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“Swiss-Pinoy” Leche Flan

by Pauline De Mesa
Dessert | March 4, 2019

Every Filipino traditional fiesta has a corner reserved for sweet delights. One of them is the leche flan, a dessert made from evaporated milk with eggs and sugar. For Jacqueline’s version, being a Swiss dairy producer, she used fresh cow’s milk that makes the flan lighter and finer in taste.

Recipe by Jacqueline Alleje
Photographed by Ron Mendoza

Ingredients :

11 servings
3 Egg yolks

3 Whole eggs
0.33 cup Washed sugar
2 cup Fresh milk
2 Calamansi, juice and rind
For Caramel Sauce
1 cup Washed sugar or white sugar

Procedure :

  • 1
    Preheat oven to180 ̊C/325 ̊F. Prepare ramekins or (leche flan llanera, round) by rinsing them with cold water and a large, oven proof glass, ceramic or metal dish filled half way with hot water to place ramekins or llanera.
  • 2
    Prepare caramel: Pour 1 cup sugar in a dry, clean sauce pan or small non-stick frying pan. Heat over medium heat, stirring constantly until sugar browns and becomes liquid “caramel”.
  • 3
    Quickly pour approximately 1 Tbsp of caramel in each container, tilting it to swirl the caramel around the sides. Place ramekins in the baking pan filled with hot water for caramel to remain soft.
  • 4
    In medium size mixing bowl, whisk eggs and sugar with hand or electric mixer until smooth. Pour milk and continue mixing. Add calamansi juice and rind and blend until smooth.
  • 5
    Pour custard into caramel lined ramekins. Place ramekins in prepared baking pan.
  • 6
    Bake for 35-45 minutes in the water bath and check doneness with a knife. If knife comes out clean, it's ready.
  • 7
    Remove and let cool. Place in refrigerator for a minimum of 1 hour, or even overnight, to set.
  • 8
    To serve, loosen border of flan with a sharp knife. Invert each ramekin onto a small plate and let the caramel sauce flow over the custard.