Mom's Leche Flan

This reader’s version of a classic dessert is not too soft, too eggy, or too sweet. Try it!


Yield 4 flans using medium-sized oval mold or 20 to 25 servings using small round molds Prep Time 30 to 45 minutes [previous|page|next] 45 minutes

12 egg yolks, placed in a big bowl
2 300-ml cans sweetened condensed filled milk
1 370-ml can evaporated filled milk
1 teaspoon vanilla
sugar

1  To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla, in that order. Pour in each ingredient slowly and mix gently until the mixture is smooth. Stick to one stroke as you mix and do it slowly, to avoid creating bubbles. Bubbles will make the surface of the flan uneven. Set aside. Prepare the sugar syrup or arnibal. (See below)

2  Pour the egg mixture in the mold with arnibal. Cover each mold with aluminum foil. Cook in the steamer for 45 minutes. To know if the flan is cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s cooked and ready.

3  When cooked, refrigerate the flan. It’s best served cold.

To make the sugar syrup or arnibal
Melt sugar in the molds over low fire. Using tongs, move the molds in a clockwise motion to avoid burning the sugar. Don’t wait for the crystals to turn brown, just let it melt. Then pour the egg mixture in to cook the flan. How much sugar? For each typical medium-sized oval mold, use 1/2 tablespoon sugar to make the syrup. For a small round mold, use 1 teaspoon sugar. Like it sweeter? Just add more sugar.

Steaming tip  If you’re using a conventional steamer, make sure that heat is on boiling point before you set the flans. Keep them on boiling point for 30 minutes then let cook on medium fire for another 15 minutes.

Photography by Ocs Alvarez | Styling by Sharlene Tan

• adrianeer 5 months ago Report Abuse

     

  pano po pag isinama yung white ng egg..same parin b yung sukat ng milk n gagamitin or mag add p po?..tnx
• anjei Feb 07 2011 @ 07:55am Report Abuse

     

  i usually use the whole eggs. for the taste it still the same except for its texture.. base in my observation pure yolk is smoother and softer..
  So if ever you plan to use the whole egg just dont forget to strain.
• Vicky Dec 19 2010 @ 04:15pm Report Abuse

     

  I plan to cook this Leche Flan recipe 6 days before my hubby's birthday. Will this keep in fridge for that length of time?
• chefram Aug 29 2010 @ 08:58am Report Abuse

     

  the flan pic looks sad..
• migz21 Jul 15 2010 @ 09:43am Report Abuse

     

  same procedure lng, try nyu pang mga bisita sa inyu nlng ung 2nay hahahaha!!!
• migz21 Jul 15 2010 @ 09:39am Report Abuse

     

  Try nyu gwin din ung white, syng nmn kc kung indi na ggmtin. msarap din nmn, lagyan nyu nlng ng food color pra ndi halata hehehehe!!
• Mavs Apr 06 2010 @ 10:44pm Report Abuse

     

  I love this so much. I often request this on every important occasion. But the proportion of the condensed milk was lesser than the evaporated milk so that it will be very soft.
• joan Apr 03 2010 @ 08:29am Report Abuse

     

  i always have a hard time making l*ch* flan. so i prefer making cakes
• alma Mar 20 2010 @ 02:34pm Report Abuse

     

  if you use the whole eggs make sure that you beaten it well, use a clean cloth or "katsa" to make your l*ch* flan more "pino", sayang kasi ang white kung ndi isasama..that's why i tried it...you can also try it...
• alma Mar 20 2010 @ 02:34pm Report Abuse

     

  if you use the whole eggs make sure that you beaten it well, use a clean cloth or "katsa" to make your l*ch* flan more "pino", sayang kasi ang white kung ndi isasama..that's why i tried it...you can also try it...
• rochelle Jan 18 2010 @ 05:55pm Report Abuse

     

  hello
• Vivian Jan 18 2010 @ 04:27pm Report Abuse

     

  What would be the result if I use whole eggs instead of just the yolks? Will it make a lot of difference when it comes to the taste?