Leche flan
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
- Good for a snack
Dense Filipino caramel custard made from egg yolks, condensed and evaporated milk with vanilla, baked in a water bath; 8 pieces.
8 servingsFinal yield 1,070 g
Ingredients
- 150 gSugars, granulated
- 30 gBeverages, water, tap, drinking
- 170 gEgg, yolk, raw, fresh
- 390 gMilk, canned, condensed, sweetened
- 380 gMilk, canned, evaporated, with added vitamin D and without added vitamin A
- 5 gVanilla extract, imitation, no alcohol
Method
- Heat the sugar with the water without stirring for 8 minutes until amber and pour at once into two oval llanera moulds (about 18 × 12 cm).
- Gently stir (do not whisk) the yolks with the condensed and evaporated milk and the vanilla flavouring, and strain the mixture twice through a fine sieve.
- Pour the mixture over the set caramel, cover the moulds with foil and bake in a water bath for 50 minutes at 160 °C, until the centre only wobbles slightly when shaken.
- Leave to cool for 30 minutes at room temperature.
- Chill the flan in the fridge for at least 4 hours.
- Loosen the edge with a knife, turn the flan out onto a plate so the caramel runs over the top, and cut each mould into 4 pieces.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,891.8 kcal
- Protein
- 83.7 g
- Fat
- 107.8 g
- Total carbohydrate (by difference)
- 407.1 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 55.1 g
- Sodium
- 982.6 mg
- Salt (sodium × 2.5)
- 2.5 g
Per serving
- Protein10.5 g11%
- Fat13.5 g33%
- Total carbohydrate (by difference)50.9 g56%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 361.5 kcal
- Protein
- 10.5 g
- Fat
- 13.5 g
- Total carbohydrate (by difference)
- 50.9 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 6.9 g
- Sodium
- 122.8 mg
- Salt (sodium × 2.5)
- 0.31 g
Per 100 g of finished food
- Energy
- 270.3 kcal
- Protein
- 7.8 g
- Fat
- 10.1 g
- Total carbohydrate (by difference)
- 38 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 5.1 g
- Sodium
- 91.8 mg
- Salt (sodium × 2.5)
- 0.23 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal