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.
- 6 eggs
- 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 🙂