Leche Flan is definitely one of the favorites when it comes to Filipino desserts. It is rarely absent on special occasions like birthdays, christenings, weddings, and fiestas.
Since it’s always a must in the menu, it’s time for us to learn how to make this at home. Who knows, you can even turn this into business. Learn how here:
INGREDIENTS:
For the Flan:
- 12 egg yolks, beaten
- 1 can evaporated milk (or whole milk), (354 mL)
- 1 can condensed milk, (410 mL)
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- water (for steaming)
For the Caramel:
- 3 tbsp water
- 1 cup light brown sugar
HOW TO MAKE:
- Prepare individual llanera (or two 9 x 2 in flan molds) and set aside.
- Start by preparing the caramel. In a saucepan, bring the water to a boil then reduce low heat before adding the sugar.
- Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
- Immediately pour the caramelized sugar into prepared individual flan molds. Evenly spread the caramel in the molds. Set the molds aside.
- Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer and bring to boil.
- In a separate bowl, combine evaporated milk, condensed milk, sugar and vanilla.
- Gently pass the beaten eggs through a strainer into the bowl.
- Stir to combine and mix thoroughly.
- Pour the mixture into the prepared flan molds containing the caramel.
- Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside) and steam for 30 minutes or until firm.
- Set aside to cool and then refrigerate for at least 2 hours.
Tip: Run a knife along the edges of the flan molds to loosen. Turn the molds over onto a platter or individual plates. The flan should come out easily with the caramel on top.
IMAGE: yummy.ph
Also try: Bulacan- Style Leche Flan
