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)
Cool for at least 5 minutes
Pour the egg yolk and milk mixture in the mold
Cover the top with aluminum foil
Steam for 30 minutes
Cool down then refrigerate
What's your favorite dessert?