In the Philippines, there are two types of leche flans (or crème caramels) – one that’s light and airy, the other smooth, dense and creamy. This leche flan recipe is the latter – made of only egg yolks and baked in a water bath, the flan is rich, silky, an absolute dream.
Hi! I’m back from my two-week vacation. How’s October treating you?
I’m still feeling a little jet lagged (ok, a lot jet lagged) and quite frankly wishing I was still back home eating my mom’s cooking. So thought I’d start getting back into the groove of things by doing a post on a beloved Filipino dessert.
Filipinos associate leche flan with 1) Christmas and 2) any special occasion. It’s not the kind of dessert you make out of the blue because you feel like it. Using 10 eggs and milk, it’s borderline impractical to make on a whim.
Great way to use extra egg yolks
If you have extra egg yolks though (as I did, after making Swiss Meringue Buttercream for that Rainbow Cake I made a while back), this leche flan recipe presents a really great opportunity to use those yolks and create a wonderful dessert that tastes great and makes any day special.
The perfect leche flan recipe
I think all Filipino families have their own version of leche flan. My maternal grandma always made the airy kind while my paternal grandma made the rich kind. Both are great, it’s all a matter of preference.
And I just happen to prefer the rich kind (sorry, Lola Naning). The kind that’s so creamy you can slurp it. The kind that doesn’t have any air bubbles in it. The kind that jiggles just right but maintains its shape. That kind.
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My one leche flan tip
Over the years (and thanks to our friend Regina who’s kind of a leche flan expert), I’ve learned a few things to ensure leche flan success.
The most important one is simple but very effective: to ensure the smoothest texture, strain the mixture through a very fine mesh sieve or cheese cloth as you gently and carefully transfer the mixture into your baking dish. Some air bubbles will float up to the top. Gently scoop them out.
Less than an hour in the oven, a few hours in the fridge and you’ll be rewarded with the smoothest, creamiest leche flan that’s so good it will make you feel like Christmas.
What do you think of this leche flan recipe? Tell me about it in the comments section below. I’d love to hear from you.
If you’re looking for other Filipino desserts, here are other recipes you might like:
The rest of the Filipino desserts are here.
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