Leche Flan is definitely my favorite dessert. It's sweet and creamy, and it just melts in your mouth. Leche Flan is the Philippines' version of Creme Caramel. It's apparently the same thing as a Latin American Flan. According to Wikipedia, it's a custard dessert. Leche Flan is very easy to make. If I were in the Philippines, I would steam this dessert until it's done, but since I'm not and I'm too lazy for that, I'm going to bake it. The hardest part is probably making the syrup for the caramel topping, but there is a shortcut. So here it is ladies and gentlemen,
A Lazy Person's Lech Flan:
9 egg yolks
1 can evaporated milk
1 can condensed milk (if you're lazy like me) If you're watching the sugar, you decrease this amount to about 2/3 of the can.
1 teaspoon vanilla extract
Dark Corn Syrup This is my shortcut for making the syrup. I've also used maple syrup and it still works nicely
1. Place the egg yolks, evaporated milk and condensed milk in a bowl. Add the vanilla extract. Mix slowly*.
2. In the mold of your choice*, place a thin layer of corn syrup. The syrup should just cover the bottom of your mold.
3. Strain your egg and milk mixture into the mold*. Place the mold in your bigger container. Fill the container with water. Make sure the water level covers at least half the mold, but do not let it overflow.
4. Cover the mold with aluminum foil and bake in a preheated 370 degress Farenheit oven for about an hour or until a fork/toothpick comes out clean when you poke it. (The fork method is more reliable, so once you hit the 45 minute mark, check to see if it's done, then add baking time if needed)
5. Remove the mold from the water bath and allow it to cool totally before transporting or eating. (Trust me you do want to see what happens if you don't) When you are ready to eat it, which I hope you are by now, run a knife around the edges of the mold to loosen it up. Place a plate over the mold and turn it upside down. The flan should easily slip out perfectly onto your plate. Enjoy!
*To prevent bubbles from forming in out flan, we want to stir it slowly. We want a smooth and creamy leche flan, so bubbles are a no no.
*I prefer the traditional flanera, but I have a friend who has used a large ceramic container. She said it still worked. Whichever mold you choose, make sure you have a bigger container you can use for a water bath. *Straining the mixture into the mold removes all the other egg parts that just won't mix into the mixture.
PS. A friend of mine told me that she hated flan...that was until she tasted this flan. Now, the moment I say I'm going to make some, she just appears out of nowhere ready to eat this.
A Lazy Person's Lech Flan:
9 egg yolks
1 can evaporated milk
1 can condensed milk (if you're lazy like me) If you're watching the sugar, you decrease this amount to about 2/3 of the can.
1 teaspoon vanilla extract
Dark Corn Syrup This is my shortcut for making the syrup. I've also used maple syrup and it still works nicely
1. Place the egg yolks, evaporated milk and condensed milk in a bowl. Add the vanilla extract. Mix slowly*.
2. In the mold of your choice*, place a thin layer of corn syrup. The syrup should just cover the bottom of your mold.
3. Strain your egg and milk mixture into the mold*. Place the mold in your bigger container. Fill the container with water. Make sure the water level covers at least half the mold, but do not let it overflow.
4. Cover the mold with aluminum foil and bake in a preheated 370 degress Farenheit oven for about an hour or until a fork/toothpick comes out clean when you poke it. (The fork method is more reliable, so once you hit the 45 minute mark, check to see if it's done, then add baking time if needed)
5. Remove the mold from the water bath and allow it to cool totally before transporting or eating. (Trust me you do want to see what happens if you don't) When you are ready to eat it, which I hope you are by now, run a knife around the edges of the mold to loosen it up. Place a plate over the mold and turn it upside down. The flan should easily slip out perfectly onto your plate. Enjoy!
*To prevent bubbles from forming in out flan, we want to stir it slowly. We want a smooth and creamy leche flan, so bubbles are a no no.
*I prefer the traditional flanera, but I have a friend who has used a large ceramic container. She said it still worked. Whichever mold you choose, make sure you have a bigger container you can use for a water bath. *Straining the mixture into the mold removes all the other egg parts that just won't mix into the mixture.
PS. A friend of mine told me that she hated flan...that was until she tasted this flan. Now, the moment I say I'm going to make some, she just appears out of nowhere ready to eat this.
Picnic which my Leche Flan. The only problem with it was that there was too much syrup...though I know a few people who had absolutely no problem with that.
