Steaming Leche Flan Perfection: The Ultimate Guide

Leche flan is a popular Filipino dessert, also known as crème caramel or caramel custard. It is made with eggs and milk and has a soft caramel topping. The key difference between leche flan and crème caramel is that the former does not use cream and is instead made with evaporated and condensed milk, giving it a heavier, richer flavour. The Spanish brought the original flan de leche to the Philippines during the colonisation era, and it has since become a staple at celebrations and fiestas.

How to prepare the ingredients for leche flan

Leche flan is a Filipino dessert made of eggs and milk with a soft caramel on top. It is a variation of crème caramel and caramel custard. The main ingredients are egg yolks, evaporated milk, and condensed milk. Vanilla and salt are also often added to enhance the flavour.

Preparing the Eggs

Use large egg yolks and separate them from the egg whites. You can use a fork or an egg beater to beat the yolks. It is best to prepare the custard mixture as soon as the eggs are separated, as the yolks will form an outside skin when exposed to air for too long. If you are unable to use the yolks immediately, store them in a bowl of water and refrigerate them. Drain the water when you are ready to use them.

Preparing the Milk

Use one can (14 ounces) of sweetened condensed milk and one can (12 ounces) of evaporated milk. Start by adding the condensed milk to the egg yolks and mix thoroughly. Then, pour in the evaporated milk and gently stir in a circular motion until blended.

Other Tips

• It is easier to break the egg yolks if you stir them with the condensed milk before adding the evaporated milk.
• To ensure a smooth consistency, tap the container on the counter a few times and let it stand for a few minutes to release trapped air pockets.
• If the mixture appears foamy, let it stand for a few minutes for the bubbles to subside.
• To ensure a smooth and silky consistency, strain the mixture using a cheesecloth or fine-mesh sieve to remove any froth or stray egg whites.
• Do not steam or bake at too high a temperature.
• Do not overcook the flan. It is done when a toothpick inserted into the centre comes out clean.

How to caramelize the sugar

Caramelising the sugar is the first step in making leche flan. This process involves melting the sugar and turning it into a golden or honey-coloured caramel. Here is a step-by-step guide on how to caramelise the sugar for leche flan:

Step 1: Prepare the Sugar and Cooking Equipment

Place 2 tablespoons of sugar in each llanera (the small oval aluminium moulds used to make leche flan). White sugar is typically used, but you can also use a mix of white and brown sugar for extra caramel flavour. You will also need a stove and an oven glove or kitchen tongs to protect your hands from the heat.

Step 2: Melt the Sugar

Place the llaneras directly on the stove over medium heat. As the sugar starts to melt, gently swirl the llaneras to help the sugar melt evenly and prevent burning. You can also use a pot to melt the sugar, then pour the caramel into the llaneras.

Step 3: Achieve the Desired Colour

Continue heating and swirling the llaneras until the sugar turns a golden or honey colour. Be careful not to overcook the sugar, as it can burn and produce a bitter taste. Once the desired colour is achieved, immediately remove the llaneras from the heat.

Step 4: Coat the Llaneras

While the caramel is still hot, quickly swirl it to coat the bottom and sides of the llaneras evenly. This will help loosen the flan later when it's time to serve. As the caramel cools down, it will slowly set and solidify.

Tips:

• If using a pot to melt the sugar, you can add a bit of water to help the sugar melt more quickly.
• Add a small amount of lemon juice or cream of tartar to prevent the sugar from crystallising.
• To stop the cooking process and prevent the caramel from darkening further, immerse the pan in a large bowl of iced water after removing it from the heat.

How to make the flan (custard)

Firstly, separate the egg yolks from the egg whites. You will only need the yolks for this recipe, so you can keep the whites for another recipe, such as a Filipino steamed cake. It is best to use cold eggs as they are easier to separate, and the yolk is firmer and less likely to break.

Next, grab a large mixing bowl and add in your egg yolks. You will need 10-12 large egg yolks. Then, add in the milk. Start by pouring in the condensed milk, followed by the evaporated milk. You can substitute the evaporated milk with full-fat fresh milk, but the flavour will be slightly different. For a richer flavour, you can add a little vanilla extract. You can also add a pinch of salt to balance the sweetness of the custard and improve the eggy aftertaste. Whisk all the ingredients together until they are well combined.

Now, you will need to caramelize the sugar. You can do this directly in your tin moulds (llaneras) or in a separate pot. For each mould, you will need about 4 tablespoons of sugar, 1 tablespoon of water, and 1/2 a teaspoon of lemon or calamansi juice. Place the moulds or pot on medium heat on a stovetop. When the mixture starts to change colour, use a kitchen tong to swirl it around. Keep swirling until the sugar turns a golden or honey colour, then remove from the heat immediately. Repeat this process if you are making the caramel in separate moulds. If you made it in a pot, divide the caramelized sugar into your moulds or ramekins—about 2 to 3 tablespoons per container.

While the caramel is still hot, quickly swirl it around to coat the bottom and sides of your moulds or pan. Set aside and let it cool and set.

Once the caramel has set, you can add in your flan mixture. Be sure to fill the moulds only about 3/4 full, so the custard does not come into contact with the foil when you cover the moulds. Cover each mould with foil to prevent water from dripping into the custard during steaming.

Now you are ready to steam your leche flan!

How to steam the leche flan

Steaming is one of two ways to cook leche flan, a Filipino dessert with Spanish origins. The other method is baking. The dessert is made up of eggs and milk with a soft caramel on top. It is also known as crème caramel and caramel custard.

To steam leche flan, you will need to first caramelize the sugar. Melt sugar in a saucepan over medium-low heat until it turns into caramel. Immediately transfer the caramelized sugar into a container and distribute it evenly. Let it cool for 10 minutes.

In a mixing bowl, place the egg yolks. Add condensed milk and evaporated milk. Mix until well combined. Add vanilla extract and mix.

Pour the mixture into the container with the caramelized sugar until it is almost full. Cover with tin foil and place into the steamer over medium-high heat. The cooking time will depend on the type of container used. For ramekins, steam for 45 minutes. For the traditional tin pan or llanera, the cooking time will be 30 minutes or less.

After steaming, let the leche flan cool down for 10 minutes. Then, chill in the fridge for at least an hour or overnight.

To serve, use a butter knife to slowly loosen the flan by inserting the knife through the side of the container. Take a clean plate and place it on top of the container, then quickly flip the container over. Slowly lift the container until the leche flan is completely transferred to the plate.

How to serve and store the leche flan

Once your leche flan is cooked, it's time to chill it in the fridge overnight. This will completely set and firm up the custard and allow the caramel to liquefy. If you unmould it too soon, the caramel may still be hard and won't blend with the custard.

Leche flan is traditionally served chilled and can be enjoyed as a dessert, a midday snack, or a topping for iced treats such as halo-halo or mais con hielo. To serve, run a spatula around the edges of the mould and invert it onto a rimmed serving platter, so that the caramel sauce ends up on top.

Leche flan will last in the fridge for up to 5 days, but it's best to consume it within 3 days for optimal flavour and texture. To extend its freshness, keep it covered in foil in the mould.

If you want to freeze your leche flan, wrap it securely with plastic wrap or parchment paper, followed by foil, and store it in an airtight container. It should last up to 3 months in the freezer, with minimal loss of texture or flavour.

Frequently asked questions