Last updated on May 12th, 2024 at 08:04 pm
Sweet, light and hit the spot leche flan. A Filipino dessert made of eggs and milk for every special occasion.
As the festive holidays chime in, a Filipino like me would think of making leche flan.
A dessert made of milk and eggs.
Sweet, creamy and smooth dessert to top off a meal.
It is the holidays and we indulge or treat ourselves rather to sweet food.
Well, as I remember this dessert is calorific but only eat a little and you are fine.
With the forseeable weight gain from the holiday indulgence, one or I can’t be blamed for thinking of making leche flan a little waist-friendlier than the traditional recipe.
Am I wrong to make that decision?
I looked up photos of leche flan using whole eggs compared to those that only use the yolk.
The pictures looked nice and they talked to me.
Ha! Yes, pictures could talk to me, figuratively, you know what I mean.
So, upon rummaging the cupboards, tins of evaporated and condesed milk re-appeared from the dust.
Our usual egg place still had a box of eggs, good.
Sugar is in short supply but 3 tablespoons would be enough.
Oops vanilla extract where are you? There we go.
With everything ready so am I.
Things needed to make an EPIC LECHE FLAN
- sugar
- water
- evaporated milk
- condensed milk
- vanilla extract
- eggs
HOW TO MAKE THIS AMAZING DESSERT
- Make the caramel.
- Combine the evaporated and condensed milk. Set aside.
- Beat the eggs.
- Mix the milk and eggs.
- Pour in prepared ramekins.
- Steam for 20 minutes in the rice cooker.
- Cool completely.
- Serve cold.
Sounds easy enough.
But things don’t always go as planned.
My leche flan looked like an omelette but it was tasty.
I must say it was not as creamy and heavy as the flan I remember eating as a child.
Is it because I cooked the flan in a rice cooker?
Was the heat too high?
Well, some notes I received from viewers after posting my epic fail leche flan video.
- Break the eggs and try to not whisk as this will develop bubbles.
- Cook in low and slow. Steam in medium heat slowly.
- Pass through the sieve a couple of times to get rid of the lumpy bits from the egg.
NOTE TO SELF
Do some research before taking on an adventure especially with flans.
Look up Chef RV and his mom make leche flan. How many batches they make that could feed a whole village? I wish I were one of their neighbours.
I could follow tested recipes such as Panlasang Pinoy‘s or Kawaling Pinoy next time.
Fancied the video of Kitchen Timeline too. I remember her back in 2020 she stopped by one of my live streams and I haven’t checked her channel until I made a kitchen fail, I should have browsed through for a leche flan recipe before making my own. I know I have to learn from the best ones.
Or ask my mom how she made hers.
Lots of choices on the web and traditional way to pass on recipes I hear you.
Now I have learnt my lesson and a few ramekins of glazed omelette.
But they tasted good. (Not crying here, that’s for the gym).
Since Christmas is just round the corner, would you be kind to check our more of a better made Filipino desserts, mango float and macaroni salad?
Do you have any Filipino desserts that remind you of the holidays?
Leave a comment or suggestions on how to make leche flan better.
Try these Filipino sweets and snacks next:
Hungry or looking for inspiration? Browse recipes here or head to Facebook, Pinterest and Instagram for updates on countryside life and beyond.
Let’s get cooking!
Easy Leche Flan Recipe
Ingredients
- 3 tbsp sugar
- 1 tbsp water
- 1 cup evaporated milk
- 1 cup condensed milk
- 1 tsp vanilla extract
- 3 medium eggs
Instructions
- Make sugar and water in a saucepan.
- On low heat, simmer until it is brown.
- Swirl the pan to mix the sugar and water.
- Pour the sauce into ramekins or baking tins.
- To make the custard, pour the evaporated and condensed milk in a bowl.
- Add the vanilla extract.
- Mix gently to combine.
- Beat the eggs until combined but not foamy.
- Gradually add the milk mixture.
- Pour through a sieve.
- Pour the custard into the prepared ramekins.
- Cover with foil.
- Line on the steamer basket.
- Steam for 20 minutes in a rice cooker.
- Let cool completely and set. Refrigerate to serve cold.
English
Not the best looking leche flan, not as smooth as the recipe that only uses only egg yolks but you were clear in the beginning that you used whole eggs and it still tasted delicious. Rest the custard and steam slowly and in low heat for best results.
I am sorry it is not as you expected it to be rest assured that I will cook the next leche flan low and slow and rest the custard before steaming. Thank you for the tips.
Unusual for me to try leche flan with whole eggs. The whole egg idea is not my thing because I like the smoothness and melt-in-the-mouth goodness except for the calorie-packed egg yolk leche flan. As for your leche flan ending up as omelette, cook it low and slow. Why not add cream to the milk?
Thank you very much for the tips and suggestions and I’m glad you tried the whole eggs recipe. I will give the cream a go and will cook low and slow next time.
I will add cream to the custard mixture, or use fresh milk and cream and sugar, cover with foil tightly not loosely like you did on the video, bake in water bath.
Thanks very much for the tips. I need them badly because every time I make leche flan they turn out like that even though the taste is right.
Thank you for the tips. Ah the foil has to be tightly wrapped around the bowls, my bad. I will think about those points.
I will leave a 5 for trying and for the taste. I believe that you can do better by cooking this slowly and before steaming tap the bowls/tins to minimize the bubbles. We like whole eggs too because it is lighter and it uses up the whole eggs instead of thinking for more recipes to do with the whites.
That’s very kind of you. Thank you for the tips. I second the without waste idea.
Nothing wrong sa ingredients but sa high heat nagka-problema and monitor how long naluto din po.
Salamat po sa tip. Oo nga po mainit ata sobra ang rice cooker kaya yun kalan ang gagamitin ko o oven next time.
Mix of ingredients to my liking but the use of rice cooker a big no. I recommend cooking on low for around 20-30 minutes.
Thank you for the comment and suggestion. I will definitely use low fire and steam the custard slowly next time.
Three stars only for the rice cooker part but taste-wise it is 5.
Thank you for the feedback.
I cooked this over fire instead of the rice cooker and it was nice, sweet, smooth but not heavy. I suggest you cook it this way when you have time. Why don’t you change the title to rice cooker leche flan recipe? Or make another one and say better/easy leche flan?
It is interesting to know that you like the whole egg leche flan too. I must make another batch and not use the rice cooker and will keep you posted about the result. Thank you.
Followed the recipe but used a rice cooker that is not high tech as yours and it worked for me. Gutsy
Did you use the riec cooker that you push down to start and then it automatically goes back when it is done? If so, I grew up with such style of rice cooker which I have not used to make leche flan but I will give that a go one day too since you had a good result from it.
Instead of cooking in a rice cooker I steamed it as usual very good mix of ingredients.
Wow thank you so much for your comment and how it went with yours using the measurement/ingredient list for your leche flan. I need to update this post for when I used the hob to cook and it was amazing.
Use the oven or steam on slow fire for 20 minutes and always come out nice.
Thank you very much for the suggestion.
The recipe, ingredients is approved. You say rice cooker is very hot and advice to use low fire for 30 minutes.
Thank you very much
Easy for beginners like me yehey
Thank you. Very pleased that you liked the easy recipe.