Mini-Leche Flan Recipe

How to make a simple and delicious Custard Flan Recipe. 

Mini-Leche Flan Recipe. A sweet, creamy and melts in your mouth mini-caramel custard recipe. Leche Flan is a popular Pinoy dessert made from egg yolks, sweetened condensed, evaporated milk and caramelized syrup. You can bake or steam your Leche Flan, it’s up to you. Leche Flan can be served as it is and a perfect topping for Halo-Halo, Milkshakes and a great filling for Turon and etc.

Makes: 24 mini flans

Ingredients:

You need:

• 24 (2oz.) mini-Puto Molds or any similar Tart Molds

Caramel:

• 2 tsp. sugar + ½ tsp. water each mold

Custard:

• 8 large egg yolks
• 1 (300ml) can sweetened condensed milk
• 1 cup evaporated or fresh milk
• 1 tsp. vanilla extract

Procedure:

• Put 2 teaspoons of sugar and ¼ teaspoon of water on each Puto molds. Let it dissolve over low heat until it begins to bubble and the syrup turns into light brown. Continue making caramel until you’re done and turn off the heat. Set aside and let it cool down and harden.

• To make the leche flan mixture, in a mixing bowl, mix egg yolks, condensed milk, evaporated milk and vanilla essence and mix until well combined. Strain leche flan mixture to get rid some lumps and air bubbles. Gently pour the mixture on top of caramel until 2/3’s full, continue until you’re done filling.

• Put in a preheated steamer over low heat and let it steam for 15-18 minutes. Steam Mini-Leche Flan by batches, time depends on how large your steamer is. (I had mine steamed in 3 batches, 8 per load.)

• You can tell when your Leche Flan is cooked by inserting a toothpick and it comes out clean you’re done. Let it cool at room temperature or refrigerate for 20 minutes. To serve, run a thin knife around the edges of the mini molds to loosen the flan. Invert the molds on a serving plate and serve as a dessert or toppings.

Baking your Leche Flan gives you a smoother and velvety texture than steamed Leche Flan. If you prefer to use the steaming method, go ahead, flavors will stay the same, but it will not give you the same consistency as smooth as the baked ones.

Creamy Mini-Leche Flan    (steamed custard has a visible pores LOL)

Creamy and Melts in Your Mouth Leche Flan…   (baked custard looks perfect)

Note: Use fresh Eggs as possible in making Leche Flans. Any brands of Sweetened Condensed Milk will do, so use what’s best for you. Strain your custard mixture before pouring into your mold to get rid of some lumps and broken eggshells. To make your Caramel, be sure to lower your fire as low as possible to avoid sugar from burning. Keep an eye while melting them, burnt caramel taste bitter and we don’t want that. (I’ve been making this many times but still got some burnt ones… haha) Store your leche flan in a container with a fitted lid and refrigerate to keep it moist. Leche Flan will last for a month if stored properly.

Thank you for visiting and i hope you will give this recipe a try. 🙂

– oOo –

When chickens doesn’t stop laying eggs, keep on making Egg Custard LOL