Leche Flan – Filipino style Flan – is similar to all other rich, eggy flan but the main ingredients are egg yolks, condensed milk, and evaporated milk. The reason for the choice of milks is that they are readily available, unlike fresh milk. Traditionally, the flavoring used is “dayap rind”, which is key lime here in the USA. It’s amazing how a little shaving of the lime zest makes a big difference in taste!
For this recipe, I just used the whole egg as it’s such a small quantity. I will try to make it with only egg yolks next time when eggs are easier to acquire.
**update: 10/08/2020: Use 2 egg yolks instead of 1 whole egg to get the rich, authentic leche flan taste!**
This is a good recipe to have on hand if you use the itaki jumbo as you can make this on the second tier bowl while cooking your meals in the 2 other bowls at the bottom.
*Please note that the word “cup” in this electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*
1 tablespoon sugar
1 teaspoon water
1 egg (or 2 egg yolks)
2 cups condensed milk
3 cups evaporated milk
2 -3 cups water in base
1. Place sugar and water in a small top bowl of your itaki (If using the itaki jumbo, use the third, medium sized bowl that sits on the second tier by itself).
2. Heat over low heat until caramelizes. Careful not to burn yourself. Also be mindful not to burn the caramel.
3. Set aside to cool.
4. In the meantime, beat egg in a small bowl. Add condensed milk and mix until incorporated. Add evaporated milk and lime zest. Stain into the bowl with caramel. Cover with foil and place in the itaki.
5. If cooking with a full meal in the itaki Jumbo, place 3 cups water in the base. For cooking in itaki pro, 2 cups water in the base should be enough to set the flan.
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