Leche Flan

In the Philippines, flan is known as Leche Flan — literally milk flan — a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche Flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche Flan is a staple in celebratory feasts.

In other counties, it is called Crème caramel (kʁɛm kɑʀɑ'mel), flan (flɑn), or caramel custard. This is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.

I've been missing this sweet dessert for some time now. I tried making one but ended up having a pudding. Good thing a friend from Italy visited me and showed me the ropes. We don't have gas stove here in Germany so home made caramel syrup is not feasible. Traditionally, we put sugar in llanera and heat it on the gas stove until thick syrup forms.   Good thing there's caramel syrup in bottles in the grocery which makes for a great substitute.

Photos by SDeluz

Ingredients:

5 egg yolks

1 whole egg

1 can condensed milk

1 can evaporated milk

lemon rind or 1/4 tsp vanilla flavoring

Procedure:

1. Prepare caramel syrup (arnibal) and put in pudding cup (llanera).

2. Prepare the steamer til water boils.

3. In a bowl, gently mix condensed milk and evaporated milk. Make a forward backward motion to prevent bubbles.

4. Strain the eggs in the mixture.

5. Strain 3x making sure to clean the strainer in between use.

6. Again, try mixing with forward backward motion to prevent bubbles.

7. Pour on pudding cup (llanera) and cover with foil.

8. Steam for 40 minutes or until inserted toothpick comes out clean.

Tip: Once on the steamer, lower the heat so as water is NOT briskly boiling. Water should only be in the brink of a boil.

Thank you Lui Lakbayera for the visit and the recipe!