Filipino Leche Flan is a sweet custard popularly eaten in the Philippines. It is a popular dessert that is served at parties and special occasions. This sweet dessert is also popular in some Latin American countries and Spain. Leche Flan is also known as flan. It’s sure to satisfy your sweet cravings!

Ingredients:

• 2 cups sugar
• 12 egg yolks
• 2 cups evaporated milk
• 2 cups sweetened condensed milk
• pinch of salt

Procedure:

1. Gather the ingredients.
2. In a heavy, heavy-bottomed skillet, melt the sugar over medium heat until combined and an amber color. You don’t need to stir the sugar, but turning the pan every now and then helps for a smoother, crystal-free syrup.
3. Once the syrup turns amber in color, quickly remove it from the heat and pour it into the mold (or molds) to coat the bottom. Caramelized sugar hardens as it cools and requires quick work to transfer the syrup into the molds before it hardens in the mold.
4. Start heating water in a steaming pot.
5. In a bowl, lightly stir the egg yolks.
6. Pour in the evaporated milk and the sweetened condensed milk.
7. Add the salt and lemon zest. Stir until mixture is evenly blended. Stir, do not beat or mix too much, to avoid air bubbles forming in the mixture.
8. Pour the egg yolk and milk mixture into the mold (or molds).
9. Steam over boiling water for 20 to 40 minutes, depending on the size of the cooking container. The milk flan should be firm and firm to the touch.
10. Remove the ramekin (or ramekins) from the heat. Cool the milk flan and then cool. Use a butter knife to loosen the sides of the flan and then invert it onto a serving plate or individual dessert plates.

Serve and Enjoy!

Special thanks to Connie Veneracion and Spruce Eats for the recipe and image.