Special Leche Flan
Indulge in the creamy decadence of Special Leche Flan, a Filipino favorite that's the perfect balance of silky custard and rich, golden caramel. This luxurious dessert features a smooth blend of 10 velvety egg yolks, condensed milk, and evaporated milk, flavored with a hint of vanilla for an irresistible aroma. The magic begins with a homemade caramel topping created from granulated sugar, which melts into a luscious sauce when the flan is inverted. Baked gently in a bain-marie to ensure the perfect texture, this dessert is as visually stunning as it is delicious. Serve it chilled for a show-stopping finale to any meal. With its melt-in-your-mouth consistency and exquisite sweetness, Special Leche Flan will quickly become your go-to dessert for gatherings, celebrations, or simply treating yourself!
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Ingredients
- 200 grams Granulated sugar
- 10 pieces Egg yolks
- 400 milliliters Condensed milk
- 370 milliliters Evaporated milk
- 1 teaspoon Vanilla extract
- 50 milliliters Water
Directions
Step 1
Preheat your oven to 170°C (340°F). Prepare a bain-marie (water bath) by filling a large roasting pan with an inch of water. Set aside.
Step 2
In a small saucepan, combine 150 grams of the granulated sugar and water. Cook over medium heat, shaking the pan occasionally but not stirring, until the sugar dissolves and turns into a golden caramel. This process may take 7-10 minutes.
Step 3
Immediately pour the caramel into the bottom of a llanera or a baking dish, tilting it quickly to spread the caramel evenly before it hardens. Set aside to cool.
Step 4
In a mixing bowl, whisk the egg yolks gently until smooth. Avoid overbeating to prevent excess air bubbles.
Step 5
Add the condensed milk, evaporated milk, remaining 50 grams of granulated sugar, and vanilla extract to the egg yolks. Mix gently until fully combined and the mixture is smooth.
Step 6
Strain the mixture through a fine-mesh sieve or cheesecloth into another bowl to ensure a silky consistency and remove any egg solids.
Step 7
Pour the custard mixture into the prepared llanera or baking dish, on top of the hardened caramel.
Step 8
Place the filled llanera or dish into the prepared bain-marie. Cover the flan with aluminum foil to prevent it from browning.
Step 9
Bake in the preheated oven for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Step 10
Carefully remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to chill completely.
Step 11
To serve, run a thin knife around the edges of the flan to loosen it. Place a platter or plate over the baking dish, invert it, and gently release the flan. The caramel should flow over the top.
Nutrition Facts
| Serving size | (1333.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3281.2 |
| Total Fat 90.6g | 0% |
| Saturated Fat 44.7g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 2035.5mg | 0% |
| Sodium 1187.9mg | 0% |
| Total Carbohydrate 531.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 526.1g | |
| Protein 97.4g | 0% |
| Vitamin D 539.4IU | 0% |
| Calcium 2835.2mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 3409.3mg | 0% |
Source of Calories