Leche Flan. It was the first time I attempted to make leche flan myself this was done sometime back when I made a post on Razon’s halo-halo few months back. It was not that perfect as it has air pores on most of the custard especially the batch that uses aluminum molds or llanera and the caramel was a bit bitter sweet. Now I adjusted the recipes particularly the procedure to rectify what’s went wrong. The sweetness and bitterness of the caramel can be determined by its color. Light color means sweeter but less bitter compared to the darker color which is more bittersweet. The absence of air pores on the custard means very rich flavor and porous custard firmer. I myself prefer the later one with some air pores. “Hindi nakakaumay”. There are countless version of this popular Pinoy dessert. It is usually steamed in a bamboo steamer but some version are baked in an oven or even steamed in a pressure cooker. This recipe is self explanatory and I would say it is more instructive compared to most that I have seen. Good luck.
For the custard
12 medium size eggs
3 big cans condensed milk
1 big can evaporated milk
2 teaspoon of vanilla extract
1 teaspoon finely grated dayap or lemon rind (optional)
For the caramel
1 1/2 cups sugar
1/2 cup water
In a small saucepan, pour water and place the sugar at the center whirl the pan a few times to distribute the sugar. Bring to a boil over a medium heat without stirring, instead whirl the pan occasionally until all the sugar are melted and is amber-caramel in color. Immediately pour just enough caramelized sugar to evenly coat the bottom of each mould. Let cool and keep aside. Warm in a hot bath of water before opening the milk cans. Using 2 big bowls separate the egg yolks from the whites of each egg, keep aside whites. Gently beat the yolk using a whisk, do not over beat. Now add condensed and evaporated milk slowly while gently stirring with the whisk. Add the vanilla, rind while continuously stirring slowly to avoid creating bubbles. Pour the mixture on the caramel coated moulds. Steam for 20-40 minutes or until no mixture sticks to the tooth pick when pricked at the middle of the flan. Let it cool and chill in the refrigerator before serving. To serve, run a knife around the edges of the mold and invert into a serving plate, let the caramel flow over the leche flan.
my fave dessert, thanks for the recipeReplyDelete
Mrs. Maan PinedaReplyDelete
My hubby love's this dessert,di ko pa po na try gamiting yung plastik mold na ginagamit for puto, hindo po ba masama or matutunaw yun kapar yun ang giamit sa steamer?
Hi Mrs. Maan Pineda,ReplyDelete
I think ok lang siguro, they are made for that purpose anyway.
hmm how much sugar do i need to add to the egg yolks, condense and evap? as for the recipe you have 1 and 1/2 sugar is only for the caramel , but in the the cooking procedure you stated to add sugar to the mixture of eggs and milk.ReplyDelete
No we don't need sugar on the custard, already rectified the cooking procedure.Thanks.ReplyDelete
Hi, san po ba nakakakuha ng mold? Pwede mo bang gamitin yung plastic na ginagamit sa mga asian restaurant na lalagyanan nila ng mga sauce to go? Ung may takip? O matutunaw ba un?
Pwedeng gamitin yong mga mold na ginagamit sa muffin or yong mga tempered glass gaya ng pyrex or correl. Yong plastic ay matutunaw sya kaya hinde pwede.
Hi po! I wanna thank you for this site. I am learning a lot. :) I have tried several recipes from you and they're quite good. :)ReplyDelete
Anyway, I have tried cooking leche flan before using a steamer. This time, I wanna try your mixture but I don't have a steamer (and I can't find materials to improvise) hence, I'll use the oven instead. I just don't know what temperature setting I should use and how long should it be. Can you help me about this please? Thank you very much. :)
I have not tried it myself therefore I am not sure how it will turn up.
If you have a big deep baking pan place a grill inside then where the llanera could sit. Pre heat the oven at 350degF, add some boiling water to the baking pan, then your llanera with the custard mixture. Cover with aluminium foil and ensure that condensation will not drip to the mixture. Bake for 40 to 45 minutes timing will defend on a lot of factors, adjust as necessary.
I tried this before and its super delicious.. I followed the procedures you mentioned above and really taste so good...Thanks a lot.. Thanks for this helpful site.. - SheReplyDelete
It's my pleasure, glad the recipe works with others.
too much sweetness...ReplyDelete
pwede naman po siguro bawasan ung condensed milk ayaw ko ng masyadong matamis diba? magfoform pa rin naman siya dba?ReplyDelete
Puwede po but I have not tried it myself.
palagi akong nagluluto nito pero bakit mas marami ang concense kisa sa evap.?for 12 eggs: 2 1/2 cans(big)evaporated milk and 1 1/2 cans(big)condense milk
hi po pwede po bang magbigay kayo ng estimated serving po ng bawat item kc po gus2 q pong mag business ng gani2, pwde po ba??? at sa siomai din po tnx po kung elan pong servings ang nagagawa ng mga ingredients na nakalagay tnx po.....ReplyDelete
rowena: ilang servings po ba ito na recipe? good for how many people po ba to?ReplyDelete
Kong ang tanong mo ay kong ilan puto moulds and magagawa ng recipe na ito,mga 24 to 28.