Filipino Leche Flan Recipe
While countries in Europe has a similar desert called 'Creme Caramel', the Filipino Leche Flan is on the top 2 list of the most prepared food during the Christmas holidays.
Leche Flan is the Filipino version of a dessert popular in Spain as flan de leche. Leche Flan is ever present in almost every Filipino celebrations be it birthdays, baptisms and the Noche Buena feast on the eve of Chiristmas Day.
Filipinos are known for giving and sharing their prepared food to neighbors, but don't expect you will get lucky to get a whole pan of Leche Flan on these occasions. You should be real lucky if you get one. Let me tell you why.
Not unless your Filipino neighbor owns a poultry with dozens of hens laying eggs daily, then leche flan is considered a specialty because preparing a good one makes use of the yolks . A dozen egg will only yield a mere 2-3 llaneras.
Leche flan is made from egg yolks, milk and sugar mixture. Since eggs is the main ingredient , making a big batch of the recipe will prove expensive.
In bakeshops, a small Leche Flan will cost around 100 to 150 pesos each. It is a very delectable and addictive dessert and always in high demand during holiday feasts.
Leche flan can be enjoyed on its own as the main dessert or as topping for another Filipino favorite, the 'halo-halo'.
Learning to make your own version of Leche Flan is relatively easy and does not require fancy bakeware and kitchen equipment. All you need is some basic mixing skills, a steamer and llaneras (tin baking bowls).
Check out this simple Flan recipe, Filipino style.
Things you need:
- A steamer
- llanera or small tin molds, if you have a pie pan this will also do as long as it fits in the steamer
- aluminum foil wrap
Leche Flan Ingredients:
- 10 fresh eggyolks
- 1 can Condensed (sweetened) milk (about 390 gms)
- 1 can Evaporated milk (about 390 gms)
- 1 teaspoon vanilla extract
For the Caramel:
- 1 cup sugar to make a caramel
- 3/4 cup water
- lemon rind (optional)
Mixing: 30 minutes or less Cooking: about 30 minutes to 1 hour (steaming)
- Make the caramel by putting the sugar on a shallow pan over low heat, then slowly pour the water. Let it simmer, stirring occasionally to prevent the sugar from burning. Once the mixture turns into a syrupy consistency and golden brown (not black) turn off the heat. This will serve as the topping to the Leche Flan.
- Pour and spread evenly the still steaming caramel in the bottom of the molds, pans or llanera.
- Strain the yolk to remove lumps. Mix all the wet ingredients thoroughly in a big bowl (eggyolks, evaporated and condensed milk, vanilla).
- You may add finely chopped lemon rind, half a teaspoon for added zing.
- Pour the mixture into the mold filling for about 1 inch but make sure there is a 1/4 inch space room between the rim and the mixture. Cover the molds with aluminum foil wrap and seal.
- Steam for 30 minutes to an hour.
- When cooked, let it cool before putting in the refrigerator. Just run a thin knife along the edge of the mold and slowly turn it upside down on a plate. Best served cold as dessert or topping to cakes, ice cream, or halo-halo.
How to Enjoy Your Leche Flan the Right Way
Do you think that this recipe is over? No. There is a proper way to enjoy your Leche flan. Don't just take a spoonful and munch on it. Take a small spoon and get a small sliver of Leche flan make sure you get the caramel topping with that spoon, then let it slide into your mouth slowwwly. Let it linger for a little while inside your mouth and and just allow it to melt in there. And it is alright to let out a nice 'yummm' or 'hmmmmnn' sound or close your eyes for a bit while you are at it. This way you get to enjoy all its creaminess and it will definitely make you want for more. Now you realize why it is worth making that Leche Flan. Try it.
© 2011 Shan Moore