Best 7 Original Leche Flan Philippines Recipes
Leche flan, a beloved Filipino dessert, is a creamy custard with a delicate caramel glaze. This classic custard is made with simple pantry staples and requires just a few steps to prepare, ensuring it remains an all-time favorite among home cooks and dessert enthusiasts. With its rich and creamy texture, velvety custard, and subtly sweet caramel, leche flan is a timeless treat that is perfect for special occasions or everyday indulgence.
Here are our top 7 tried and tested recipes!
LECHE FLAN
Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be crowd favorite.
Provided by Lalaine Manalo
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Place 3 tablespoons of sugar in each of the three llaneras.
- Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
- Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
- Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
- In a bowl, combine egg yolks and condensed milk. Whisk to combine.
- Add evaporated milk, gently stirring in a circular motion until blended.
- Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
- Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
- Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
- Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.
Nutrition Facts : Calories 239 kcal, Carbohydrate 31 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 215 mg, Sodium 82 mg, Sugar 30 g, ServingSize 1 serving
LECHE FLAN
My mom would always make this Filipino leche flan for dessert for me and I always loved it.
Provided by Hannah
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
- Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
- Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g
ORIGINAL LECHE FLAN - PHILIPPINES
This recipe is posted for ZWT II - Asia taken from an Asian Food web site. The vanilla in this recipe can be substituted with lemon essence or peppermint.
Provided by Chabear01
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Caramel:.
- Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
- Custard:.
- Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
- Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
- Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
Nutrition Facts : Calories 511.9, Fat 17.2, SaturatedFat 8.6, Cholesterol 412.9, Sodium 144.9, Carbohydrate 76.8, Sugar 72, Protein 13.1
LECHE FLAN (FILIPINO CREME CARAMEL)
Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.
Provided by Connie Veneracion
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 5
Steps:
- Start heating water in a steaming pot.
Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Cholesterol 231 mg, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, Sodium 192 mg, Sugar 65 g, Fat 13 g, ServingSize Serves 12, UnsaturatedFat 0 g
FILIPINO LECHE FLAN
This delicious Filipino dessert is usually prepared for special occasions. Slow-baking is necessary so the mixture is smooth when done.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine 1 cup sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered.
- Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water.
- Bake in the preheated oven until firm, about 2 hours.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 47.7 g, Cholesterol 184.5 mg, Fat 8.9 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 82.4 mg, Sugar 47.2 g
LECHE FLAN RECIPE BY TASTY
Impress your friends and family with this easy to make Filipino leche flan. Sweet, creamy, and dripping in caramel, what could be better?
Provided by Aleya Zenieris
Categories Desserts
Time 3h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
- Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
- Pour the custard into the pan with the caramel. Cover the pan with foil.
- Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
- Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
- Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
- When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 0 grams, Protein 19 grams, Sugar 40 grams
LECHE FLAN - FILIPINO
Filipino style flan. My mother was born and raised in the Philippines. This is her home economics teacher's recipe, over 60 years old so it has withstood the test of time. Our family usually serves this dessert on holidays. Please be sure to fully read the directions before making this recipe as it does require lots of pots and pans and cheesecloth...and it requires the cook to flip the dish upside down before it's ready to serve. Enjoy!
Provided by Christina S.
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside.
- In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir.
- Add the milks into the egg mixture and stir until smooth.
- Add vanilla.
- Stir again until smooth.
- Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth.
- Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan.
- Pour the milk and egg mixture gently into the center of the cake pan.
- Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan.
- Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour.
- Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan.
- Let the flan cool for 30 minutes, then place in the refrigerator to cool.
- Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.).
- If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan.
- Place a platter over the top of the cake pan. The platter should be larger than the cake pan.
- Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom.
- Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!
Nutrition Facts : Calories 417.2, Fat 14.9, SaturatedFat 7.3, Cholesterol 327.3, Sodium 146.2, Carbohydrate 57.5, Sugar 52.5, Protein 12.5
Tips:
- Ensure that all ingredients are at room temperature before starting. This will help ensure even mixing and prevent the flan from curdling.
- Do not overmix the batter. Overmixing can cause the flan to become tough and rubbery.
- Use a strainer to strain the batter before pouring it into the baking dish. This will help remove any lumps and ensure a smooth flan.
- When baking the flan, place the baking dish in a larger roasting pan filled with hot water. This will create a water bath and help the flan cook evenly.
- Do not open the oven door during baking. This can cause the flan to collapse.
- After baking, allow the flan to cool completely before refrigerating. This will help prevent the flan from cracking.
Conclusion:
Leche flan is a delicious and classic Filipino dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy, custard-like texture and sweet caramel sauce, leche flan is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love