I grew up always having leche flan during Christmas or special occasions such as town fiestas or birthdays. It is a traditional Filipino dessert which is similar to creme caramel. Although most of the creme caramel recipes use whole eggs or a combination of whole eggs and yolk, which makes the texture firmer due to the addition of eggwhites.
Here's my version of leche flan. For me and my children, our basis of a good leche flan is in the texture. It should be smooth and flan shouldn't have bubbles. Bubbles normally happens when flan is cooked on high temperature. Although, I know some people like it otherwise. I guess it's a matter of personal preference. It is cooked using a steamer but I prefer to bake it as I can control the temperature and it gives me the silky texture I am after. Steaming sometimes causes the bubbles,which I don't like, and I hate the the inconvenience of putting tea towels in between layers to prevent water droplets into my flan.
Happy Eating!
Leche Flan
Ingredients:
Set A
Flan mixture:
1 can of evaporated milk
1/2 can of condensed milk
1/4 c sugar
6-7 pcs. egg yolks
Rind from one orange*
Set B
Caramel syrup:
1 c sugar
1/4 c water
1. Prepare the pan by lining it with caramel syrup.
2.Combine water and sugar (Set B )in sauce pot. Do not mix. Cook until amber in color.
3. Pour the caramel on the pan, use either llanera** or any container which is overnproof. Set aside. Careful as the syrup is hot.
4. Mix all the Set A ingredients in a bowl by using a wire whisk. The mixture can be strained to remove some of the egg white strands, known as chalazae,that comes with the yolk sometimes.
5. Equally pour the milk and egg mixture into the pans.
6. Bake at 150deg C on steam bath until done. Make sure water level is half the container.
7. Cooking times may vary depending on the size of the flan however, to check if cooked, the flan should jiggle if slightly shaken. It will set as it cools down.
* lemon or lime rind maybe used
** I bought the flan moulds from our local Filipino store
