Leche Flan
submitted by: Tita Corazon
Category: [Philippines] | [Dessert]

Filipino leche flan is similar to the North American custard or creme caramel.  It is very easy to make.  There are many variations to this, which include pumpkin leche flan and many others. 


1 can (390g) evaporated milk
1 can (390g) condensed milk
12 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

Caramelizing the sugar
In a saucepan, mix the sugar & water. Start with low heat and slowly bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

Preparing the Mixture
Separate the egg white and yolks. Set aside egg white for other uses.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand in one gentle continuous one directional movement. Do not overbeat to avoid bubbles and to have a smooth finish.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
Pre-heat oven to about 370 degrees before baking. Place the moulds on a larger baking pan half filled with very hot water. Bake for about 45 minutes.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.


Contributor's comments:
Remember this simple rule. 12 plus 1 plus 1.
12 egg yolks, one can evaporated milk, one can condense milk.

There are  many leche flan recipes but this is a no fuss one, foolproof, easy to remember, and easy to make.

How about trying out Tortang Giniling?.




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