Caramelized Custard Tart — Leche Flan
Filipino fiesta staple, dense duck-egg custard steamed in a llanera tin and inverted to flood with burnt sugar syrup, richer than its Spanish cousin.
Filipino
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 egg yolks 30 seconds until just combined—do not aerate. Whisk in 150g condensed milk, 150ml evaporated milk, 0.5 tsp vanilla extract, and 0.25 tsp lime zest until silky. Strain through fine sieve into a bowl and set aside.
Build 1
Combine 60g caster sugar and 2 tbsp water in a small saucepan. Cook over medium heat without stirring 4–5 minutes until deep amber. Immediately pour into a 15cm llanera tin, tilting to coat the base evenly. Cool until set hard.
Build 2
Pour strained custard mixture into the caramel-lined tin. Cover tightly with foil, sealing edges. Set up a steamer with 5cm gently simmering water.
Steam
Place tin in steamer basket, cover with lid, and steam on low-medium heat 40–45 minutes, maintaining a gentle simmer. The custard should wobble as a single set unit when gently tapped—not ripple like liquid.
Rest
Cool flan at room temperature 30 minutes, then refrigerate at least 3 hours until fully chilled and firm.
Invert and plate
Run a thin knife around the inside edge of the tin. Invert a serving plate over the tin and turn over in one confident motion. Lift the tin straight up—caramel pools around the flan. Slice crosswise into 4 thick pieces and serve 2 per person.
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