This Healthy Leche Flan is made with only 4 wholesome ingredients and no melting of sugar is necessary!
To say I have been obsessed with making healthy leche flan is an understatement. It’s been a request of my BFF since I started this blog. I think I have cracked the code.
Leche Flan Backstory
For those of you who don’t know what Leche Flan is, it’s a dessert made for special occasions in Filipino households. There is one member of the family who is the designated Leche Flan maker. They have been sprinkled with the magic dust of having the light hand of making that super tight and dense yet silky Leche Flan. The reason why it’s only made for special occasions, is because of what is in it. If you have a search for a traditional Leche Flan recipe its base is 12 egg yolks with a can or two of condensed milk. Then you also have the caramel sauce made with several cups of sugar. It’s probably the reason why 90% of my family have high cholesterol and diabetes. Which lead me to my quest to make a healthy version.
How to Make Healthy Leche Flan
There are a few recipes out there that are vegan and omit the egg yolks. I decided to keep it, as the vegan versions are not steamed, they are just hardened with agar agar, which doesn’t really make it a flan anymore. It’s more of a panacotta. I still wanted to steam the Leche Flan, so the egg yolks are still in the recipe.
My version is quite simple and quick to make. All you need are these 4 ingredients and 15 minutes in the oven:
- Date Syrup
- Egg Yolks
- Date Sugar
- Almond Milk
The caramel sauce is made with Just Date Syrup. That’s it. Literally just date syrup poured on the bottom of the mini ramekin dish.
Next in a large bowl I put in three egg yolks and half a cup of date sugar (you can also use maple sugar or coconut sugar). You mix together the yolks and the sugar until it becomes nice and smooth.
Now add in the almond milk. You can also use coconut milk or coconut cream, it will just have a more coconut forward flavor profile. I used Pop and Bottle Vanilla flavored Almond Milk.
Too make the Healthy Leche Flan nice and smooth I like to strain the mixture twice to get any stray bits out and to take out any bubbles. Then you simply pour it into the ramekins and then pour some hot water in the baking tray just half way up the ramekins. Then cover with foil and bake for 15 minutes at 325 degrees.
Once the flan has set take off the foil and let it come to room temperature in the water bath.
I like putting it in the refrigerator for about an hour and serve it cool. To unmold the Healthy Leche Flan run a knife around the edge of the flan and then place your serving plate on top and then turn over. Lift off the ramekin and the date syrup will create a nice syrup around the flan.
Recipe Notes
You can also add in a scoop of collagen if you wish to make it even more nutrient dense and if you do use coconut milk you please add in a teaspoon of vanilla essence for a touch of flavor.
But really that’s it, so easy and so simple and so healthy. If you make it let me know below or tag me on Instagram.
For other healthy Filipino inspired recipes you can also try making my Healthy Champorado with Bonito Flakes, Fresh Lumpia with Cashew Date Sauce or Paleo Chocolate Chip Scones with a Kombucha Ube Glaze