Leche Flan. 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 resembles crème caramel and caramel custard.

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. Leche flan is perfect by itself, but it can be served in many other ways. You can cook Leche Flan using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Leche Flan

  1. You need 10 of egg yolks (from large eggs).
  2. It’s 14 oz of condensed milk (397g).
  3. You need 1 tsp of vanilla extract.
  4. It’s 1 1/2 cup of granulated white sugar.

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. 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 instructions

  1. Prepare steamer by boiling 2 liters of water..
  2. Set molds on the stove under low-heat setting. Add sugar and gently swirl using until it caramelizes. Set aside to cool and harden on a flat surface..
  3. Whisk yolks in a bowl. Add condensed milk and vanilla extract. Mix thoroughly..
  4. Pour mixture into molds. Cover with foil..
  5. Steam for 20 mins..
  6. Using a knife, thin spatula, trace lining of molds to loosen the flan. Put serving plate on top and turn upside down. Tapping the bottom of the mold helps to transfer flan to the plate..
  7. Set aside to cool then serve. (Best served cool.).

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. Learn the secret to making a very smooth and silky leche flan you could ever make.

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