Filipino Leche Flan (Custard) Recipe
For this week we are featuring another recipe--that of the famous Pinoy dessert, Leche Flan. This post is for a blogger-friend (forgive me, friend, for not noting down your blog name, but you know who you are) who blogged about trying to make this dessert but said she failed. Of course, I posted a comment that I would feature the recipe of leche flan in my blog. Well, I also failed the other week when I cooked leche flan for the first time in two years, that was why I featured another recipe. And so I cooked again this week and was able to take a photo. So, to my dear blogger-friend, here's the recipe:
10 egg yolks Caramel Syrup:
1 can evaporated milk (or full cream milk) 1 cup brown sugar
(390 gms.) 2-3 tbsps. water
1 can Milkmaid sweetened condensed milk
1 1/2 cup white sugar
1 tsp. vanilla extract
1/2 tsp. lime or calamansi zest (finely grated)
1) Prepare your llaneras (aluminum pans) or cake baking pans. Divide your brown sugars into your pans. Sprinkle enough water into the sugars. With tongs or with pot holders, hold the pans over medium to low heat tilting the pan so that the melted sugar will distribute evenly and will not burn. Do this until the sugar is completely melted and bubbly. If it's too dark, it will become bitter. Make sure the bottom of the pan is covered evenly with the caramel syrup. Set aside to cool and set.
2) In a large bowl, mix together all the ingredients with a whisk. Make sure there are no lumps from the eggs( if so, run the mixture on a sieve). Pour into the pans.
3) Two ways to cook:
a) In a steamer, 30-40 minutes or when toothpick inserted into the flan comes out clean.
b) Baking in an oven-- Pre-heat oven to 370 degrees Centigrade. Place flan pans on larger baking pans half-filled with hot water. Bake 30 to 40 minutes or when toothpick inserted into the flan comes out clean.
4) Take out from heat. Cool to room temperature. Chill in the fridge for about an hour before serving. To serve, run a knife in the sides of the pan and invert in a plate. Enjoy!
Since condensed milk is not common abroad, we can use half-and-half (half cream, half full cream milk) but you have to add more sugar to sweeten the flan.
The leche flan in the photo is my family's preferred recipe because it is not too rich and creamy. I used 2 whole eggs and 4 egg yolks for this one, with the rest of the ingredients the same.