LasangRecipes: Leche Flan Recipe

Leche Flan
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Leche Flan is the Filipino term for the originally Spanish flan de leche, literally “milk flan”, which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. This recipe is a staple in celebratory feasts like Christmas and other special occasions it is also use leche flan for topping in "Halo-halo" to make it more creamier.

Good for serving: 5 - 7 persons Leche Flan Ingredients: 1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For the Caramel: 1 cup sugar 3/4 cup water

Leche Flan Cooking Instruction:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
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.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
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.
Cover moulds individually with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR Bake for about 45 minutes.
Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water.
Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.
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.

Cooking Tips: You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.