A mainstay of popular cuisine throughout Asia, Europe and North and South America, a basic flan is a simple custard prepared with eggs and milk that is thickened by slow heating. A leche flan is the Filipino version of the confection and is most often steamed over an open flame or on a cook top, although it cooks equally well in a water bath in the oven. The leche flan is traditionally prepared in a llanera, an oval-shaped metal pan, and is a dessert mainstay during the Christmas holiday season.
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Place the white sugar, lemon juice and water into a small saucepan over medium heat. Stir constantly until the sugar melts and the sugar-water mixture becomes lightly browned, or caramelized. Pour the caramel sauce into the baking pan.
Step 3
Whip or whisk the egg yolks until they are well-blended. Gradually pour the evaporated and condensed milk into the egg yolks, stirring constantly. Add the vanilla and a dash of nutmeg, and mix well.
Step 4
Pour the flan mixture through a sieve into the prepared, caramel-lined pan. Cover the pan with aluminum foil.
Step 5
Set the flan in the center of the larger baking pan and put on the middle rack of the oven. Pour hot water into the pan until it reaches approximately halfway up the sides of the flan pan.
Step 6
Cook for approximately one hour. The flan is done when the tip of a sharp knife comes out clean. Remove the flan from the oven and allow it to cool to room temperature. Cover and refrigerate, and cool for several hours.
Step 7
Run a sharp knife around the edge of the flan. Cover the pan with a serving plate and carefully turn the pan over onto the serving plate.
Tips and Warnings
- For individual flans, fill small custard cups or ramekins half full with the flan mixture, and bake for approximately 30 minutes.
- Use caution when caramelizing sugar.
Things You'll Need
- Stainless steel saucepan or skillet
- 1/2 cup white sugar
- 1 tsp. lemon juice
- 6 tbsp. cup water
- Wooden spoon
- Large bowl
- 8-inch round baking pan
- 8 egg yolks
- 1 can evaporated milk
- 1 can condensed milk
- 1 tsp. vanilla
- Nutmeg
- Whisk or hand mixer
- Sieve
- Flan pan
- Large baking or casserole pan with 3- or 4-inch sides
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