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.
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.
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:
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.
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
Pre-Heat Oven to 325 degrees and place 8 mini ramekins (about 1 inch in diameter) in a 9x15 deep baking pan. Pour equal amounts of date syrup in each ramekin. Set aside.
Boil about 2 cups of water in a kettle and set aside.
Place the egg yolks and date sugar in a large bowl and mix until nice and creamy and the sugar is blended in well. Slowly whisk in the Vanilla flavored Almond Milk. Take care to not over mix or create any bubbles. Strain the mixture twice through a normal strainer over a bowl.
Pour the mixture in equal amounts in the mini ramekins. When you do this next step make sure you are near the oven already. Slowly pour in the hot water that you boiled earlier in the baking pan just half way up the ramekins. Cover the baking tray with foil and bake in the oven for 15 minutes.
Take out of the oven and remove the foil. Let rest to room temperature in the water bath. Once the Leche Flan has cooled down, place in the refrigerator for at least an hour before serving.
To unmold, take a small knife and run it around the edge of the ramekin. Place your serving plate on top and flip over. Lift up the ramekin to reveal a perfectly set flan with the date syrup creating a nice caramel sauce.
I tried this and it didn’t set in 15 minutes at 325 degrees for me. :
Hi Cece. Sorry to hear that. Can I ask what size ramekin you used? The mini mini ones worked best just the one 1 inch in diameter. If it was bigger, I would double the time. Thank you for bringing this up as I will amend the recipe to adjust the cook time depending on the size of ramekin.
Mine took about 30 minutes to set. I think it is because I used the regular sized/bigger ones and yours are the really mini ones. Thank you for the clarification! They taste great :]
Oh yay. Glad to hear that it did eventually set. Thank you for making it!!!
Hi I just wanted to give an update. I have been making this recipe as my sole nondairy flan recipe. Really good after I figured out the little nuances of my oven and once I invested in an electronic hand mixer :]
Hi Cece!! Thanks so much for giving me an update!! It does help to know the oven really well. It helps heaps! I appreciate it so much that you came back to let me know. Stay well!!! Rezel
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