.5 to 2 hours until set, chilled, and served with the caramel sauce poured over top.

Uploaded by

Liberty
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Leche Flan

Rating: 5 Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours, 20 minutes Yield: 8-10 Servings

Ingredients

cup sugar 8 egg yolks 1 can (300 ml) sweetened condensed milk cup evaporated milk cup water teaspoon finely grated lime or lemon teaspoon vanilla

Instructions

1. 2. 3. 4.

Preheat oven to 325F. Place sugar in a heavy saucepan. Set saucepan over medium-high heat until sugar starts to caramelize. Immediately pour into an 8 round baking pan or distribute the caramelized sugar into 2 leche flan molds. Tip pan or molds back and forth to distribute caramelized sugar evenly. 5. Beat egg yolks until well blended. Add condensed milk, stirring to mix thoroughly. 6. Pour evaporated milk and water into the yolk mixture. Add lime or lemon rind and vanilla. Mix well. 7. Pour mixture into pan or molds. Place it in another, larger, shallow baking pan and set it in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up the sides of the custard pan. 8. Bake for 1 to 2 hours or until top is set. 9. Let cool to room temperature. Chill for several hours before serving. To remove from the mold, run a knife around the sides and quickly turn the pan into a serving plate. Pour the caramel sauce over it. 10.Serve and enjoy!

Notes
This recipe was adapted from the cookbook Filipino Cooking Here & Abroad.

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