Leche Flan (Filipino style). Leche Flan is a dessert made-up of eggs and milk with a soft caramel on top. It resembles crème caramel and caramel custard. This delicious dessert is known throughout the world.
Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered. It is one of the most popular desserts served at parties, fiestas, and other special occasions. This sweet dish is also popular in some Latin American and Caribbean countries. You can cook Leche Flan (Filipino style) using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Leche Flan (Filipino style)
- Prepare 3 tbs of water.
- You need 1/2 cup of sugar.
- Prepare 1 can of sweetened condensed milk.
- It’s 12 of egg yolks.
- It’s 1 tsp of pure vanilla extract.
- You need 2 cans of evaporated milk.
Leche flan was introduced to the Philippines during Spanish colonization and came by way of what's known as creme caramel-a custard dessert with a clear caramel topping. The name leche flan is translated into "milk custard," and is often much richer than Spanish flan because it includes more egg yolks, condensed milk, and is steamed. Leche Flan is the Filipino version of creme caramel. It is a sweet dish traditionally served as dessert at parties, fiestas, and other special occasions.
Leche Flan (Filipino style) instructions
- Add sugar and water to a small sauce pan. Turn heat to high whisking constantly. Boil until it starts to thicken, turning into a caramel consistency..
- When it turns golden brown QUICKLY pour sugar into 8 by 8 pan loaf pan. Coat bottom of pan evenly to make a crust at bottom of pan (it cools very quickly). Set aside..
- Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly..
- Most Important step…Hold a fine strainer over your pre-made caramel sugar coated pan. Pour mixture into strainer to catch excess goo from eggs. The mixture will go into strainer and then directly into the pan. This make the custard much smoother..
- Preheat oven to 350. Cover pan with aluminum foil. Place into a larger pan. Make a steam bath environment in the oven by pouring 2 inches of water in the larger pan. Bake 1 hr twenty minutes to 1 hr 30 mins. Or until center is clean when pricked with knife or toothpick..
- Cool for 30 minutes and then place in the refrigerator for a minimum of 6 hours. Invert onto a platter and it should come out very easily. You can play around with different molds too. I like Bundt shape..
It is also commonly used as topping for shaved ice such as halo-halo or in other treats such as floating island or graham de leche. Leche flan is traditionally steamed in the Philippines (where ovens were uncommon for many years), but baking it in a water bath is a great alternative if you don't have a steamer. In the Philippines, leche flan, which originated from the original Spanish term flan de leche that literally means milk flan, uses both evaporated and condensed milks, aside from the usual eggs, sugar, and vanilla ingredients. Place tin in a larger baking pan half filled with water. Place serving dish over top of loaf pan, and invert.
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