Hello everyone! I hope you all had a wonderful (long) weekend. I re-visit my old leche flan recipe and this time, I’ve got evaporated milk. Yippee!
Leche flan is the Filipino version of crème caramel. It is more dense, sweeter and in my opinion taste much better. My husband thinks they taste the same, but I beg to differ. Leche flan wins. My old recipe used regular full cream milk which was still nice but it didn’t quite have that dense, creamy texture leche flan has.
I created 2 versions of this leche flan – one with caramelised sugar and one with golden syrup. This recipe uses the caramelised sugar. With the golden syrup as the caramel base, I found that it tasted the same but it didn’t have the classic dark glaze look the leche flan usually has. My mum uses golden syrup for her leche flan and it still has the dark caramel glaze on top. Perhaps it just depends on the brand we use.
Whilst I was disappointed that it didn’t have the dark glaze on top, I was however happy with the taste but I much prefer this leche flan version with the caramelised sugar especially with the added orange zest. It’s rich, thick and creamy. Just delicious. It’s amazing how even just a small amount of orange zest can really change the flavour. It really balances the sweetness and adds a nice, delicate orange flavour.
***You’ll need to use a round, rectangular or square cake pan (NOT springform) that can hold at least 1.5L of fluid for this recipe. I’ve used a 9inch in diameter, 2inch deep round cake pan for this leche flan.***
Leche Flan with Orange Zest
10 egg yolks
1 can (395g) condensed milk
1 cup evaporated milk
1/2 tsp vanilla extract
zest of half an orange
1 cup caster sugar
thin slices of orange peel (optional)
- In a large bowl, gently whisk together the egg yolks, condensed milk, evaporated milk, vanilla extract and orange zest until incorporated. Set aside.
- In a small saucepan on low heat, pour the caster sugar in and begin to caramelise. Stir occasionally and take care not to burn the sugar. Turn off heat once sugar has caramelised into a nice golden brown colour. Immediately pour the caramelised sugar into a cake pan and swirl it around to cover the bottom of the pan evenly. Set aside to cool slightly (about 3-5 minutes).
- Carefully pour the egg and milk mixture into the cake pan and cover with aluminium foil.
- Steam the flan on low heat for about 35 – 40 minutes (check the flan on the 35 minute mark to see if it’s cooked). You can also do the skewer test. If it comes out clean, it’s cooked. If there is a little bit of the flan on the skewer, it may still need a couple of minutes.
- Allow the flan to cool completely then carefully run a knife on the inside of the pan to release it from the sides. Place a serving platter on top of the pan and carefully flip it over to release the whole flan onto the platter.
- Refrigerate for a few hours or overnight before serving. Slice and serve with some thinly sliced orange peel on top (optional).
Refer to notes below to get the best result. Have fun making leche flan. It is delicious! Have a fantastic week!
- Allow the flan to cool COMPLETELY before attempting to flip it over on a serving platter. This way it will be firm and your flan will have smoother surface and sides.
- Leche flan taste best when it’s cold (in my opinion) – so once it’s cooled completely, place in the fridge for a few hours or even overnight before serving.
- Ensure you steam it at a low heat for at least 35-40 mins. High heat will over cook your flan and you’ll end up with sweet, milky scrambled eggs.
- I’ve used a metal steamer like this for this recipe. The metal pot was half filled with water and the steaming vessel placed on top.