Leche Flan is a favourite dessert in the Philippines. Similar to creme caramel, it’s a rich, baked custard made with egg yolks and sweetened condensed milk. We gave a Canadian twist to the classic recipe with the addition of maple syrup. These custards are baked slowly in the oven, and then flipped to reveal a golden, maple-caramel top.
Preheat oven to 325ºF. Place 6 ramekins in a large casserole or deep baking dish.
In a small saucepan, heat 1 cup of sugar with water over high. Without agitating, let mixture come to a boil and cook until deep golden and fragrant, about 6 minutes. Remove from heat and stir in 3 Tbsp maple syrup. Immediately divide hot caramel among prepared ramekins.
In a medium saucepan, heat milk over medium. Bring to a simmer but do not boil; remove from heat.
In a large bowl, add egg yolks and mix in remaining ¼ cup sugar, 4 Tbsp maple syrup, and salt. In a slow, thin stream, stir warm milk into yolk mixture. Stir to combine then strain through a fine mesh sieve into a large clean bowl, preferably with a pour spout (a heatproof blender container also works). Divide mixture among ramekins. Fill kettle with water and bring to a boil.
To baking dish, carefully pour recently boiling water around the ramekins until half the ramekin is immersed, being sure to avoid splashing custard with water. Gently transfer to oven and bake until flan is set, about 35 minutes.
Using tongs and a kitchen towel to protect hands, remove ramekins from baking dish and place on a cooling rack or clean baking sheet. Cool slightly, then refrigerate custards until fully set and chilled, about 3 hours.
Upon serving, run a sharp knife around the periphery of the custard to separate from ramekin. Flip onto plate, remove ramekin and serve.