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.
Versions
Nobody has published a leche flan here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
condensed milk
evaporated milk