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Filipino Leche Flan

73

  • Prep Time20 min
  • Total Time55 min
  • Makes8 servings
*PLUS overnight cooling and chilling time
Overhead shot of a caramel-topped flan on a white plate sitting on a leafy green background

Photo, Ashley Capp. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Chatelaine Triple Tested

A beautiful way to finish off a delicious meal, this custard-like dessert has a hot caramel top and is made with both sweetened condensed milk and evaporated milk.

Ingredients

  • 1 cup granulated sugar

  • 1/4 cup cold water

  • 8 egg yolks

  • 300 mL can sweetened condensed milk

  • 354 mL can evaporated milk

  • 1 tsp vanilla

Instructions

  • 1. Preheat oven to 350F. Place an 8-in. round baking dish in a large roasting pan. Boil a kettle of water.

    2. Stir sugar with cold water in a medium saucepan over medium-high. Cover and bring to a boil, without stirring, 3 to 5 min. Remove lid and let mixture boil until it turns amber, 5 to 7 min.

    3. Immediately pour hot caramel into the bottom of the baking dish. Quickly swirl to coat bottom evenly. Set aside to let caramel harden.

    4. Beat egg yolks, using a fork, in a medium bowl. (Avoid beating too hard and creating frothy bubbles.) Gradually beat in sweetened condensed milk. Stir in evaporated milk and vanilla. Strain mixture through a fine-mesh sieve over caramel in baking pan.

    5. Pour hot water from the kettle into the roasting pan until it comes one-third up the sides of the dish (be careful not to splash water into the custard). Bake until the edge is set but the centre jiggles slightly when gently shaken, 30 to 35 min. Transfer baking dish to a wire rack to cool completely, preferably overnight.

    6. To serve, run a paring knife around the edge of baking dish to loosen the custard. Set bottom of dish in warm water for 1 min to loosen caramel. Hold an inverted serving plate over dish, then quickly flip plate and dish together to release an onto plate.

Nutrition (per serving)

Calories 376, Protein 10g, Carbohydrates 56g, Fat 13g, Sodium 119mg.
Excellent source of Vitamin B12.

Kitchen Tip: To make ahead, cover cooled flan with plastic wrap and refrigerate up to 3 days.

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