Snack · 60 min · filipino

Silky Leche Flan

✓ USDA-verified nutrition data

Ingredients

• 10 Egg yolks
• 1 14-oz can Condensed milk
• 1 12-oz can Evaporated milk
• 3/4 cup Sugar
• 1 tsp Vanilla
• 1 Calamansi

Steps

1. Melt 1/2 cup of the sugar in a heavy pan over medium heat, swirling — never stirring — until deep amber. Working fast, coat the bottom of your llanera or ramekins; it hardens in seconds.
2. Whisk the yolks gently with the condensed and evaporated milk, vanilla, and a squeeze of calamansi. Whisk, don’t beat — bubbles become holes in the finished flan.
3. Strain the custard through a fine sieve twice; silkiness is strained, not wished for.
4. Pour over the set caramel and cover tightly with foil.
5. Steam 35 to 40 minutes, until the edges set but the center still trembles slightly — it finishes as it cools.
6. Chill at least 4 hours. Run a knife around the edge and invert onto a plate, letting the amber caramel cascade over the top. The perfect flan wobbles.

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