Ingredients
- 10 egg yolks (Filipino leche flan uses only yolks — this is key)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp pure vanilla extract
- Zest of 1 lime or calamansi (optional, adds brightness)
- For the caramel:
- 1 cup sugar
- 3 tbsp water
- 1 tbsp corn syrup (prevents crystallization)
- For serving:
- 1/4 cup toasted shredded coconut
- Pinch of flaky sea salt
Instructions
- Make the caramel: combine sugar, water, and corn syrup in a small heavy saucepan. Cook over medium-high heat without stirring until it turns deep amber — about 8-10 minutes. Watch carefully; it can burn in seconds. Immediately pour into 1 large oval llanera mold (or divide between 4-6 individual ramekins). Tilt to coat the bottom. Set aside to harden.
- Preheat oven to 325°F (160°C). Prepare a roasting pan filled with 1 inch of hot water (bain-marie).
- In a large bowl, whisk the 10 egg yolks until smooth. Add condensed milk, evaporated milk, vanilla, and lime zest. Whisk gently — you want a smooth mixture but no foam or bubbles. If you see bubbles, let the mixture rest 5 minutes and skim them off.
- Strain the custard mixture through a fine-mesh sieve twice into a large pouring jug. This removes any egg threads and guarantees silky perfection.
- Carefully pour the custard over the hardened caramel in the mold. Cover tightly with aluminum foil.
- Place the mold in the water bath. Bake 55-70 minutes until the custard is set at the edges but still has a gentle jiggle in the center. Remove from the water bath and cool to room temperature, then refrigerate at least 4 hours (overnight is best).
- To unmold: run a thin knife around the edge. Place a large plate over the mold and invert with a confident flip. The dark caramel will cascade over the pale golden custard. Garnish with toasted coconut and a pinch of flaky sea salt. Filipino leche flan is denser and richer than French crème caramel — a special-occasion dessert.
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