The most iconic and well-loved of all Filipino desserts has to be the leche flan. It’s a simple and easy-to-make recipe that combines egg yolks with two kinds of milk: evaporated milk and condensed milk. Just three ingredients and it creates a great dessert that’s hard to ignore or resist!
The creamiest leche flan is often the leche flan that has the silkiest consistency. Many believe that they have already learned the secret to achieving this. Here are some of the tried and proven ways you can make a smooth and creamy leche flan:
- 1. Mix the ingredients with a spatula or spoon, not a whisk, to prevent forming bubbles.
- 2. Strain the batter free of any lumps and bubbles.
- 3. Scoop out or pop any bubbles on the surface.
- 4. Bake, not steam, it for a gentler heating process.
While all of these tips and tricks to making a leche flan with a smoother and creamiest texture, we have an easy ingredient hack we would love to share with you.
Do this the next time you make leche flan: Use half evaporated milk and half all-purpose cream.
The idea here is to make sure that the ingredients you’re using are as creamy as it can be. The evaporated milk and the egg yolks are the usual ingredients that create the super creamy texture. By upping the creaminess of the evaporated milk by replacing half of it with thick and creamy all-purpose cream, you also increase the silky texture that the final leche flan will have.
This tip is much more affordable than using cream cheese which would make a similarly creamy texture. By combining all of these tips and tricks to making your leche flan, we’re sure that the next time you may your leche flan, it will the creamiest you have ever tasted.
Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!