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Leche Flan Recipe

I am making leche flan for my friend's daughter's birthday party tomorrow. Leche flan is a Filipino dessert made with eggs and milk. If you want to make a leche flan but does not know how, here's how I do it. 


10 pieces of raw eggs
1 big can of condensed milk
1 big can of evaporated milk
 ¾ cups of granulated sugar
15 g of vanilla extract
¼ cup water

Other things you need to have:

moulders (lyanera) steamer aluminum foil

How to prepare the custard: Only the eggs yolks will be used in this recipe. So, using all 10 eggs, separate the white from the yolks. Place the egg yolks in a mixing bowl. Beat it well. Pour the condensed milk to the bowl, mix. Add the evaporated milk and vanilla and thoroughly mix.

Tips: When combining the ingredients, mix it well but avoid bubbles from forming. How to prepare the caramelized syrup: l In a pan, dissolve the sugar in medium heat, add the water. Do not stir, just gently swirl the pan and allow it to caramelized in low heat. To achieved that sweeter syrup, prevent the sugar from getting burn. Have a pale brown caramel. Too dark signifies that your sugar will tastes bitter instead of sweet. If syrup is set, pour it in the lyanera. Assure that you evenly coat the moulder with syrup.

How to cook: Pour the prepared custard to the lyanera with syrup. Cover the moulder with aluminum foil. Steam for 15-30 minutes. Remove from the steamer and allow it to cool at room temperature. Refrigerate for a couple of hours. Serve, share and enjoy! Tips: Stuck a toothpick or a knife above the foil. When it comes out clean, then you’ll know that your flan is already cooked. But when you stick it out and the custard is still watery, continue steaming for 5-15minutes. To remove the leche flan from the lyanera, carefully run a knife on the edge of the moulder and invert it to the serving dish allowing the caramelized sugar to flow above the flan and unto the platter.

Thanks to for the recipe.
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