Leche Flan: Bohol’s Sweet Embrace
4 Servings
Leche flan is a beloved Filipino dessert, a staple at celebrations and a sweet ending to any meal. Its creamy, custard-like texture and caramelized sugar topping are a match made in culinary heaven.
10min Prep
30min Cook
INGREDIENTS
- 12 egg yolks
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
INSTRUCTIONS
- Make the Caramel: In a llanera (flan mold), melt the sugar over low heat until it turns into a golden brown caramel. Swirl the mold to coat the bottom and sides evenly. Set aside to cool and harden.
- Prepare the Custard: In a large bowl, whisk together egg yolks, condensed milk, evaporated milk, and vanilla extract until smooth.
- Assemble and Bake: Carefully pour the custard mixture into the caramel-lined mold. Cover the mold with aluminum foil. Place the mold in a larger baking dish and fill the dish with enough water to reach halfway up the sides of the mold (this is called a bain-marie or water bath). Bake in a preheated 350°F (175°C) oven for 1 hour, or until a toothpick inserted in the center comes out clean.
- Chill and Serve: Let the flan cool completely in the water bath. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the mold and invert onto a serving plate. Enjoy the sweet, creamy goodness!
The Story of Leche Flan
Leche Flan is a testament to the fusion of Filipino and Spanish culinary influences. It’s believed to have been introduced by Spanish colonizers who adapted their traditional flan recipe to the local ingredients available.
Over time, Leche Flan became a staple in Filipino celebrations, gracing special occasions with its sweet presence. It’s a symbol of togetherness, a dessert shared among family and friends, often marking milestones and creating cherished memories.
