Leche Flan

Name: Leche Flan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: ¾ cup granulated sugar (150 g); 3 tbsp water (45 g); 10 large egg yolks (170 g); 1 can (14 oz) sweetened condensed milk (396 g); 1 can (12 fl oz) evaporated milk (375 g); 1 tsp vanilla extract (4 g)

Filipino caramel custard, dense and silky.

Serves 8Total 1 hr 15 min

Scale

Ingredients

Caramel

¾ cup granulated sugar150 g
3 tbsp water45 g

Custard

10 large egg yolks170 g
1 can (14 oz) sweetened condensed milk396 g
1 can (12 fl oz) evaporated milk375 g
1 tsp vanilla extract4 g

Method

Step 1 done
Heat the oven to 325°F and put a kettle of on to boil.
Step 2 done
Make the caramel. Put the and in a small saucepan over medium heat and swirl, without stirring, until it turns deep amber. Pour it straight into an 8-inch round cake pan and tilt to coat the bottom. It hardens fast, and that is fine.
Step 3 done
Gently whisk the with the condensed , and until smooth. Stir rather than beat: air makes bubbles, and bubbles become holes.
Step 4 done
Strain the custard through a fine sieve onto the caramel, skim off any foam, and cover the pan tightly with foil.
Step 5 done
Set the pan in a roasting pan and pour hot around it to come halfway up the sides. Bake until the edges are set and the center still has a slight jiggle.
Step 6 done
Cool on a rack, then chill for at least 4 hours, ideally overnight.
Step 7 done
Run a thin knife around the edge, set a rimmed plate on top and flip it over in one move. The caramel pours over as a sauce.

Nutrition

Notes

Yolks only is what makes it dense and rich instead of wobbly. Save the whites for something else. To steam instead of bake, cover with foil and steam over low heat for 35 to 45 minutes; high heat leaves it pockmarked. A 9-inch pan works too and bakes a little faster. Nutrition below is the whole flan.