Tuesday, October 6, 2009

Leche Flan

I tried the flan here in US but nothing beats the taste of the filipino leche flan. I still like it best! A friend of mine always prepare this dessert everytime we have a gathering and everybody loves it. Here's a recipe from CafeMunchkin which is quite similar to the one I love. When you make this, be sure to make more than one serving or tray. Just double or triple the amount of ingredients for you to have enough or more for your visitors to taste. I bet, they will take home some.


3 egg yolks
2 whole eggs
1 can condensed milk
half a condensed milk can of water
a few drops of vanilla (optional)
lemon rind (optional)
1 cup of sugar and 1/2 cup of water for the caramel

PROCEDURE

1. Caramelize the sugar on a heavy-bottomed stainless pan. Let this video be your guide. Once you’ve got the sugar caramelized to a nice golden amber, coat the bottom of your pan and maybe a little of the sides as well, with the caramel.
2. In a bowl, whisk the eggs. Then add the rest of the ingredients.
3. Whisk some more until the ingredients are well blended. Avoid bubbles!
4. Strain the mixture then transfer to your pan.
5. Cover the pan with aluminum oil and place it on the steamer.
6. Steam for 45-60 minutes, testing for doneness with a toothpick. Alternatively, you can cook your leche flan in the oven. Place the pan on a water bath and bake at 350F. Test for doneness at 45 minutes. This may take a wee bit longer.
7. When it’s done, let cool then chill in the refrigerator.

2 comments:

Munchkin Mommy said...

Yummy looking leche flan!

Tey said...
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