Leche Flan!

I didn't know that one of the Philippine's favorite desserts, Leche Flan, is so easy to make! I have been doing this for a month now after a friend from Qatar posted a picture of her first (but successful) attempt to make Leche Flan. Within that same day, I created one for my self! Since then, I have been doing this dessert almost every week. Haha. Hello calories!

Of course I made use of my favorite food blogger's site, Panlasang Pinoy, plus another equally inspiring food blogger, Foodtrip28's leche flan YouTube video for the recipe. These food bloggers are THE MEN!!!

Below is the combination of both Panlasang Pinoy and Foodtrip's recipe plus my additional comments and inputs. Enjoy!

Materials and Ingredients:

I have a lot of eggs and cans of milk here because I was asked to make leche flan for a party. 

The ingredients below can fill two containers of the above aluminum foil container.

6 pieces raw eggs (you will need only the yellow part) (SR 4.00 per pack of 6 eggs)

1 small can (300mL) condensed milk; Nestle sweetened (SR 5.50 each 300mL can)

1 small can (150mL) evaporated milk; Bonny brand (SR 2.50 each 159mL can)

4 tablespoons granulated sugar (white sugar will do!)

1 tsp vanilla extract (optional)

3/4 cup water

Mold (aluminium foil molds sold in Sarawat will do!)(Supra brand SR 6.50/pack of 10 aluminum foil containers)

Steamer - I own a 1.8 L rice cooker/steamer which can fit two aluminum containers.
Cooking pan

Cooking procedure:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). Tip: remove all the whites, the slimy, translucent ones.

Scoop the egg yolk using a spoon and let the albumen (egg white) separate.

2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater.

3. Add the condensed milk and mix thoroughly. 

4. Pour-in the evaporated milk and mix well. Add the vanilla extract (optional) and mix. Set aside.

5. In a cooking pan mix 1/4 cup water and 4 tablespoons granulated sugar then put on low to medium heat.

Mix thoroughly (continuous stirring) until the sugar and water solution turns into light brown color (actually slightly yellow). It takes 15 to 20 minutes before it finally turns to yellow, so be patient. Do not over heat or else the caramel will taste bitter! 

6. Spread the caramel (liquid sugar) evenly on the flat side of the mold. Make sure to spread the caramel quickly since it dries up within 10 seconds! 

7. Wait for 2-3 minutes to let the caramel harden a bit (if poured earlier, not allowing the caramel to harden a bit, you will not get a dark colored top!) then pour the egg yolk and milk mixture on the mold. Fill the mold to about 1 inch thick. 

8. Cover the top of the mold using an Aluminum foil.

9. Place water on the steamer up to ½ full. Steam the mold with egg and milk mixture for 35 to 40 minutes. You can tell when the Leche Flan is cooked by inserting a knife/fork; if it comes out clean, it is cooked. 

10. After steaming, let the temperature cool down then refrigerate. 

11. Serve during dessert. Kalas!


Anonymous said…
will definitely try these one this coming weekend, those pictures are really yummy, nice one!
Anonymous said…
••• i'll try this one too. antagal ko ng gusto matutunan magluto nito. buti na lang nakita ko sa blog mo after searching about prometric. thanks a lot. laking tulong talaga nito sa prometric este sa pag gawa ko ng leche flan. forget muna ang diet. haha. pls do help me also to pray for my prometric exam this april 2012. thanks in advance. God bless. ~ 'lieh ^_^
Charles Morales said…
i'll try to do this later! haha. :D thanks for the post!
Anonymous said…
Thanks for thia blog!! It helps me a lot...
Anonymous said…
You put 6 egg yolk on the recipe yet it's obvious it's more than 6 in pictures. I don't know if you're doing this on purpose and just messing around but 6 egg yolks with 1 can condensed milk and 2 can evap milk will render it too sweet. This recipe is wrong!
Sa Akin Lang Po said…
Ever tried reading the caption? It saves you time typing, thinking, and whining. Cheers.

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