Do you also have sweet tooth just like any Filipinos in the country? How about trying this authentic Leche Flan that everyone would love. Even this man loves Leche Flan
Leche Flan, which is the Philippine version of European crème caramel, is a caramel custard made with milk, eggs, vanilla, and caramelized sugar; where the sweet layer of golden liquid caramel stays on top, sometimes drips, on the creamy custard. This delicious Filipino dessert is ubiquitous on special occasions, often served on town fiestas, birthday parties, festive celebrations, and on merry holidays like Christmas and New Year’s Eve.
Leche Flan (leche, from the Spanish-speaking countries, for “milk”, and flan for “crème caramel”; thus flan de leche literally means “milk flan”) was brought to the Philippines at the time when the Spaniards colonized the Philippines in 16th century. It is considered by many as one of the “sweetest” contribution of Spain to Phillippine cuisine. As compared to the European crème caramel or Spanish original flan de leche, Filipino Leche Flan is more richer is texture because it is made up of more egg yolks and condensed milk.
The way we prepare our traditional Filipino Leche Flan is by caramelizing first the sugar in the mold (lyanera), followed by pouring the mixture of eggs, milk, and vanilla into the mold, then the mixture is steamed or baked.
Here’s the recipe
Ingredients:
- 10 pieces of raw eggs
- 1 big can of condensed milk
- 1 big can of evaporated milk
- ¾ cups of granulated sugar
- 15 g of vanilla extract
- ¼ cup water
Other things you need to have:
- moulders (lyanera)
- steamer
- aluminum foil
How to prepare the custard:
- Only the eggs yolks will be used in this recipe. So, using all 10 eggs, separate the white from the yolks.
- Place the egg yolks in a mixing bowl. Beat it well.
- Pour the condensed milk to the bowl, mix.
- Add the evaporated milk and vanilla and thoroughly mix.
| Tip: When combining the ingredients, mix it well but avoid bubbles from forming. |
How to prepare the caramelized syrup:
- In a pan, dissolve the sugar in medium heat, add the water. Do not stir, just gently swirl the pan and allow it to caramelized in low heat. To achieved that sweeter syrup, prevent the sugar from getting burn. Have a pale brown caramel. Too dark signifies that your sugar will tastes bitter instead of sweet.
- If syrup is set, pour it in the lyanera. Assure that you evenly coat the moulder with syrup.
How to cook:
- Pour the prepared custard to the lyanera with syrup. Cover the moulder with aluminum foil.
- Steam for 15-30 minutes.
- Remove from the steamer and allow it to cool at room temperature.
- Refrigerate for a couple of hours.
- Serve, share and enjoy!
Sources:
https://www.asianinamericamag.com/2014/03/leche-flan-and-its-philippine-origins/
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