Oh the Leche Flan, how this soft, melt- in- your- mouth goodness just makes my day! Just looking at this picture makes me drool, hoping that I’ll get myself into a party or an occasion really soon.
Leche Flans never fail to bring a sweet ending to just about any Filipino gathering or occasion.
Have you ever thought how these desserts are made into glass- like perfection? Or a better question would be, how they make it taste so delicious?
If you are like me, you probably tried a lot of Leche Flans in your life. But one that caught my attention is the unique flavor of the ones made in Bulacan. It has a sweet- tangy accent that is probably coming from the dayap rind.
Well, you don’t have to go all the way to Bulacan, (unless of course you are from Bulacan) to try their amazing Bulacan Leche Flan. Try making them at home!
INGREDIENTS:
- 12 pcs egg yolks
- 1 ½ can condensed milk
- 1 ½ can evaporated milk
- 1 ½ cups sugar
- 2 tsp dayap rind
- ½ cup caramelized sugar, ( ¾ cups sugar boiled in ½ cup water)
HOW TO COOK:
- In a mixing bowl, beat the egg yolks.
- Then add the condensed and evaporated milk, sugar, and dayap rind. Mix thoroughly.
- Strain the resulting mixture to make it fine then set aside.
- Make caramelized sugar by boiling ¾ cups sugar in ½ cup water.
- Pour the caramelized sugar in a mold or llanera.
- Pour the egg yolk- milk mixture.
- Prepare the steamer.
- Steam for 45 minutes to 1 hour until set.
- Remove from molds or llanera and serve. Enjoy!
IMAGE: pinterest.com
Also try: Leche Flan
