Leche Flan (Ultimate Guide to Making Filipino Flan) (2022)

This is your ultimate guide to making leche flan. Perfectly smooth, ultra-creamy, melt-in-your-mouth Filipino flan made of egg yolks, evaporated milk, and condensed milk. Cook in the oven or in a steamer. Step-by-step photos, a recipe video, and lots of tips are all here!

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Leche Flan (Ultimate Guide to Making Filipino Flan) (1)
Jump to:
  • About this Flan Recipe
  • Ingredients
  • 12 egg yolks vs 10 egg yolks
  • Llanera Pan
  • Cooking Process
  • Caramelizing the Sugar
  • Tips to prevent the caramel from burning
  • Making the Flan (custard)
  • Separating the egg yolks from the egg whites
  • Cooking Methods
  • Option 1: Using a Food Steamer (stovetop)
  • Option 2: Using the Oven
  • Secret to making a smooth and silky flan
  • Storage and Shelf-life
  • What to do with the leftover egg whites?
  • Watch how to make it
  • Complete Recipe
  • Comments

About this Flan Recipe

Leche flan is the most ultra-luxurious Filipino dessert of all time! Known to many as creme caramel, flan, and caramel custard. Back home in the Philippines, we call it "leche flan", derived from Spanish flan de leche which simply means "milk flan".

What differentiates leche flan from all other flan recipes?

  • Made of egg yolks. No egg whites. Yes! Just egg yolks. Lots of it! Didn't I say ultra-luxurious?
  • It's traditionally oval shape in form due to the use of a tin mold called llanera (lyanera).
  • Ultra-creamy, smooth and silky! There's no other flan-like it. You really have to try it to believe it.
Leche Flan (Ultimate Guide to Making Filipino Flan) (2)

Ingredients

Traditional Filipino flan is made of 3 main ingredients but my recipe includes simple additions to balance the richness and enhance the overall flavor (in short, hindi nakakaumay).

What you need for the Flan

My recipe yields a rich and smooth custard that's less sweet compared to other recipes. It uses 12 egg yolks and equal amounts of milk. It's just the perfect mix!

Here's what you need to make the custard:

  • Egg yolks - use large ones. Don't worry about the egg whites. I have the perfect recipe you can use it for.
  • Evaporated milk - for its unique "caramel milk" flavor. It can be substituted with full-fat fresh milk but the flavor really is not the same.
  • Condensed milk - the main and only sweetener of leche flan. No extra sugar is needed.
  • Vanilla - optional but highly recommended to enhance the flavor of the flan.
  • Salt - to balance the sweetness of the custard and improve the eggy aftertaste. You can also use calamansi juice/key lime (dayap) or lemon juice. Just a hint. Don't put too much.
Leche Flan (Ultimate Guide to Making Filipino Flan) (3)

What you need for the Caramel Sauce

You will need:

  • White sugar - caster or superfine sugar works best as it dissolves more easily. However, granulated sugar/ordinary sugar will work too.
  • Water - while other recipes don't call for water in their caramel, I personally add just a bit to help quickly melt the sugar.
  • Calamansi juice/key lime or lemon juice - just a hint, to balance the sweetness.

12 egg yolks vs 10 egg yolks

Now let's talk about the number of egg yolks. If you're wondering why other recipes call for 12 egg yolks while others call for 10. Read on!

When making leche flan, the goal is to use up whole cans of milk so you don't have to think about what to do with the leftovers.

In the Philippines, canned milk is sold in smaller sizes/amounts. While in most countries like here in Singapore, they are commonly sold in large cans.

Thus, the varying number of egg yolks appears to be based on the size of the canned milk available to the cook, specifically the condensed milk.

Here's a rough guideline to help you decide how many egg yolks to use based on the sizes of canned milk I've seen online.

Number of eggsCondensed Milk
(can size)
Evaporated Milk
(can size)
10 egg yolks10 oz/300ml10 oz to 12.5 oz/ 370ml
12 egg yolks13 oz/ 390ml to 14 oz/414ml13 oz/ 390ml to 14 oz/414ml

Ultimately, the control lies more with the condensed milk–the more you put, the sweeter the flan will be. Some recipes even use 2 cans of condensed milk!

Llanera Pan

Traditionally, leche flan is cooked in oval baking pans called llaneras (lyaneras). These are thinner than a regular pan and are made in the Philippines. Some Filipino stores abroad carry this but quite seldom.

As an alternative, you can use two 7-inch round cake pans or two 8-inches oval cheesecake pans. Ramekins can also be used which requires a shorter cooking time.

Cooking Process

So here's a rundown on how I make leche flan a.k.a my workflow. I've talked about each process in detail below:

  1. Caramelize the Sugar
  2. Make the flan (custard)
  3. Cook the flan - use a steamer or in an oven
  4. Cool then chill overnight in the fridge
  5. How to Serve

Caramelizing the Sugar

This is the very first step I do when making leche flan. It's super easy and there are two ways you can make it–the stovetop and oven method.

Visit my whole eggs leche flan recipe for the oven method. Here's the stovetop method.

Leche Flan (Ultimate Guide to Making Filipino Flan) (4)

You can make the caramel per llanera or in one big batch using a pot then just pour the syrup in each tin mold while still hot.

Tips to prevent the caramel from burning

  • Swirl the pot or llanera as soon as the mixture starts to change in color. Use a cooking thong to protect your hands. This is the fool-proof way of preventing the sugar from burning and having a bitter taste. Keep on swirling until the color turns golden.
  • Immediately remove from heat when the color turns golden. Note that residual heat will continue cooking the caramel.
  • While the caramel is still hot, quickly swirlto coat the bottom and sides of the pan evenly. Coating the sides of the pan will help loosen the flan later on.

As it cools down, it will slowly set and solidify. This is completely normal.

Making the Flan (custard)

It's really as simple as combining all the ingredients in a bowl. For a smooth and silky flan, strainthe mixture through a sieve or muslin cloth to remove any bits of egg and air bubbles (step 4).

Leche Flan (Ultimate Guide to Making Filipino Flan) (5)

Separating the egg yolks from the egg whites

  • Separate egg yolks from the egg white - I have 3 simple ways to do this (click here). Choose the method you're comfortable with. It's not as complicated as you think. I promise.
  • Use cold eggs - chill them in the fridge overnight. Cold eggs are the easiest to separate as the yolk is firmer and less likely to break.
  • If you're using the egg whites for another recipe, I recommend using the 3 bowl method–the first bowl to crack the eggs, the second bowl for the egg yolks, and the third bowl for the egg white. This will prevent ruining the egg whites and contaminating them with broken egg yolks.

Cooking Methods

Filipino Leche flan can be cooked in two ways:

  • Steamer - the flan is steamed in an electric food steamer on or on a stove-top.
  • In an oven - use the water bath method which is simply a pan of hot water placed in the oven.
Leche Flan (Ultimate Guide to Making Filipino Flan) (6)

Option 1: Using a Food Steamer (stovetop)

The steaming method is a much quicker way of cooking the flan as the cooking vessel is more compact. However, the chance of overcooking is quite high especially if you forget to adjust the heat to low.

Leche Flan (Ultimate Guide to Making Filipino Flan) (7)

Here are a few things to remember when cooking Leche flan in a steamer:

  • Do not overfill the pan/llanera. Fill it ¾ full so the custard will not come in contact with the foil (see next point).
  • Cover pan/llanera with a foil to prevent the water from dripping into the custard.
  • Cook the flan in low heat (gentle simmer) - THIS IS VERY IMPORTANT. Using high heat (rapid boiling) will not only overcook the flan but also cause uneven texture and bubbles all around.
  • Steaming time for a regular size llanera is about 25-30 minutes until the toothpick inserted comes out clean. But I recommend checking at 25 minutes to be sure. Note that, the deeper the pan and thicken the custard the longer is the cooking time. So for a large size (deep) llanera, cooking time will be around 35 to 40 minutes. Check at 35 minutes to be sure.

Option 2: Using the Oven

Cooking the flan in the oven using the water bath method is somewhat similar to steaming. By placing a pan of water in the oven, moisture is added providing a gentle heat source. Basically, this method helps cook the custard evenly under dry heat.

Leche Flan (Ultimate Guide to Making Filipino Flan) (8)

Here are a few things to remember when cooking Leche flan in an oven:

  • Place a damp folded kitchen towel on the bottom of a large roasting pan.The dishtowel will protect the bottom of the llanera and will help gently cook the custard.
  • Fill the larger pan with hot water just about an inch up the side. Don't put too much as it will displace the smaller pan.
  • Cooking time will be around 35 to 40 mins at 325F/170c for a regular size flan or ramekin. For a large size (deep) llanera, cooking time will be around 45 mins to 1 hour. Check at 45 minutes to be sure using the toothpick method.
  • The flan is cooked when the center is set but will still be a bit jiggly. Do not overbake, as it will cause uneven texture and bubbles all around.
  • Remove the flan from the oven and let it sit in the hot water for 10 minutes to continue cooking. Remove from the water bath and let it cool completely.

Secret to making a smooth and silky flan

Whichever method you choose to use, remember that the secret to making a smooth and silky flan without any curdle or bubbles are COOKING IT IN GENTLE HEAT and NOT OVERCOOKING. That's it!

Cool and Chill Overnight

After the flan has cooled, chill in the fridge OVERNIGHT. This will completely set and firm up the custard and will allow the caramel to liquify. If you unmold it too soon, it may still be hard and not blend with the custard.

Leche Flan (Ultimate Guide to Making Filipino Flan) (9)

When and How to Serve Leche Flan

Truly one of the most beloved Filipino desserts, serve on every special occasion, fiestas, Christmas, and New Year. Eating it is always a treat and always puts me in a mood to celebrate.

But of course, you don't have to wait for any occasion. Make it whenever the craving strikes! Enjoy it on its own with tea or coffee or use it as a topping for halo-halo, saging con yelo (minatamis na saging), and even mais con yelo (crushed ice layered with corn kernels and sweetened milk).

When ready to serve, run a spatula around the edges and invert onto a rimmed serving platter.

Storage and Shelf-life

Leche flan should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best flavor and texture.

What to do with the leftover egg whites?

The egg whites can be used to make Filipino steamed cake. This recipe specifically calls for 8 egg whites!

You can store the leftover egg whites in the fridge until ready to use. It should last in the fridge for up to 2 days.

Frequently asked questions

Can I make leche flan with fresh milk?

Evaporated milk can be substituted with fresh milk but the flavor will slightly be different as the former has an added "caramel milk" flavor.

How to prevent wrinkles and bubbles when making a flan?

The secret to making a smooth and silky flan without any curdle or bubbles is COOKING IT IN LOW HEAT and NOT OVERCOOKING.

How long is the cooking time of leche flan?

Large llanera/baking pan will need 35 to 40 mins in a steamer; 45 to 50 mins in the oven; ramekins will need about 18 to 20 minutes in a steamer and 25 to 30 mins in the oven.

How do you know when the flan/custard is done cooking?

The flan is cooked when the custard is set around the edges and the center is set but will still be a bit jiggly. It will continue to cook as it cools and the center completely firm. Do not overcook, as it will cause uneven texture and bubbles all around.

(Video) How to make perfect Leche Flan / Smooth & Creamy / Bake or Steam

Why is the caramel still hard and sticking to the pan?

After the flan has cooled, chill in the fridge OVERNIGHT. This will completely set and firm up the custard and will allow the caramel to liquify. If you unmold it too soon, it will still be hard and not blend with the custard.

More Filipino recipes you might like...

  • How to make Ube Halaya
  • Pancit Palabok with Easy Sauce Recipe
  • Soft Cheese Bread Rolls
  • Beef Kare Kare (easy recipe)

Watch how to make it

You might like these too...

  • Kutsinta (no lye water)
  • Bibingka (Filipino Coconut Rice Cake)
  • Maja Blanca (with Latik or Cheese)
  • No Bake Biko with Latik Sauce

Complete Recipe

Leche Flan (Ultimate Guide to Making Filipino Flan) (14)

Leche Flan (Ultimate Guide to Making Filipino Flan)

Smooth, ultra-creamy, melt-in-your-mouth Filipino flan made of egg yolks, evaporated milk, and condensed milk. Cook in the oven or in a steamer. Step-by-step photos, a recipe video, and lots of tips are all here!

prep 15 mins

cook 40 mins

5 from 3 votes

author: Mella

Servings 12 servings

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Equipment

Ingredients

Cups - Metric

Caramel

  • 12 tablespoon white sugar (divided)
  • 1 ½ teaspoon calamansi juice/lemon juice (divided)
  • 3 tbsps water (divided)

Flan

  • 12 large egg yolks
  • 1 ½ cup /13 oz can condensed milk (see note 1)
  • 1 ⅔ cup / 13 oz can evaporated milk
  • teaspoon salt (or ½ teaspoon lemon juice)
  • 1 ½ teaspoon vanilla extract

Instructions

Caramelize the sugar

  • Pour 4 tablespoon sugar, 1 tablespoon of water, and ½ teaspoon lemon juice into each llanera. You'll need about 3. If using a pot, combine all the ingredients then stir.

  • Place the llanera/pot directly onto a stove over medium heat. When the color starts to change, swirl. Use a kitchen tong as needed. Keep on swirling until color changes into golden or honey color. Remove immediately from the heat. Repeat for each llanera. For the pot: divide into baking pans/ ramekins, about 2 to 3 tablespoon of caramel per container.

  • While the caramel is still hot, quickly swirl to coat the bottom and sides of the llanera/pan. Set aside and let it set.

Flan

  • Combine all ingredients of the flan in a large bowl. Whisk to combine. Strain the mixture through a sieve with muslin cloth directly into another bowl or large cup. Divide the flan mixture into each llanera/ baking pan/ ramekins.

To bake in the oven

  • Pre-heat oven to 170c/325f for 15-20 minutes. Use the normal mode (upper and lower heat), no fan.

  • Place the llanera in a larger baking pan with a kitchen towel. Pour hot water (not boiling), about halfway up the side of the llanera/pan.

  • Bake for about 35 to 40 minutes until a toothpick inserted comes out clean. Do not overcook. You can start checking the doneness at about 35 mins.

To Steam

  • Cover llanera/ baking pan/ ramekins with a foil. Make sure the batter is not touching the foil.

  • Bring steamer to a boil. Set the heat to LOW once it starts boiling. Place the leche flan in the steamer and cook for 25 to 30 minutes until a toothpick inserted comes out clean. Note: do not use high heat as will cause the flan to have an uneven texture and bubbles.

Cool and Serve

  • After the flan has cooled, chill in the fridge OVERNIGHT. This will completely set and firm up the custard and will allow the caramel to liquify.

  • Loosen the sides of the flan using a spatula then invert onto a serving plate. Serve and enjoy!

Recipe Notes and Tips:

  1. Milk - use up to 14 oz condensed milk then adjust evaporated milk to 14 oz (1 ¾ cup) to balance the sweetness. Note that the size of canned milk varies in different countries.
  2. To check the doneness of the flan - The center should be almost set, but will still be a little bit jiggly.
  3. Llanera - can be found in most Filipino stores. The size I used is 6x4 inches, I used 3 pans. You can also use two 7-inch round pans, two 8-inches oval cheesecake pans (link above), or 4 to 5 individual ramekins.
  4. Cooking time -large llanera/baking pan will need 35 to 40 mins in a steamer; 45 to 50 mins in the oven; ramekins will need about 18 to 20 minutes in a steamer and 25 to 30 mins in the oven.
  5. Caramelize Sugar in the Oven: Place pan in the middle of the oven and set the temperature to 170c/325f. Bake using BROIL MODE (fan on) for 20 to 25 minutes until sugar is caramelized and golden in color. Start checking at 18 mins to make sure it doesn't burn. Note: The same oven temperature will be used for the flan.
  6. Shelf-life and storage: Keep refrigerated covered with a plastic wrap until ready to serve. It should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best texture.
  7. Nutrition: approx 3-4 tablespoon per serving. This is an estimate only. It is impossible for me to determine exactly how much flan is consumed.
(Video) How to Make Leche Flan (Using Whole Eggs) | The Ultimate Guide to Perfect Leche Flan

Jump to Video

Course : Dessert

Keyword : Crème caramel, Filipino Leche Flan, flan recipe

Nutrition Facts

Leche Flan (Ultimate Guide to Making Filipino Flan)

Amount per Serving

Calories

289

% Daily Value*

Fat

11

g

17

%

Saturated Fat

6

g

38

%

Polyunsaturated Fat

1

g

Monounsaturated Fat

4

g

Cholesterol

209

mg

(Video) How to make a Smooth and Silky Leche Flan in a Steamer or Oven | Riverten Kitchen

70

%

Sodium

99

mg

4

%

Carbohydrates

40

g

13

%

Fiber

1

g

4

%

Sugar

40

g

44

(Video) LECHE FLAN : Ultimate Guide and our Secret Recipe Revealed! ( Simple & Easy )

%

Protein

8

g

16

%

Vitamin A

441

IU

9

%

Vitamin C

2

mg

2

%

Calcium

233

mg

23

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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(Video) How to make Leche Flan Sauce (Caramelize Sugar).

FAQs

What is the difference between Mexican flan and Filipino flan? ›

The Filipino version of flan uses more egg yolks and is usually steamed over the stovetop. Mexican/Spanish Flan is made with whole eggs and cooked in a water bath. Flan Napolitano is a version made with cream cheese.

Is leche flan Spanish or Filipino? ›

Leche Flan is a classic Filipino custard dessert with a caramel topping. Original recipes in the Philippines dating back to my grandmother's time describe the use of fresh carabao's milk (water buffalo) to make this.

What is the characteristics of leche flan? ›

Made with egg yolks, evaporated milk and sweetened condensed milk, Filipino leche flan is a rich, steamed custard topped with a syrupy caramel. Since leche flan is steamed, not baked, a hot water bath—also known as a bain marie—allows the custard to cook at even and constant temperatures.

What does more eggs do to flan? ›

Egg whites make flan firmer and bouncier; egg yolks make it richer and softer. Whole milk provides a different mouthfeel from cream.

What will happen if leche flan is overcooked? ›

Overcooking will change the texture of the Leche Flan. It will become rubbery and eggy. Bubbles will also form, especially around the edges. The best time to remove it from the oven or steamer is when its center is set, but still a bit jiggly.

How do you keep flan from cracking? ›

Baking custards in a water bath is crucial, due to their delicate nature. The water insulates the custard and keeps it from cooking too fast, which causes cracks in the finished flan and a rubbery texture.

Where did Leche Flan originated in the Philippines? ›

Leche flan is very popular at numerous Filipino celebrations and social gatherings. Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spain and France.

What is the history of Leche Flan? ›

Leche flan is “a custard dessert made with condensed milk and egg yolks.” This dessert originates from the Roman Empire, Spain, and the US. In the Roman Empire, their cakes, called flado, contained fish or meat. Then, the Spanish adopted the Roman recipe and replaced the fish and meat with caramelized sugar.

What country is Leche Flan from? ›

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks.

What is the meaning of leche flan? ›

In the simplest terms, Leche Flan is the Filipino variation of Creme Caramel. Even though the name is literally translated as Milk Flan, it is actually a heavy custard made from condensed milk. Traditionally made for celebrations and feasts, it is usually steamed instead of baked. Type: Dessert.

What is the difference between leche flan and flan? ›

The name leche flan is translated into “milk custard,” and is often much richer than Spanish flan because it includes more egg yolks, condensed milk, and is steamed. Since there is an addition of milk, it's texture is much more jiggly and pudding-like than French flan.

How do you know when flan is done? ›

Your flan should be done when it's lightly colored and firm to the touch but not solid. To double check, stick the blade of your knife in the center of the flan and halfway down; the blade should come out clean. Carefully remove the baking pan from the oven, then remove the flan from the water bath.

Should I cover flan while baking? ›

Covering and Baking the Flan

Covering the custard not only prevents it from forming a skin, but also helps it cook faster.

What gives flan texture? ›

The science of perfect flan lies in the fact that, unlike most custard-based dishes, it contains both egg yolks and egg whites. Egg yolks are made up of fat, protein and about 50% water. The fat in the yolk gives desserts like crème brûlée, crème caramel and flan their creamy and smooth texture.

How long does it take flan to set? ›

The most important thing about making flan at home is to actually be patient and leave it to set for at least 8 hours in the fridge. We recommend making flan one day ahead (or up to 3 days ahead) so it will be set and ready for you to serve it.

How do I stop my Leche Flan from bubbling? ›

Bake it in a water bath instead! You can avoid creating bubbles in your leche flan by cooking it in the gentlest way possible: use your oven and do it in a water bath. To do this, simply cover your prepared flans with foil and place them in a shallow pan.

Do you flip flan hot or cold? ›

To serve flan, make sure that it is completely cooled. Run a thin knife around it to loosen, and then turn it over onto the plate. Remove ramekin slowly and carefully, allowing the caramel to run over the flan.

How long is flan good for in the fridge? ›

Because it contains eggs, milk, and sugar, Flan is best kept in the refrigerator. Generally, it's best to consume Flan within 3 to 5 days of making it or in the freezer for two months. After that, the quality of the dessert begins to deteriorate. So, if you want to save some for later, it's definitely doable!

Why is my flan not creamy? ›

However, if the inside of your flan is not creamy enough, or if it contains air bubbles, it's a clear sign that you've got an overcooked flan. Flan is not ready when you take it out of the oven. It is still going through some processes while it's at room temperature. That's why you need to give it some time to set.

Do you need a water bath for flan? ›

Flan is one of those desserts that looks intimidating to make, but it's actually quite simple. The key is to bake it in a water bath, which regulates the temperature and evenly distributes gentle heat around the dessert, ensuring the eggs don't curdle.

Why is my flan dry? ›

It can result from a very brief baking time. Inadequate amounts of milk or eggs may also cause it. To rectify this, increase your baking temperature by 10 degrees C or add more baking time to 10 to 15 minutes longer. If these remedies still don't set your flan up, perhaps you should just try it again.

Who invented the flan? ›

Flan's history dates back to ancient Rome. See, the Romans were the first known civilization to domesticate chickens for farming purposes. With an abundance of eggs at their disposal, they began creating dishes that featured the edible egg as its main ingredient. Hence the birth of flan.

What will happen you let the sugar and egg yolks stand together without mixing creates lumps? ›

Letting sugar and egg yolks stand together without mixing creates lumps that cannot be beaten out. This is because the sugar absorbs water from the yolk, leaving lumps of dehydrated yolk. Using a stainless-steel bowl for this step makes the cooking and stirring easier in step 5.

Which of the following is considered the simplest dessert? ›

The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.

Where is flan most popular? ›

Flan is a popular dessert in Spain and Latin America, also known as creme caramel due to its indulgent custard base topped with delicious caramel. It's one of those delicacies that are irresistible and once you try it, you can't stop eating it.

Is flan considered a cake? ›

Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake.

What is flan powder? ›

Flan Powder (European Type) is a hot cooking base that is all natural and that is both high in calcium and low in salt. This product can be used in pastry cream, pudding, and pie filling. Eggs can be added to this product for extra smoothness and stability.

Is Ube native to the Philippines? ›

UBE, (pronounced OO-beh), a sweet purple yam native to the Philippines, has gained increasing popularity over the last few years.

Is flan a custard? ›

Flan refers to either a sweet baked custard dessert with a caramel top or a pastry shell containing custard and vegetables; the latter resembles a quiche. To serve the sweet version of flan, chefs invert the custard onto a serving plate, similar to how they would serve a crème caramel.

What in the world is a flan? ›

Flan (pie), an open sweet or savoury tart, the most common UK meaning. Flan de leche or crème caramel, a custard dessert with clear caramel sauce, the most common US meaning. Flan or planchet, a blank metal disk to be struck as a coin.

How long can you freeze leche flan? ›

You can store frozen flan in your freezer for between one and two months with no loss of flavor or texture.

Can I freeze flan? ›

You can freeze flan for up to 2 months without it degrading in taste or texture. The only danger that could impact your frozen flan is the danger of your dessert absorbing some unwanted flavours in your freezer.

What is the difference between leche flan and creme caramel? ›

There is a difference between leche flan and creme caramel. Leche Flan is traditionally steamed while Creme Caramel is baked. This recipe is baked which was a bit of a relief (I find steaming large cakes can be a challenge as I have to borrow my mother's massive steamer).

What is traditional flan made of? ›

What is flan? Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America (like Puerto Rico and Venezuela) and the Caribbean. It is typically made out of eggs, sweetened condensed milk, cream, or whole milk.

What happens if water gets in flan? ›

If there's too much water, it can splash into the custards and ruin them. If there's too little, they won't cook properly. Check on the water level as the custard cooks, making sure that it stays high enough.

Is custard and leche flan the same? ›

They are made using some of the same ingredients and both are often cooked in an oven. However, the main difference between flan and custard is that flan is topped with liquid caramel. Desserts that have either a custard base or filling are regarded as custard dessert.

Does flan spoil if not refrigerated? ›

Flan is a creamy custard dessert that can last for three days in the fridge. If its store-bought, it can last even longer, up to seven to ten days in the fridge. Don't leave your flan out of the fridge for more than two hours, or more than one hour if it's 90˚F outside, because it will spoil.

How long does a flan take to cool? ›

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours.

Does flan jiggle when done? ›

The finished flan should have a slight jiggle. Remove from the water bath and let the flan cool completely before serving, either at room temperature or in the refrigerator.

What is the difference between Mexican and Spanish flan? ›

WHAT IS THE DIFFERENCE BETWEEN SPANISH FLAN AND MEXICAN FLAN? In traditional Mexican Flan recipes like this one, it uses whole eggs. Spanish flan typically uses just the egg yolks. Also, Mexican flan uses vanilla where regular flan doesn't usually have vanilla in it.

What is Mexican flan made of? ›

What is Mexican flan made of? This popular Mexican dessert has minimal ingredients and it's made with eggs, cream cheese, condensed & evaporated milk.

What is the difference between Cuban and Mexican flan? ›

Though flan is made with fresh milk in Mexico and much of central America, in Cuba, it's made with evaporated and condensed milk from cans.

Is flan Mexican or Spanish? ›

Flan is a custardy Mexican dessert made with eggs, milk, and some sweetener. It's similar to creme brulee or panna cotta, but with a unique mouthfeel.

Which country invented flan? ›

Where Did Flan Originate? The Roman Empire is the true origin of this dessert. The word flan is the French equivalent of the Latin word fladon, which comes from the Old High German word “flado,” meaning “flat cake.” Flan was once a savory dish, usually made from fish or meat.

Can I reheat flan? ›

Reheat, loosely covered with foil, on baking sheet at 350 degrees until hot, about 15 minutes.) To serve, shave several slices Parmesan cheese on top of each flan and garnish with rosemary sprig.

Is flan healthy to eat? ›

FLAN CALORIES & NUTRITION VALUES

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

How would you describe flan? ›

a dessert of sweetened egg custard with a caramel topping. an open, tartlike pastry, the shell of which is baked in a bottomless band of metal (flan ring) on a baking sheet, removed from the ring and filled with custard, cream, fruit, etc.

What is the origin of leche flan? ›

Leche flan is “a custard dessert made with condensed milk and egg yolks.” This dessert originates from the Roman Empire, Spain, and the US. In the Roman Empire, their cakes, called flado, contained fish or meat. Then, the Spanish adopted the Roman recipe and replaced the fish and meat with caramelized sugar.

What is a flan called in other countries? ›

Crème caramel
Rows of crèmes caramel
Alternative namesFlan, caramel custard
Place of originSpain, France, Italy, and Mexico
Region or stateSouthern Europe and Latin America
Serving temperatureCold or warm
4 more rows

What do you eat with flan? ›

What to Serve With Flan? Flan tastes delicious even on its own. But, if you wish to sweeten things up a bit, you can spread Nutella or chocolate on top of the flan. You might also add fruit, nuts, or coconut to the meal to complement the sugary caramel flavor.

Is flan a cake or pie? ›

A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling.
...
Flan (pie)
A slice of flan on a plate
TypeDessert or snack
Serving temperatureRoom temperature or cold
Cookbook: Flan Media: Flan
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How was flan traditionally made? ›

The concept for flan originated in Ancient Rome where eggs and milk were cooked together and often topped with something sweet like honey. Eventually, the concept spread to Spain, where the idea of cooking the mixture in a caramelized sugar mold became popular.

Does Flan Cake need to be refrigerated? ›

Chocolate flan cake is part cake, part custard, so it must be stored in the refrigerator. Make sure to keep leftovers refrigerated.

Videos

1. FILIPINO LECHE FLAN, rich, creamy, smooth, and silky that melts in your mouth...
(COOKING FOR MY WIFE)
2. Leche Flan Dessert in the Air Fryer | Filipino Dessert Recipe in the Air Fryer | #airfryerrecipes
(Dash of Spices)
3. HOW TO MAKE CUSTARD CAKE or UBE LECHE FLAN
(Marie Tanjay)
4. [SUB] 3 Ingredients❗Homemade Leche Flan | No Oven, No Bake, No Mixer, No Condensed Milk
(Krish Kusina)
5. Leche Flan | Filipino Caramel Custard
(Kawaling Pinoy)
6. MY NANAY'S LECHE FLAN
(Chef RV Manabat)

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