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Caramel Custard Dessert - Leche Flan
Origin of Leche Flan
Leche Flan is a dessert preferred for not only by Filipinos but also almost all the people around the globe and especially in Europe. It is also known as the caramel custard or crème caramel served in menus of many restaurants and also during special events such as feats, birthdays or even during ordinary time.
Its name originated from the Spanish words, flan de leche, means milk flan. This creamy dessert is characterized by having consisted mainly of eggs and milk topped with a caramel syrup at its top for a delicious appearance as well as taste. So if you’re planning to prepare this one famous dessert, prepare the following ingredients and follow the recipe below:
Leche Flan Recipe
- Moulders, circular or oblong shaped
- Measuring cups and spoons
- Aluminum foil
- 10 pieces raw eggs
- 1 big can condensed milk
- 1 big can evaporated milk
- ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup water
How to Make Leche Flan
- Using the eggs, get or separate the egg yolks from the egg white.
- Put the egg yolks to a bowl and mix and beat it.
- Add the condensed milk followed by the evaporated milk. Stir continuously and avoid bubbles to form.
- Set aside.
- Prepare the syrup: Set the fire into medium heat. Place the moulder into the fire and wait until it’s hot enough.
- Pour some sugar into it and add some water and let it boil until it becomes a syrup which is caramelized in a low heat fire.
- Spread the syrup throughout the moulder in order for it to be uniformly and evenly distributed.
- Put the custard that you set aside earlier into the moulder with the caramelized syrup.
- Cover the moulder with the use of the aluminium foil and let it steam to about 10 to 20 minutes.
- Remove from the steamer and let it cool.