Classic Leche Flan Recipe
A classic Filipino leche flan made with simple ingredients, steamed low and slow for a smooth, creamy texture and rich caramel flavor just like homemade leche flan should be.
Ingredients
- 1 cup sugar
- 10 egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- 1 pinch salt
- 1 teaspoon lemon juice or calamansi juice
- Melt the sugar in the pan or mold you will use for the leche flan over low heat until golden and syrupy then set aside to cool.
- Separate the egg yolks from the whites and place the yolks in a bowl.
- Gently whisk the egg yolks being careful not to create bubbles.
- Add the evaporated milk and condensed milk then whisk slowly without lifting the whisk to keep the mixture smooth.
- Add the salt and lemon or calamansi juice to balance the sweetness and reduce egg smell.
- Strain the mixture three times to remove lumps and achieve a smooth texture.
- Remove any bubbles on the surface and let the mixture rest for five minutes.
- Carefully pour the mixture into the caramel lined mold.
- Cover the mold tightly with aluminum foil to prevent water from dripping into the leche flan.
- Steam over low heat for about one hour.
- Test with a toothpick. If it comes out clean the leche flan is done.
- Let it cool completely then place in the chiller for at least four hours.
- Transfer to a serving plate slice, and enjoy.