Leche Flan Recipes

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LECHE FLAN



Leche Flan image

Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be crowd favorite.

Provided by Lalaine Manalo

Categories     Dessert

Time 1h15m

Number Of Ingredients 4

9 tablespoons sugar
12 egg yolks, from large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk

Steps:

  • Place 3 tablespoons of sugar in each of the three llaneras.
  • Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
  • Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
  • Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
  • In a bowl, combine egg yolks and condensed milk. Whisk to combine.
  • Add evaporated milk, gently stirring in a circular motion until blended.
  • Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
  • Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
  • Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
  • Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.

Nutrition Facts : Calories 239 kcal, Carbohydrate 31 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 215 mg, Sodium 82 mg, Sugar 30 g, ServingSize 1 serving

FILIPINO LECHE FLAN



Filipino Leche Flan image

This delicious Filipino dessert is usually prepared for special occasions. Slow-baking is necessary so the mixture is smooth when done.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

2 cups white sugar, divided
¾ cup water
2 (11.3 ounce) cans evaporated milk
8 egg yolks
zest of 1 lime

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine 1 cup sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered.
  • Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water.
  • Bake in the preheated oven until firm, about 2 hours.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 47.7 g, Cholesterol 184.5 mg, Fat 8.9 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 82.4 mg, Sugar 47.2 g

LECHE FLAN



Leche Flan image

My mom would always make this Filipino leche flan for dessert for me and I always loved it.

Provided by Hannah

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h50m

Yield 8

Number Of Ingredients 7

Caramel:
1 cup sugar
¾ cup water
1 (13 ounce) can evaporated milk
1 (13 ounce) can sweetened condensed milk
12 egg yolks
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
  • Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
  • Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g

LECHE FLAN



Leche Flan image

This indulgent Filipino caramel and custard dessert-a staple for holidays, family gatherings and parties-has a luscious, creamy texture. The lemon zest adds a nice bright note, but feel free to leave it out.

Provided by Food Network Kitchen

Categories     dessert

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 6

3/4 cup sugar
12 large egg yolks, at room temperature
One 12-ounce can evaporated milk
One 12-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon grated lemon zest, optional

Steps:

  • Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
  • Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
  • When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
  • Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
  • Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
  • Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
  • To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.

LECHE FLAN (FILIPINO CREME CARAMEL)



Leche Flan (Filipino Creme Caramel) image

Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.

Provided by Connie Veneracion

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 5

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

Steps:

  • Start heating water in a steaming pot.

Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Cholesterol 231 mg, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, Sodium 192 mg, Sugar 65 g, Fat 13 g, ServingSize Serves 12, UnsaturatedFat 0 g

LECHE FLAN RECIPE BY TASTY



Leche Flan Recipe by Tasty image

Impress your friends and family with this easy to make Filipino leche flan. Sweet, creamy, and dripping in caramel, what could be better?

Provided by Aleya Zenieris

Categories     Desserts

Time 3h10m

Yield 8 servings

Number Of Ingredients 6

½ cup granulated sugar
12 large egg yolks
1 can sweetened condensed milk, 14 ounce (395 G)
340 g evaporated milk
1 teaspoon lemon extract
6 cups boiling water, for water bath

Steps:

  • Preheat the oven to 350°F (180°C).
  • Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
  • Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
  • Pour the custard into the pan with the caramel. Cover the pan with foil.
  • Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
  • Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
  • Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
  • When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 0 grams, Protein 19 grams, Sugar 40 grams

FLAN DE LECHE



Flan de Leche image

This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology - blender and microwave - to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.

Provided by Julia Moskin

Categories     custards and puddings, dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 7

2 1/2 cups sugar
3 cups whole milk, or 2 cups whole milk and 1 cup heavy cream
2 strips lemon zest
1/8 teaspoon salt
6 large eggs
2 egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
  • Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
  • Heat oven to 325 degrees.
  • In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
  • In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
  • Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
  • Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
  • Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
  • To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 54 grams, TransFat 0 grams

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