Leche Flan Recipe

Sugar: Used to create the caramel layer that tops the flan, providing a sweet and slightly bitter contrast to the creamy custard.

Egg yolks: The base of the custard, giving the flan its rich and smooth texture.

Condensed milk: Adds sweetness and creaminess to the custard mixture.

Evaporated milk: Contributes to the flan's creamy consistency without adding extra sweetness.

Vanilla extract: Enhances the flavor of the custard with a subtle vanilla aroma.

When making the caramel, be sure to keep a close eye on the sugar as it melts. Stir it gently and continuously to ensure it melts evenly and doesn't burn. Once it reaches a golden brown color, immediately pour it into the llanera or baking dish to prevent it from hardening in the pan.

• sugar - Substitute with honey: Honey can be used to create a caramel-like syrup, though it will have a distinct flavor and slightly different texture.

• egg yolks - Substitute with silken tofu: Silken tofu can be blended to create a similar texture and consistency, making it a good vegan alternative.

• condensed milk - Substitute with coconut milk and sugar: Simmering coconut milk with sugar until it thickens can mimic the sweetness and consistency of condensed milk, and it's a great dairy-free option.

• evaporated milk - Substitute with coconut milk: Coconut milk can provide a similar creamy texture and is a suitable dairy-free alternative.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but pleasant flavor profile, though it will change the overall taste slightly.

• Allow the leche flan to cool completely at room temperature before storing. This helps prevent condensation, which can affect the texture.
• Once cooled, cover the llanera or baking dish tightly with plastic wrap or transfer the leche flan to an airtight container.
• Store the leche flan in the refrigerator. It can be kept fresh for up to 3-4 days.
• For longer storage, consider freezing the leche flan. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• When ready to serve, thaw the leche flan in the refrigerator overnight. Avoid thawing at room temperature to maintain its creamy texture.
• To serve, gently run a knife around the edges of the leche flan to loosen it from the llanera or baking dish. Invert onto a serving plate, allowing the caramel to drizzle over the top.
• Enjoy your leche flan as a delightful dessert or sweet treat any time of the day!

• Preheat your oven to 300°F (150°C). Place the leche flan in a water bath by setting the llanera or baking dish in a larger pan filled with hot water. Cover with aluminum foil and heat for about 10-15 minutes, or until warmed through. This method ensures the flan remains creamy and doesn't dry out.

• For a quicker option, use the microwave. Place a slice of leche flan on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent it from drying out. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if necessary.

• If you prefer stovetop reheating, place the leche flan in a heatproof dish. Set the dish in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until warmed through. This method helps maintain the flan's silky texture.

• Alternatively, you can use a double boiler. Place the leche flan in a heatproof bowl and set it over a pot of simmering water. Stir gently and heat for about 5-7 minutes, or until the flan is warmed through. This method ensures even heating without overcooking.

• Saucepan: Used to melt the sugar over medium heat until it turns golden brown for the caramel.

• Llanera: A traditional Filipino flan mold, or you can use a baking dish to hold the caramel and flan mixture.

• Mixing bowl: Used to combine the egg yolks, condensed milk, evaporated milk, and vanilla extract.

• Whisk: Helps to mix the ingredients until smooth.

• Aluminum foil: Used to cover the llanera or baking dish during steaming.

• Steamer: Used to steam the flan for about 45 minutes until it is set.

• Refrigerator: Needed to cool and set the flan for at least 2 hours before serving.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

Prepare the caramel in advance: Melt the sugar and pour it into the llanera ahead of time. This allows it to cool and harden while you prepare the flan mixture.

Use a blender: Combine the egg yolks, condensed milk, evaporated milk, and vanilla extract in a blender for a smoother mixture and faster preparation.

Steam multiple flans: If you have a large steamer, cook several llaneras at once to save time.

Quick cooling: Place the steamed flan in an ice bath to cool it faster before refrigerating.