Leche flan is a favorite and popular dessert in the Philippines. It is similar to a cream caramel. It is sweet and rich. Leche flan is a must during Christmas, New Year and fiestas.
This is the first recipe that I have learned to cook by myself. I was in first year high school when I perfected it. I used to cook for my classmates, friends and family…
Ø 12 egg yolks
Ø 2 cans (big) condensed milk
Ø 2 cans (small) evaporated milk
Ø 2 cups fine white sugar
Ø 2 tablespoon vanilla
Ø In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt.
Ø In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
Ø Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
Ø Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
Ø Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
Ø To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.
|luscious leche flan|