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Crème Caramel (Leche Flan) Recipe

Crème Caramel (Leche Flan) Recipe

Crème Caramel (Leche Flan) Recipe

Ingredients :

    • 5 thin slices lime, to garnish (optional)

Caramel :

    • 1/2 cup (100 g) brown sugar
    • 1/4 cup (60 ml) water

Custard :

    • 12 egg yolks
    • 1 cup (250 ml) fresh milk
    • One 14-oz (400-g) can sweetened condensed milk or 11/2 cups (375 ml) cream with 1/4 cup (50 g) sugar
    • 1 teaspoon vanilla extract

Method :

    1. Make the Caramel by boiling the brown sugar and water in a saucepan, stirring continuously over medium heat until the sugar is melted and turns golden brown. Pour the syrup into flan molds or custard cups, or an 8 in (20 cm) diameter baking dish, tilting to make sure the whole surface is covered. Set the mold aside for a minute to allow the Caramel to harden.
    2. Preheat the oven to 325°F (160°C). Gently combine all the Custard ingredients in a large bowl, preventing any bubbles or foam from forming. Strain gently into the caramel-lined molds.
    3. Cover the molds or baking dish with aluminum foil and place in a bain-marie. Bake in the oven for an hour or until the mixture is firm. Remove from the oven and chill in the refrigerator for 3-4 hours before serving.
    4. To serve, run a spatula or knife along the edge of the mold to loosen the Caramel. Turn out onto a serving platter and garnish with lime slices if desired.

Note : When preparing a large Filipino meal, bake the Crème Caramel a day in advance and leave to chill overnight in the refrigerator.

Serves 4-8 Preparation time : 15 mins Cooking time : 1 hour