In any Filipino gathering (birthdays, Christmas, New Year, and town fiestas) or at any Filipino restaurant, you will most likely find leche flan as part of dessert. It's an all-time favorite and a perfect way to end a savory, special Pinoy meal. Growing up, I'd beg my Mother to make some; to this day, when I go home to the Philippines I still do. But because she's not here, I had to find a recipe and make it myself.
It is sweet, creamy, incredibly heavenly and filled with wonderful memories.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
10 large eggs
1 can condensed milk
1 cup fresh or evaporated milk
1 cup granulated sugar
1 tsp vanilla extract
Separate the yolks from the egg whites (use only the yolks)
Beat the yolks
Mix in the condensed milk, fresh/evaporated milk and vanilla
Melt and caramelize sugar on the stove top
- keep a close eye on the caramel as it burns easily
- take extra care when handling caramel as it is very hot (250° F / 120° C at hardball stage to 320°F / 175° C at hard crack stage)
- if you have oval-shaped tin containers called llaneras, it's easier as it can go directly on the stove top. I have yet to find some in Dubai (if not, I'll buy some from home soon); in the meantime, I'm using ramekins.
Spread the caramel evenly on the flat side of the mold (it doesn't have to be perfect, it will spread later during steaming)