Good Old Fashioned Leche Flan Recipe (Creme Caramel Recipe)

I grew up eating Leche Flan.  It's one of my favorite desserts.  There's nothing like it in the world.  Some of you may refer to it as a Creme Caramel or in Japan they call it a Purin or a Pulin, referring to a Custard Pudding.  Basically it's milk and eggs steamed to form a custard flan.  It's smooth and creamy!  It's melt-in-your-mouth goodness.  

The closest you would get to a Leche Flan outside the Philippines is a Creme Brulee.  But believe me when I say that nobody else makes this dessert as creamy and delectable as Filipinos do.  It's a national favorite.  You can practically find it anywhere from high-end restaurants, food stalls in shopping malls, and even school canteens.

Like any other dessert though, every cook has their own recipe.  As for me, the closest I've come to replicating my childhood favorite was using this special Leche Flan recipe I've created below.  The secret to this recipe is to use condensed milk instead of sugar, and to not include egg whites in the mixture.   

Good Old Fashioned Leche Flan Recipe

by: The Billionaire Chef

(yields 2 cups)

1 six inch leche flan mold (llanera) or

6 small ramekins (1/3 cup ramekins) or

2 large ramekins (1 cup ramekins)

Ingredients:

154 ml (around ¾ cup) Evaporated milk (Carnation evaporated milk)

225 ml (1 cup) Condensed milk (Carnation Condensed milk)

100 grams Egg yolks (from 5 medium sized eggs)

1/2 cup Light brown sugar

1/4 cup Water

Optional add-ons:

-       - A tablespoon of Lemon or Calamansi juice and some zest.

-       - ½ teaspoon Lemon extract

-      -  ½ teaspoon Vanilla extract

Method:

Step 1: Prepare Leche flan mixture

-       In a mixing bowl, pour evaporated milk, condensed milk, and egg yolks.

-       Do not beat the mixture.  Stir slowly with a fork to prevent bubbles from forming.  You can also use clean hands to mix the ingredients thoroughly.

-       Set aside and refrigerate while you prepare the caramel.

Step 2: Prepare the caramel

-       In a sauce pan, pour sugar and water.

-       Bring to a boil under medium heat.  Lower hear and stir continuously until sugar is golden brown in color. 

-       Pour caramel into leche flan mold right away, distributing caramel evenly.  Just pour enough to coat the bottom of the mold.  You have to work quickly, otherwise, the caramel will harden in just a few seconds.  Don’t worry too much if you leave a few areas uncoated.  It will still turn out great as long as you have coated most of the bottom surface.

Step 3: Cooking the Leche flan

-       Pour leche flan mixture into molds, cover the top with aluminum foil.

-       Steam for 35-45 minutes or until leche flan is firm. 

-       Alternatively, you can place the flan in a larger baking tray.  Pour hot water until it reaches half way through the height of the mold (bain marie method) and bake for 35-45 minutes in a 375 F (175 C) preheated oven.   

Step 4: Serving

-       After cooking the flan, remove the aluminum foil on top and let it cool in room temperature.  Once cool enough, cover with cling wrap and refrigerate until ready to serve.

-       Invert and unmold the flan before serving.  

Leche Flan or Creme Caramel