Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Let the dessert cool completely before slicing or serving for the best texture.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Oven Baked Leche Flan
This leche flan version is cooked using the oven, instead of the traditional steaming method. It tastes as good as the original version and can be more convenient for people who uses the oven a lot.
Instructions
- Pre-heat oven to 350F
- Heat a saucepan in stovetop. Add the sugar. Continue to cook until is starts to melt. Adjust the heat to low and cook while gradually stirring until sugar turns into caramel.
- Pour in the caramel into individual ramekins or llanera (or whatever mold you are using). Let the caramel cool down. Set aside.
- Beat the egg yolks in a mixing bowl.
- Gradually add the condensed milk while beating.
- Slowly pour the fresh milk into the mixing bowl and then add the vanilla extract. Beat until all the mixture becomes smooth.
- Pour in the mixture into each ramekin or mold with caramel. Cover the mold with aluminum foil.
- Arrange the covered molds in a roasting tray. Note: it will be better if the molds are a bit elevated. You can place a short wire rack into the roasting tray and arrange the molds over the wire rack.
- Pour in boiling water into the roasting tray until the water level reaches 1 to 1 ½ inches.
- Bake the leche flan for 50 minutes.
- Take off from the oven. Let it cool down.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Let the dessert cool completely before slicing or serving for the best texture.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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