How to Make Leche Flan (Filipino Baked Custard) (2024)

FAQs

What is the difference between flan and baked custard? ›

Egg custard ( pudding) is egg, milk &/ or cream, sugar and usually vanilla. Flan or creame caramel is egg custard with Carmelized sugar in the bottom of the pan that the custard is baked in. Most often flan is served inverted.

Made with egg yolks, evaporated milk, and sweetened condensed milk, Filipino leche flan is a rich, steamed custard topped with a syrupy caramel sauce.

Hi can I cook leche flan or creme flan without vanilla extract?? Yes, but it'll be pretty tasteless. You could do something like sub in some brown sugar in place of some white sugar and that would at least give it a molasses-like depth of flavor if you don't have vanilla.

What is the difference between Mexican flan and Filipino flan? Mexican flan is sometimes known as flan Napolitino that often includes cream cheese as an ingredient, whereas leche flan adds egg yolks, condensed milk, and evaporated milk.

Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

Your flan should be done when it's lightly colored and firm to the touch but not solid. To double check, stick the blade of your knife in the center of the flan and halfway down; the blade should come out clean. Carefully remove the baking pan from the oven, then remove the flan from the water bath.

The name "Leche Flan" itself is derived from the Spanish word "flan," meaning custard, combined with the term "leche," which refers to milk. The dessert was introduced to the Philippines by the Spaniards and quickly became a hit among the locals.

Heat brown sugar and water in a small saucepan without stirring until it turn into a deep golden brown. Remove from heat and pour into an 8-cup ovenproof mould. Rotate mould to coat base and sides with caramel. In a large bowl beat the whole eggs and egg yolks until foamy.

(Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)

Why is my leche flan bitter? ›

if it's too dark. it'll be really bitter when it comes to the flan. I always recommend using an oven thermometer. I like to bake my flan at a lower temperature so that it has time to cook evenly.

Use very hot tap water, but not boiling water. Boiling water will cause the edges of the flan to cook too quickly and create a texture that's too firm.

Llanera (Leche Flan Tin Moulder)

In the Philippines, crème caramel is known as "leche flan" (an anglicization of Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks.

“Leche Flan” is the Filipino version of Crème brûlée and is also known as Crème caramel. The main difference with this Filipino dessert is that leche flan is Jello-like in consistency, while crème brûlée is pudding-like. Another difference is how the leche flan is cooked.

The custard base, made from eggs, milk, and sugar, should be creamy and delicate, with a slight jiggle when gently shaken. The caramel topping, a crucial component, adds a rich sweetness and a beautiful golden color. The flavor of flan is typically a harmonious blend of vanilla and caramel.

Baked custard is made with a combination of eggs, milk or cream, sugar, and sometimes flavoring, chocolate, or spices, that's cooked in small dishes sitting in a pan of water. The result is smooth, creamy, and rich.

All custards are set using low, gentle heat. However, they fall into one of two categories: stirred (cooked on the stovetop) or baked (set in a water bath in the oven). Crème anglaise, pastry cream, mousse, and pudding are stirred; flan, crème brûlée, and pots de crème are baked.

Baked custards are essentially “thinner uncooked custards”, that are baked until set. Usually pastry cream and pouring custard are cooked over the stove. But baked custards are cooked (or finished cooking) in the oven.