Smooth, ultra-creamy, melt-in-your-mouth Filipino flan made of egg yolks, evaporated milk, and condensed milk. Cook in the oven or in a steamer. Step-by-step photos, a recipe video, and lots of tips are all here!
Pour 4 tbsp sugar, 1 tbsp of water, and 1/2 tsp lemon juice into each llanera. You'll need about 3 llanera. If using a pot, combine all the ingredients then stir.
Place the llanera/pot directly onto a stove over medium heat. When the color starts to change, swirl. Use a kitchen tong as needed. Keep on swirling until color changes into golden or honey color. Remove immediately from the heat. Repeat for each llanera. For the pot: divide into baking pans/ ramekins, about 2 to 3 tbsp of caramel per container.
While the caramel is still hot, quickly swirl to coat the bottom and sides of the llanera/pan. Set aside and let it set.
Flan
Combine all ingredients of the flan in a large bowl. Whisk to combine. Strain the mixture through a sieve with muslin cloth directly into another bowl or large cup. Divide the flan mixture into each llanera/ baking pan/ ramekins.
To bake in the oven
Pre-heat oven to 170c/325f for 15-20 minutes. Use the normal mode (upper and lower heat), no fan.
Place the llanera in a larger baking pan with a kitchen towel. Pour hot water (not boiling), about halfway up the side of the llanera/pan.
Bake for about 35 to 40 minutes until a toothpick inserted comes out clean. Do not overcook. You can start checking the doneness at about 35 mins.
To Steam
Cover llanera/ baking pan/ ramekins with a foil. Make sure the batter is not touching the foil.
Bring steamer to a boil. Set the heat to LOW once it starts boiling. Place the leche flan in the steamer and cook for 25 to 30 minutes until a toothpick inserted comes out clean. Note: do not use high heat as will cause the flan to have an uneven texture and bubbles.
Cool and Serve
After the flan has cooled, chill in the fridge OVERNIGHT. This will completely set and firm up the custard and will allow the caramel to liquify.
Loosen the sides of the flan using a spatula then invert onto a serving plate. Serve and enjoy!
Video
Notes
Milk - use up to 14 oz condensed milk then adjust evaporated milk to 14 oz (1 3/4 cup) to balance the sweetness. Note that the size of canned milk varies in different countries.
To check the doneness of the flan - The center should be almost set, but will still be a little bit jiggly.
Llanera - can be found in most Filipino stores. The size I used is 6x4 inches, I used 3 pans. You can also use two 7-inch round pans, two 8-inches oval cheesecake pans (link above), or 4 to 5 individual ramekins.
Cooking time - large llanera/baking pan will need 35 to 40 mins in a steamer; 45 to 50 mins in the oven; ramekins will need about 18 to 20 minutes in a steamer and 25 to 30 mins in the oven.
Caramelize Sugar in the Oven: Place pan in the middle of the oven and set the temperature to 170c/325f. Bake using BROIL MODE (fan on) for 20 to 25 minutes until sugar is caramelized and golden in color. Start checking at 18 mins to make sure it doesn't burn. Note: The same oven temperature will be used for the flan.
Shelf-life and storage: Keep refrigerated covered with a plastic wrap until ready to serve. It should last in the fridge for 3 to 5 days but I highly recommend consuming it within 3 days for the best texture.
Nutrition: approx 3-4 tbsp per serving. This is an estimate only. It is impossible for me to determine exactly how much flan is consumed.