Leche flan (steamed crème caramel) | casaveneracion.com

Leche flan (steamed crème caramel)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

39 Responses

  1. Lhet says:

    yummy…. my family’s fav dessert…. :D

  2. florisa says:

    this is the same recipe my mom uses, found her old (and i mean old as in paper is yellowish to brownish) recipe notebook. so i could really say that tried and tested na to.

  3. geri says:

    Except for the creme brulee part, I had all that misconceptions too (having to have a llanera to caramelize the sugar etc…) until I stumbled upon a recipe while looking for an all egg yolk leche flan recipe. While doing that leche flan I realized how much easier it is to cook leche flan compared to what I thought it would be. The texture is so much more fino too!

  4. Marie says:

    When we were kids, my sisters and I would use those old metal Selecta ice cream tins to caramelize the sugar and as molds. We would hold the tin over the stove and rotate it slowly as the sugar caramelized. Just one cup of white sugar and nothing else– It was an exercise in patience. We were also taught to stir the mixture gently in one direction to avoid bubbles.

  5. Nina says:

    Same recipe as my mom’s, too. Except hers was for more servings using 8 eggs and more milk. Really good.

  6. Stir in one direction to avoid bubbles? First time i heard of that. In fact, i dont understand — stirring is discouraged especially with anything metallic as the chemical reaction causes crystallization.

    The bubbles will form no matter what once the mixture simmers. And the bubbles burst once the mixture is off the flame.

  7. Marlette Medic says:

    Hi Ms Connie,

    I just want to say that your blog is totally awesome and very helpful. I so love this dessert and this would be my first time to make this.
    If I may ask how is procedure if I am going to make this with oven and not by steaming? Also, is there any alternative milk to replace for sweetened condensed milk? And can I use fresh milk (those we can buy in cartons) to replace for Evap milk? I am in Europe right now and too bad they don’t have that here in any store.

    Appreciate your response.

    Great thanks,

    • For the evap, you can use half-and-half (half cream, half milk). I don’t recommend substituting anything for the sweetened condensed milk.

      In an oven, it’s pretty much the same. Just place the mold in a bigger pan and half fill the pan with hot water. It’s called a water bath (baine marie). Then bake.

  8. natzsm says:

    Thank you for mentioning the use of MILKMAID and ALPINE Ms. Connie.

    I have since shifted to using these products for baking and all recipes calling for evaporated and condensed milk ever since your blog about the DULCE de LECHE. Using 100 percent ” real” milk really does make a difference especially in baked goodies not only in taste but texture.

  9. thanks for clearing up the misconceptions Connie, that’s why I love your blog.
    no nonsense tips..clear, concise & direct to the point… ?

  10. charlotte says:

    hi ms connie,
    if im using the oven baine marie for how long? and at what temp?

  11. Jennifer says:

    hi! I also use alpine and milkmaid for my leche flan.alpine makes the leche flan creamy cause it’s full cream.

  12. curiousGirl says:

    omg. sarap! nagccrave pa naman ako sa leche flan this weekend. tinatamad lang ako gumawa kasi sayang eggwhites

  13. Tin says:

    I find leche flan with Milkmaid and Alpine too rich for my taste. I use Angel Evaporated Filled Milk instead.

    Your leche flan looks so good – and smooth. When I cook leche flan, puno ng maliliit butas. I shall try to minimize the holes the next time I cook leche flan :D

  14. A says:

    I think kung may bubbles, it’s because you used a whisk, hence air was incorporated into the batter; kung hindi naman, it’s the temp of the steamer. Pag mashado malakas ang apoy, kumukulo ang batter sa loob lang ng llanera, hence forming small air bubbles.

    So low heat and spoons, not whisks, just like what Ms Connie said :-)

    As for the eggwhites, my mom makes puto na lang. Or omellete sa umaga :p

  15. clarissa says:

    wow! I will definitely try this. I made some using your mini leche flan recipe some years ago (yeah, I’ve been reading your blog since 2006 or 2007), but it was not the way I like it because I beat the mixture. Will try to do it again. Thanks Ms.Connie.

  16. Ellen says:

    i would like to ask if we can use fresh milk in pack because it is so hard to find evaporated milk here in turkey and how many cups then if i will use the fresh milk? thanks….

  17. baby says:

    I’m excited to try your recipe specially after reading your detailed explanation. Just want to know if you cover the leche flan when steaming because if i remember right, mine got spoiled by the water that dripped on it because of the steam. So i always cover it with aluminum foil before steaming. Also, I’m just curious if 1 can of condensed milk is equal to 1 cup. Thanks Connie! Your blog is very informative and a big help

    • Cover with foil? Then the condensation will just collect on the roof of the foil and the effect is the same. I use a bamboo steamer so no condensation falls back into the leche flan.

      “I’m just curious if 1 can of condensed milk is equal to 1 cup”

      Well, that really depends on the size of the can. :)

      • baby says:

        I believe Milkmaid condensed milk has only 1 size which is the regular size of the other brands as well. If I’m not mistaken a regular-sized can of evaporated milk measures 1-1/2 cup while the smaller can measures 3/4 cup. To add to my knowledge, just wanted to know if the contents of the Milkmaid or any regular-sized condensed milk measures 1 cup. Thanks Connie

      • The recipe calls for ONE CUP of sweetened condensed milk and not one can. That’s exactly to do away with questions like what size of can.

  18. Maricel says:

    1 can condensed milk = 1 1/3 cups

  19. Charo says:

    Hi Ms. Connie, now I learned a lot in preparing leche flan. My brother is a huge fan of this dessert. So huge fan that he once want me to make a 3-4 inches thick of flan… sabi sa yo lang yun? sagot nya oo.. hmp sige good luck sa tooth ache. But seriously I didn’t make it that thick, feeling ko kasi maauumay kagad kami nun, and we cannot miss the taste of it. I usually make this every Christmas and the family will always ask how many llanera I can make with 36 eggs and 6 condensed milk? Because they are expecting more than 6 llanera of leche flan to make. :) But with the egg yolk, since I’m so tired of making the flan, I use the egg white mix it with oat and honey for a facial mask and scrub. :P

    • So the scrub really works? I’ve only tried cucumber slices to get rid of eye bags.

      • Charo says:

        I tried the eggwhite mask with oats and honey, leave it for 5-10 mins and scrub it after, it’s nice. My face was smooth and the dead skin were removed. Some people add sugar with oats and honey as scrub pero parang mahapdi na pag iniscrub.. :)

  20. chi says:

    I’m into blog catch-up once again and yours is always on the top of the queue. So what do I find but my most favorite Filipino dessert! YAAAAY! One look at the pics and I had to make some. I have my own foolproof recipe but it uses granulated sugar. I’ve always baked mine in a bain-marie. So I thought, I’d give your recipe and steaming a shot. Well, kinda sorta.

    I doubled the reipe but used 2 different molds because I had a plan.
    I can’t stand the taste of canned milk so I sub’d fresh whole milk.
    I didn’t have enough condensed milk so in went even more whole milk.
    I didn’t have a lemon and was too lazy to go to the store just for 1 lemon.
    I did have oranges so orange zest went into one flan.
    I also had plenty of VIA French roast so I heated up a little bit of the milk to dissolve the coffee and it went into the other flan.
    I told you I had a plan.

    YUMMIOSO!!!! Thank you once again for another runaway recipe!

  21. lilian says:

    What if,,,,can i use the leche flan or replace it as,, egg pie? Are they the same? Or pwede ba in a way? Parang leche flan in a pie shell.

  22. aiReiser says:

    Hi Miss Connie,

    How will I know if leche flan is done if I used baine marie? Sorry for the basic question as newbie cook here. Thanks!

  23. rubyjean luba says:

    gumawa ako puto flan ms.con pero.ung custard nya sobrang lambot bkit po kaya?