Leche Flan. Compare Prices on Llanera For Leche Flan in Bakeware. Leche flan is popular Filipino dessert composed of custard atop a pool of easy homemade caramel, baked in a flan mold to creamy perfection. Leche Flan is a dessert made-up of eggs and milk with a soft caramel on top.
It has been a regular item in the menu of most restaurants because of its taste, ease in preparation and long shelf life. Leche flan can be cooked in one large shallow bowl and cut into squares or wedges to serve. Alternatively, it can be cooked in smaller single-serve ramekins. You can have Leche Flan using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Leche Flan
- You need of Flan.
- You need 10 large of egg yolks.
- Prepare 3/4 cup of granulated sugar.
- Prepare 370 ml of evaporated milk.
- You need of Caramelized Sugar.
- It’s 1 cup of granulated sugar.
Leche flan is perfect by itself, but it can be served in many other ways. It is a popular topping for iced desserts in the Philippines like maiz con hielo and halo-halo. Leche Flan is the Filipino version of creme caramel. It is a sweet dish traditionally served as dessert at parties, fiestas, and other special occasions.
Leche Flan step by step
- In a bowl, strain your egg yolks on a strainer..
- Mix egg yolks, slowly stirring in sugar until dissolve completely..
- Slowly add in milk..
- Caramelize your sugar..
- In a mold, lightly coat the bottom of your mold with your caramelized sugar. Then pour in the egg mixture halfway through or depending how thick you want it to be. Repeat process..
- Steam for about 1 hour or more until it's cook through. Enjoy!.
It is also commonly used as topping for shaved ice such as halo-halo or in other treats such as floating island or graham de leche. Leche flan is traditionally steamed in the Philippines (where ovens were uncommon for many years), but baking it in a water bath is a great alternative if you don't have a steamer. — Giselle Krachenfels Leche flan is the Filipino version of French creme caramel. This easy to make custard is slowly baked in a water bath and chilled overnight before eating. The desserts of the Philippines are varied and rich with history. Many foods that were adopted and later became "Filipino cuisine" were heavily influenced by Spain, China, and America.