Leche Flan (Filipino Caramel Custard)

About this recipe

Leche flan is the Philippines' favourite dessert: richer and denser than crème caramel, thanks to egg yolks and condensed milk. The custard is gently steamed over a layer of caramel, chilled, then turned out so the caramel runs down the sides.

Method

1. 1

   Step 1

   Melt the sugar in a small pan over medium heat without stirring, swirling the pan, until it turns deep golden, about 6 minutes. Pour into a 20 cm round tin and tilt to coat the base.

   6 min

   Tip: Caramel is extremely hot. Keep children away and don't touch it.

2. 2

   Step 2

   Gently whisk the yolks, condensed milk, evaporated milk, vanilla and zest. Avoid making bubbles.

3. 3

   Step 3

   Strain the custard through a sieve over the caramel. Cover the tin tightly with foil.

4. 4

   Step 4

   Steam over gently simmering water for 45–50 minutes until just set with a slight wobble in the centre.

   48 min

5. 5

   Step 5

   Cool, then refrigerate for at least 4 hours.

   4 hr

6. 6

   Step 6

   Run a knife around the edge, place a plate on top and flip to turn out.