Family gatherings in my Filipino family always meant there would be Leche Flan. My Auntie Leah always made the most amazing flan but I could never duplicate it. I used the same exact recipe, the same exact method, but no matter what hers always tasted better (I’m calling trickery). I decided to go full rogue and make my own version, which ironically, tastes very similar to hers. I make mine in 4 oz. mason jars and add a bit of cinnamon to give it my own flair. These are great for presentation and since they’re already portioned out, there’s no need to fight over the bigger pieces!
FYI-The recipe sounds daunting, but it’s actually pretty easy. Don’t be scurred! Don’t you love these photos by Marie Sturges?!
- 1 cup/200 grams sugar
- 3 T water
- 3 large room temperature eggs
- 12 oz. can evaporated milk
- 14 oz can sweetened condensed milk
- 2 t. vanilla bean paste or vanilla extract
- 1/2 t. cinnamon
- 12, 4 oz. mason jars
- 9 x 13″ pan to bake in a water bath
- Kitchen towel
- Preheat the oven to 325 degrees
- Make the caramel:
- Cook the sugar and water over medium heat until light amber colored. You can gently swirl the pan once it starts melting, but do not stir. If sugar gets on the sides of the pan, brush down with a wet pastry brush
- Pour and divide evenly among 12, 4 oz. mason jars.
- The caramel will harden immediately, but don’t worry.
- Make the flan:
- Mix the rest of the ingredients in a blender or using an immersion blender for about 20 seconds. Don’t mix so much it froths up. you just want the ingredients blended.
- Divide among jars over caramel
- Place the kitchen towel at the bottom of the 9″ x 13″ pan. Arrange the jars over the towel and pour enough hot water around the jars to reach up at least halfway.
- Bake approximately 25 minutes until you can jiggle the pan and the flan wiggles, but doesn’t slosh. Like Jello…
- Let cool in the water bath for 1 hr.
- Chill in fridge with the lids for at least 6 hrs.