Leche Flan: The Yummiest Dessert Ever

I love everything sweets! From candies to simple desserts is perfect to ease all the mood swings of the day...

Leche Flan also known as Creme caramel flan or simply caramel custard, is pretty much a rich custard dessert with a layer of soft caramel on top made with whole eggs, milk or cream and sugar combine together. Sounds yummy, right?

If you are looking for something new for a dessert recipe, you'll definitely enjoy this one. It is easy to make according to your own suit of tastes.

What's the difference?

All I know is that it has one thing in common. It is composed of whole eggs, milk and sugar in its mixture. Yep! Just don't forget to drink a lot of water after eating this to give you the full satisfaction! Burrrppp!

It is easy to be mistaken a flan as a custard.

No, a custard from a flan. Actually, a flan is a kind of custard which is probably the most famous and widely adapted custard dessert in the world.

According to The Food Timeline, it is important to note that custard was not unique to Europe. Similar recipes flourished in Asia.

As for the history of Custard started way back in the Ancient Romans. They're cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.). Food historians generally agree that custard, the sweet almost pudding-like substance the Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc.

And then there's "Creme Caramel"...

It is the European counter part of baked custard. It originates in France. A light egg custard that is baked in a caramel-lined mould in a water bath. After the custard is baked, it is chilled and then turned out of the mold....In Spain, it is called flan and in Italy, crema caramella."

• Wowwowwwila! It tastes yummiliously, creamier, and lusciously sweet!

• It is surely loved by the whole family.

• They're simple and easy to do at the comfort of your home.

• It is perfect for holiday, parties, or just to chill out.

• You can make different twists and flavors according to taste.

This is going to be one of my comfort food that I don't want to miss every now and then. Have fun watching these free interactive instructions on how to make a Leche Flan in your own space.

Shhhh...I don't know if all will agree. Having to realize that this is definitely the yummiest dessert I ever tasted so I can't wait to share this dessert recipe! Tell me what do you think? Surely, you can't wait to taste some more... Okay. Roll the dice please..

Ingredients

♥ Approximately 12 egg yolk

♥ 1 can condensed milk

♥ 1 pint evaporated milk or any kind of milk

♥ 1 tbsp. vanilla

♥ sugar to caramelized

♥ 1 cup water

Here's what to do:

Blend all ingredients in a blender.

Pour mixture into a loaf tin lined with caramelized sugar.

Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

To caramelize sugar: Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Dulce de leche, a dense, creamy caramelized milk "jam," is Argentina's favorite homegrown postre (dessert). As an accompaniment to a simple peeled banana, it is Argentine childhood incarnate, and its appearance at the table is sure to trigger Proustian flights of memory and rapture in adults.

For dulce de leche

• 1 vanilla bean, split lengthwise

• 1 quart whole milk

• 4 cups sugar

For flans:

• 1 large egg

• 8 large egg yolks

For caramel:

• 1/2 cup sugar

• 1/2 teaspoon light corn syrup

• 2 tablespoons water

Preparation

Make dulce de leche:

Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.

Make caramel:

Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:

Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

Recipe Courtesy of Epicurious

Yes, you heard it right! Since pumpkins are very versatile it is used in cooking from the fleshy shell, to the seeds and even the flowers are the edible. So, here's one of the leche flan recipes made from pumpkins.

♥ 2 cups kalabasa (pumpkin), cut finely

♥ 1 cup condensed milk

♥ 3 eggs

♥ sugar

♥ 1/2 teaspoon dayap (lime) or vanilla

Directions:

1. Boil the squash.

2. Mash until smooth.

3. Add eggs, mil, rind or vanilla. Strain.

4. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.

5. Place the squash mixture into the llanera, and steam for about 20 minutes.

Recipe Source: Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.

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Leche Flan: The Yummiest Dessert Ever by Naiza Oclares is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at yummiest.dessert.ever.com.