Marifer writes: “How do you make leche flan creamy but firm? I’ve been trying for so long, but my leche flan always turns out runny. Please give tips on how to make leche flan, because it’s so hard to make!”
Chef Ramon Antonio says: First of all, consider the eggs you use. Freshness is more important than egg size. Free-range or farm eggs are far better in flavor and quality than the sapid supermarket ones we have all grown accustomed to. You would actually say you have not tasted the real flavor of eggs until you have tried a freshly-laid one in a farm.
If you want more flavor, go for duck eggs, because they have more fat. Duck Eggs are richer because of the higher fat and protein content than those of a chicken’s. We all know that fat means flavor. So more fat, more flavor.
Also, use the eggs immediately. Eggs should never be refrigerated, because they should be consumed immediately. Salmonella develops quickly in eggs. That’s why it should be consumed ASAP. Don’t buy more than what you need.
The other factors about making leche flan boils down to your preference: steam or bake; use metal llaneras or ramekins; mix in whole milk, evaporated, or condensed milk. Some Filipino leche flan recipes call for a mix of evaporated and condensed milk. Some use condensed and cream. The Spanish version uses just milk. End of the day, just use what you want based on what tastes good for you.
Check out Chef Ramon's Creamy Leche Flan recipe.
And when you start cooking, make sure you cook it at 120°C (250°F), whether you’re steaming or baking it. Too high a heat is much like accelerating on a wet road while looking for an unfamiliar street to turn into. You get there faster, but you may not be able to brake in time to avoid skidding past it. Going slow but sure with a low temperature like 120C is better, especially if we consider residual heat (after cooking, while still hot, food still cooks).