Dish · filipino
Leche Flan
A dense egg custard baked over a layer of caramelized sugar, unmolded so the caramel runs down as a glossy sauce, firmer than French-style flan.
Where it comes from
The custard came from Spanish colonial cooking, but Filipino versions lean heavily on egg yolks and condensed and evaporated milk instead of whole eggs and fresh milk, giving it a denser texture than its European ancestor.
What cooks argue about
Cooks argue over steaming versus baking in a water bath: steaming is faster and gives a denser custard, baking is gentler and gives a smoother set, and overcooking either way turns it grainy.
Nobody has published a leche flan recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.