Leche Flan (Filipino Creme Caramel)
Filipino leche flan is a rich and creamy custard, traditionally prepared with egg yolks, sweetened condensed milk, and evaporated milk, then topped with a syrupy caramel.
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Instructions
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Prepare a steamer pot with simmering water.
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Melt 2 cups granulated sugar in a saucepan over medium heat until amber, about 10 minutes, swirling occasionally.
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Immediately pour the hot caramel into a large shallow ramekin or 12 smaller ramekins, swirling to coat the bottoms. Let cool and harden.
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Lightly beat 12 egg yolks in a bowl.
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Gently stir in 2 cups evaporated milk, 2 cups sweetened condensed milk, 1 tablespoon lemon zest, and a pinch of salt until just combined, avoiding air bubbles.
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Pour the egg mixture into the prepared ramekins.
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Steam the flan over simmering water, covered, for about 40 minutes until set.
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Cool the flan, then refrigerate for at least 2 hours or up to overnight.
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Loosen the flan's sides with a knife, invert onto a dessert plate, and serve.