Leche Flan, the Filipino version of the custard cake, is one of those desserts that you can eat over and over again and still want more. This yummy mix of milk, eggs and caramel is a staple dessert in fiestas, especially in the provinces.
For those looking for the mouthwatering leche flan recipe, here it is:
1 can of evaporated milk (390g)
1 can of condensed milk (390g)
1 teaspoon of lemon essence or vanilla extract
10 egg yolks
For the caramel:
1 cup of sugar
2/4 cup of water
How to cook:
1. Mix sugar and water in a saucepan. Boil for a few minutes until you can see the sugar turn into caramel.
2. Put the caramelized sugar into llaneras (aluminum moulds). There are many shapes that you can choose when buying the moulds. Spread the caramel evenly on the bottom of the llaneras.
3. In a large bowl, mix the condensed milk, the evaporated milk, vanilla and egg yolks together. You can beat the mixture by hand or you can use a blender.
4. Pour the mixture carefully on top of the caramelized sugar on the llaneras. Pour until the moulds are filled about to an inch thick.
5. Cover each of the llaneras with aluminum foil or a clear, plastic sheet and hold it in place using a rubber band.
6. You can either steam or bake the mixtures. Steaming will take around 20 minutes. Baking will take 45 minutes. Do not bake directly. Put all the moulds on a big baking pan filled halfway with hot water. Set the oven and pre-heat to 370 degrees before baking the leche flans.
6. Take out the llaneras and let cool for a few minutes. Refrigerate afterwards.
- To know if your leche flan is cooked evenly, insert a knife through it. If the knife comes out clean, then the dessert is cooked.
- Before serving, loosen the leche flan from its mould by running a knife around the edges. Turn the mould upside down and place contents on a platter. This will display the caramel on top.