Leche Flan is one of my favorite Filipino desserts growing up. One of the reasons why it was my favorite was because we only had it on occasions- if we had a party or if we are having someone special over for dinner, so it was very rare for me to eat. Whenever it's around me, best believe I have a fork ready to munch on it. The other reason is because I’ve always thought it was delicious. Leche Flan, or ‘flan’ as they call it out here, has a very smooth texture, and a sweet taste that creates little chills for your taste buds; even the smell of it makes your nose tingle. It's caramel goodness makes your mouth drool. The word ‘leche’ means milk, and ‘flan’ means custard. Unfortunately for me, the dish was always “bakery-bought” and never cooked homemade, but the ingredients did appear in google so that helped me out.
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What you will need:
- o 1 (390g) can of evaporated milk
- o 1 (390g) can of condensed mimlk
- o 10 egg yolks
- o 1 teaspoon of vanilla extract
- o 1 cup sugar
- o ¾ cup of water
The directions:
o In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
o 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.
o Mix the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
o 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.
o Cover moulds individually with aluminum foil.
o Steam for about 20 minutes
OR
o Bake for about 45 minutes. Pre-heat oven to about 370 degrees.
Before baking, place the moulds on a larger baking pan half filled with very hot water. Let cool then refrigerate.
o 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.
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