Chef Uriel’s delicious Leche Flan
Photo credit: Bebs / Foxy Folksy
Leche Flan is the Philippine version of what many may know as a “Creme Caramel”. Although similar to its counterpart, the Leche Flan is a heavier and richer version of the more familiar pudding, using more egg yolks and condensed milk rather than full cream milk.
With Spanish roots, the Leche Flan is a popular dessert made by Filipinos around the world, and is one of the most popular dishes served at parties, fiestas and other special occasions.
Uriel Kilala, head chef at Sydney’s modern Filipino restaurant Rey’s Place (click HERE to read their story), shared his delicious, yet simple, recipe of the Pinoy dessert. Check it out below and be sure to give it a go!
- 110 g(½ cup) caster sugar
- 6 free range eggs
- 395g can condensed milk
- 375ml can evaporated milk
- 1 vanilla bean
- Preheat oven to 180°C. Place the sugar in a saucepan and cook, swirling pan occasionally but not stirring, over a medium-high heat for 3-4 minutes, or until the sugar is a deep amber caramel.
- Pour into a llanera (a shallow, oval-shaped pan traditionally used in leche flans) for an attractive finish.
- Cut open and scrape vanilla bean seeds out of pod and set aside.
- Separate egg yolks from whites. Use egg yolks only and beat the eggs in a bowl, adding in the condensed milk, evaporated milk and vanilla bean seeds until well combined. Strain through a fine sieve into the pan, then cover tightly with foil.
- The next step is to bake it in a bain-marie. Place the pan in a roasting pan and fill with boiling water to reach halfway up the side of the pan. Bake for 1 hour or until firm.
- Remove from the oven and set aside to cool. Refrigerate to firm.
- Run a knife around the flan, then invert onto a platter. The hard caramel base will have liquefied to form a runny caramel coating. Cut into slices and serve.