Leche Flan

Filipinos love desserts and anything that’s sweet yet fulfilling.  Leche flan is also one of the best known desserts that’s so easy to make. The desert is similar to a crème brulée. Although the ingredients are almost always the same, Filipinos still make innovations and makes different ways on cooking one. Personally, Leche Flan is one of my favorite desserts. When I crave for it we could easily make one even on regular days since its just as easy as one, two three and bam! It’s all ready. Dig in and get the sugar high sensation.  There’s tons of ways to make one. I wish you could make a tasty one out of this posted recipe.

1 can evaporated milk
1 can condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

Caramel syrup:
1 cup sugar (brown or white)
¾ cup water

1. In a sauce pan, pour the ¾ cup water and add the sugar. Bring to a boil until caramelized.
2. Pour the caramel mixture into your desired mould (llanera) - oval, circle, or square.  Spread the caramel mixture covering the whole base of the mould.
3. In a separate pan.  Pour the evaporated milk, condensed milk, the yolks and the vanilla extract or lemon essence. Blend them well either by hand or by using a blender.
4. Gently pour the mixture on the tin moulds about 1 to 1 ¼ inch thick. Cover the top with an aluminum foil.
5. Steam the leche flan about 20 minutes or more.  Using a toothpick, insert it in the leche flan and when it comes out clean, then your leche flan is already cooked.
6. Refrigerate.
7. To serve up:  run the knife around the edges to loosen the leche flan. Get a platter, place it on top of the mould and flip the leche flan upside down facing the fair brown caramel mix on top.


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