Leche Flan recipe, a Filipino version of Creme Caramel. It is a cherished dessert in the Philippines, often eaten during the Christmas period and any other special celebrations.
110g caster sugar
395g can condensed milk
375ml can evaporated milk
Preheat oven to 180°C, gas mark 4. Place the sugar in the pan and cook, swirling the pan occasionally over a medium heat for 3-5 minutes or until the sugar is of a deep colour.
Pour into a llanera (this is a traditional oval-shaped pan that are traditionally used in the Philippines to make leche flans). I used a loaf pan for mine as I don’t have a llanera and it works the same as the llanera.
Beat the eggs in a bowl, adding both the canned milk until well combined. Strain through a sieve into the llanera/loaf pan then cover tightly with foil.
Place the llanera/loaf pan in a roasting tin and fill with boiling water to reach halfway up the side of the pan. Bake for an hour or until firm.
Remove from the oven and set aside to cool then refrigerate to firm.
Run a knife around the flan, then invert onto a platter. The hard caramel base should have liquified to make it a runny caramel. Cut into slices and serve.
Leche flan is a cherished dessert in the Philippines, often eaten during the Christmas period and any other special celebrations. It is my beloved and most favourite dessert as a child 🙂