Leche Flan Danish
Salted Egg Yolk Custard, Brioche, Simple Syrup
Baker Alyssa Anderson of Pinoyshki | Seattle, WA
Yield: 12 danishes
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Leche Flan:
200 grams granulated sugar
500 grams egg yolks
400 grams condensed milk
250 milliliters evaporated milk
1 pod vanilla, scraped
Salted Egg Yolk Custard:
1.25 kilograms whole milk
275 grams salted egg yolks
250 grams unsalted butter
5 grams kosher salt
400 grams egg yolks
200 grams granulated sugar
80 grams cornstarch
Brioche:
1.65 kilograms bread flour
450 grams eggs
450 grams whole milk
150 grams granulated sugar
150 grams brown sugar
30 grams kosher salt
25 grams active dry yeast
500 grams unsalted butter, cubed
1 kilogram unsalted butter sheet
To Assemble and Serve:
Simple syrup
METHOD
For the Salted Egg Yolk Custard:
In a saucepan over low flame, heat 1 kilogram milk. Keep warm. In a food processor, combine salted egg yolks, butter, salt, and remaining 250 grams milk. Process until smooth. Set aside. In a mixing bowl, whisk together egg yolks, sugar, and cornstarch. Temper with warmed milk, then add to pan. Increase heat and cook until mixture thickens, whisking constantly. Remove from heat and whisk in salted egg yolk mixture. Transfer to an airtight container and refrigerate.
For the Brioche:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, eggs, milk, sugars, and salt. Mix 5 minutes on low speed. Add yeast and mix additional 2 minutes. Add cubed butter and mix 10 minutes, or until gluten is developed and dough temperature reaches 75°F. Transfer to an oiled sheet tray and flatten into a rectangle. Wrap tightly in plastic wrap and refrigerate overnight. The next day, transfer dough to a lightly floured work surface and press to degas. Using a rolling pin, roll out to a rectangle. Freeze until chilled. Place butter sheet on a clean work surface and roll into a rectangle that is half the size of the prepared dough. Enclose butter in dough. Double fold, then single fold. Freeze 45 minutes. Transfer to a clean work surface and roll to 4-millimeter thickness. Cut into 10-centimeter squares. Set aside.
For the Leche Flan:
Heat oven to 350°F. In a saucepan over medium flame, heat sugar until lightly caramelized. Transfer to a sheet tray in an even layer. Set aside. In a mixing bowl, whisk together all remaining ingredients. Pour over caramel and cover with aluminum foil. Place over a water bath and bake 30 minutes. Let cool, then wrap in plastic wrap and freeze.
To Assemble and Serve:
Shape Brioche into desired shape. Proof 2 hours at 80°F. Heat oven to 350°F. Place Leche Flan on a clean work surface and cut into desired shape. Once Brioche is proofed, top with desired amount Salted Egg Yolk Custard and 1 square Leche Flan. Transfer to a sheet tray and bake 12 minutes, or until golden brown. Brush with simple syrup and serve warm.
