Leche Flan

Leche flan which literally means milk custard is one of the influences that Spain left in our cuisine. It is the Filipino version of caramel custard which is almost similar to Mexican or Spanish flan, the difference being the Philippine version uses only egg yolks which gives it a creamier texture, and is steamed as compared to caramel custard which is baked quite often. In the Philippines, leche flan has traditionally been cooked in oval-shaped aluminum molds which we call “llanera”. But it’s ok to use any steamer-safe or oven-safe (in case you want to bake it) mold you prefer.

Llanera Photo

Leche Flan is probably one of the best known desserts in Philippines. It is often served in fiestas, parties and social gatherings. The dessert table is just not complete without it. The delicious brown caramel topping makes it irresistible…but wait until you take a bite of the custard filling --- it’s unforgettably delicious!

If you are thinking of what to do with the egg whites, you can always use them to make meringue kisses.

* I shared this on What's Cooking Wednesday,  What's on the Menu Wednesday, Real Food Wednesday, Miz Helen's Country Cottage's Full Plate Thursday and It's a Keeper Thursday.

Prep Time: 5 minutes     Cook Time: ~45 minutes      Yield Two 7-inch diameter molds 

Ingredients:

• 12 egg yolks
• 1 can evaporated milk
• 1 can condensed milk
• 2 Tbsp grated lemon rinds
• ½ cup sugar

Procedure:

1. In a clean stainless steel saucepan, melt ½ cup sugar over medium low heat until it is bubbling and brown.  Don't use a non-stick pan because sugar won't melt well on it. Be patient. Do not stir at all. Just swirl the pan gently once some color begins to appear. Do not overcook the sugar or you will end with a bitter taste on your flan.

2. Once you have achieved the desired color, pour into  the molds. (I used two 7-in round aluminum pans). Swirl to coat the bottom of the mold.

3. Next, prepare the flan. In a mixing bowl place 12 large egg yolks (whites carefully separated). Using a whisk, gently beat the egg yolks. 


4. Add the evaporated milk, condensed milk and lemon rinds. Mix thoroughly using a whisk, but gently so as not to agitate the mixture too much and add bubbles that will get in your cooked flan. Strain through a fine sieve (or cloth). Fill each mold with the egg-milk mixture until almost full. Don’t worry that it will overflow as it cooks. Leche flan does not rise nor expand during cooking — it only becomes firm.

  

4. Cover molds individually with aluminum foil. Arrange in steamer and steam over low heat for about 45 minutes to 1 hour or until the flan is well set. Steaming over low heat will help reduce bubbles forming inside the flan).
OR Place the molds on a larger baking pan half filled with very hot water. Bake at 375 degrees for about 45 minutes in a preheated oven.

5. Remove from heat. Cool it down before serving.

6. Run a thin knife around the edges of the pan to loosen the Leche Flan. Place a platter on top of the pan and quickly turn upside down to position the golden brown caramel on top. Serve!

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