Friday, March 22, 2013

Leche Flan Recipe

I went home to notice that my wife had already made a leche flan so I have nothing to do but to start scooping them until one of the llanera is almost half emptied. But then I realized that I ate a lot, and I need to control also because I am avoiding high sugary foods because we have a diabetes history in our family.

Anyway, for some, Leche flan is a popular dessert to to eat with Suman (sticky rice) or serve with sweetened macapuno (young coconut) and ube (purple yam), or just serve as it is.

This dessert is one of the recipes that is almost available during celebrations and served during Christmas, new years, or fiestas in the Philippines. I asked my wife on her recipe and she was so generous enough to share to us her leche flan recipe.

So here are the ingredients the we need to make this dessert. This recipes makes 4- 5 llanera of Leche Flan.

Leche Flan Ingredients:
12 Egg Yolks
2 Cans Condensed milk (14 OZ.)
5 Cans small Evaporate Milk
2 Cups Fine White Sugar
2 Tablespoon Vanilla or ¼ Teaspoon grated dayap rind (Optional)

You will also need the following:

How to make the Caramelized Syrup:

1) In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. 

2) Pale brown means sweeter and too dark means bitter. 

3) When you have achieved the desired color, pour the syrup in the llanera and make sure to coat all the parts of the pan.

How to make the Custard:
1) In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.

2) Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.

3) Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.

4) Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.

5) To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.


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