Appliance
• Convection Oven
• Induction cooktop
Equipment
- 2 Large mixing bowls
- 1 Fine sieve
- 1 small saucepan
- 2 Loaf tins or flan moulds
- tinfoil
Ingredients
Custard
- 430 g egg yolks approx. 22–25 yolks
- 700 ml condensed milk
- 700 ml fresh full cream milk
- 1 tsp orange zest from 1 orange
- 1 pinch salt
- 1 Tbsp calamansi juice or lemon as a substitute
- 2 tsp vanilla essence
Caramel
- 1 cup sugar
- 1 tsp water
Instructions
Prepare the Custard
- Separate 430 g egg yolks from egg whites and place all yolks in a large mixing bowl. Add 700 ml condensed milk and 700 ml fresh full cream milk. Whisk gently with a wire whisk until fully combined, avoiding creating excess bubbles.
- Stir in 1 tsp orange zest, 1 pinch salt, 1 Tbsp calamansi juice, and 2 tsp vanilla essence. Mix thoroughly. Strain the custard mixture through a fine sieve into a clean bowl to ensure a smooth texture.
Make the Caramel
- In a small saucepan, combine 1 cup sugar with 1 tsp water. Heat over level 5 or medium heat on your induction cooktop without stirring, swirling the pan occasionally, until the sugar melts and turns into a golden caramel (do not let it burn).
- Immediately pour and evenly distribute the caramel into the bottoms of two loaf tins (or flan moulds). Allow to cool and set — it will harden into a thin candy layer.
Assemble and Bake
- Gently pour the strained custard mixture into the prepared tins over the set caramel. Skim off any bubbles that form on the surface. Place the tins in a hot water bath (bain-marie), cover tightly with foil, and transfer to a preheated oven.
- Bake at 140 °C (285°F) for approximately 1 hour, or until the custard is just set with a slight wobble in the center.
Chill
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results.
To serve
- Run a thin knife along the edges of the tin and carefully invert onto a serving platter to release the flan with the caramel on top.
Notes
Serving Suggestion: Slice and serve chilled as a standalone dessert or with fresh tropical fruits for contrast.
Storage Tip: Leche flan keeps well refrigerated for up to 5 days, covered.
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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