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  Steaming Time 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 for recipe).

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.

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