Steaming Leche Flan: How Long Until It's Done?

Leche flan is a popular Filipino dessert made from eggs and milk, with a soft caramel topping. It is usually steamed, but can also be baked in the oven. The cooking time for leche flan in a steamer varies depending on the size of the mold and the desired level of doneness, but it typically ranges from 25 to 45 minutes. It is important to cook leche flan at a low temperature to prevent overcooking and ensure a smooth and creamy texture.

How to steam Leche Flan

Leche flan is a popular Filipino dessert, a version of the French custard crème caramel. It is usually steamed, though it can also be baked in the oven. This guide will take you through the process of steaming leche flan.

Ingredients

To make leche flan, you will need the following ingredients:

• Egg yolks
• Evaporated milk
• Condensed milk
• White sugar
• Water
• Vanilla extract (optional)
• Salt (optional)
• Lemon juice (optional)

Step 1: Caramelize the Sugar

First, you will need to caramelize the sugar. You can do this directly in the llanera (the traditional tin mould used for leche flan) or in a separate pot. If you are using a pot, simply combine the sugar and water and stir over medium heat until the sugar has dissolved and turned a golden colour. If you are using a llanera, place it directly on a stove over medium heat and swirl the mixture as it starts to change colour. Once the caramel is ready, quickly swirl it around the bottom and sides of the llanera or mould and set aside to cool and harden.

Step 2: Make the Flan (Custard)

In a large bowl, combine the egg yolks, evaporated milk, condensed milk, and vanilla extract and/or salt, if using. Whisk the mixture gently in a circular motion until it is well combined. Be careful not to overbeat the mixture, as this can create air bubbles that will show up as tiny holes in the custard. For a smooth and silky flan, strain the mixture through a sieve or muslin cloth to remove any bits of egg and air bubbles.

Step 3: Steam the Flan

Before steaming the flan, cover the pan or llanera with foil to prevent water from dripping into the custard. Bring a few cups of water to a boil in your steamer, then lower the heat to low. Place the flan in the steamer and cook for around 25-30 minutes for a regular-sized llanera, or 35-40 minutes for a large-sized one. The flan is ready when a toothpick inserted into the centre comes out clean. Be careful not to overcook the flan, as this can cause an uneven texture and bubbles.

Step 4: Cool and Chill

After the flan has cooled to room temperature, chill it in the fridge overnight. This will help the custard to set completely and the caramel to liquefy. If you unmould the flan too soon, the caramel may still be hard and not blend with the custard.

Step 5: Serve

When you are ready to serve the leche flan, run a spatula around the edges and invert it onto a rimmed serving platter. Enjoy!

How to make the caramel for Leche Flan

Leche flan is a Filipino dessert that is also known as crème caramel or caramel custard. It is made with eggs and milk and has a soft caramel topping. The process of making leche flan involves baking caramel on the bottom of a custard mold.

To make the caramel for leche flan, you will need granulated sugar. Some recipes also include water and calamansi, lemon, or lime juice to balance the sweetness.

Step 1:

Place the granulated sugar in your llanera (traditional flan mold) or baking pan. If you are making the caramel in a separate saucepan, you can add the water at this stage. Heat the sugar over medium heat until it liquefies and turns an amber or golden color. This should take about 10 minutes, depending on the power of your stovetop. Do not stir the sugar, but you can gently swirl the pan occasionally to make a smoother syrup.

Step 2:

Once the sugar has melted and turned the desired color, remove it from the heat. If you have made the caramel in a saucepan, quickly transfer it to your llanera or baking pan. Work swiftly, as the caramel will start to harden as it cools.

Step 3:

Swirl the caramel to evenly coat the bottom and sides of the pan. Set it aside to cool and harden.

Tips:

• It is important not to walk away while caramelizing the sugar, as it can burn easily.
• If you are making the caramel directly in your baking pan, use a pot holder to protect your hands.
• For a smoother syrup, use caster or superfine sugar as it dissolves more easily.
• If you want to make a larger batch of caramel, you can multiply the quantities and make it in a pot before dividing it into your individual molds.

Once your caramel has set, you can move on to the next step of making leche flan, which is preparing the custard mixture.

How to make the custard for Leche Flan

Leche flan is a Filipino dessert that is a twist on the famous baked custard. It is made up of eggs and milk with a soft caramel on top. The name is derived from the Spanish flan de leche, which means "milk flan". It is a rich and creamy custard that uses egg yolks, evaporated milk, and condensed milk. Here is a step-by-step guide on how to make the custard for leche flan:

Ingredients:

• Egg yolks
• Evaporated milk
• Condensed milk
• Vanilla extract (optional)
• Salt (a pinch, to balance the sweetness)

Instructions:

• Separate the egg yolks from the egg whites. You can use cold eggs as they are easier to separate and the yolks are firmer, reducing the chances of breaking.
• In a large mixing bowl, combine all the ingredients. Whisk or beat the mixture until it is smooth and well blended. You can use a fork, a hand mixer, or a stand mixer for this step.
• For a silky-smooth texture, pass the mixture through a fine-mesh strainer or a muslin cloth to remove any bits of egg and air bubbles.
• Set the custard mixture aside while you prepare the caramel.

Tips:

• Use large egg yolks for a richer flavour.
• You can adjust the amount of condensed milk to control the sweetness of the flan.
• Adding a pinch of salt helps to balance the sweetness and improve the eggy aftertaste.

How to prevent holes in Leche Flan

To prevent holes in your leche flan, avoid overmixing the ingredients. Gently stir the milk, as evaporated and condensed milk have very different consistencies and can produce a lot of bubbles when mixed. Use a spatula or a spoon instead of a whisk to reduce the chances of bubbles forming.

It is also important to crack and separate the eggs right before adding them to the milk mixture. When egg yolks are left to stand for more than a few minutes, they tend to dry out and form a skin. If you have prepared the yolks too early, cover them in plastic wrap and lightly tap down to ensure that the wrap is directly touching the egg yolks.

Additionally, always pass the custard mixture through a sieve to remove any bubbles. Use a fine-mesh sieve to get even the smallest bubbles. If your custard mixture has formed too many bubbles, you can sieve it twice before pouring it into the moulds.

Finally, if you are steaming the leche flan, do it slowly at a low temperature. Keep the internal temperature of the steamer at medium heat. If the water is boiling too violently, it will cause the liquid custard to boil, creating bubbles.

How to serve and store Leche Flan

Leche flan is a sweet and creamy custard dessert that is a staple in the Philippines. It is typically served chilled and can be enjoyed as a dessert or a midday snack. Here are some tips on how to serve and store this delicious treat:

Serving Leche Flan:

• Leche flan is traditionally served chilled. It can be served as a dessert after a meal, as a midday snack, or even as a topping for iced treats such as halo-halo or mais con hielo.
• To serve, simply turn the flan over onto a serving plate so that the caramel is on top.
• You can also get creative and use leche flan as a component in other dessert creations. For example, it can be used as a topping for shaved ice or as part of treats like floating island, mini egg pies, or graham de leche.

Storing Leche Flan:

• It is important to chill the flan overnight in the refrigerator after cooking to allow the custard to set completely and the caramel to liquefy.
• Leche flan can be stored in the refrigerator for 2 to 5 days. However, it is recommended to consume it within 3 days for the best flavour and texture.
• To extend the freshness, keep the flan in its llanera (traditional flan mold) and cover it with foil.
• If you want to store the flan for a longer period, you can freeze it. Wrap the flan tightly in plastic wrap and place it in an airtight container. Frozen flan can be stored for up to 1 month in the freezer.
• To serve frozen flan, thaw it overnight in the refrigerator before enjoying it.

Frequently asked questions