Filipino Leche Flan

Filipino Leche Flan

Leche flan (from leche, Spanish for milk) its a caramel custard, made with eggs, milk and sugar and flavored with vanilla. It originated from the regions along the border of  France and  Spain and was brought to the Philippines at the time of Spanish colonization.The ingredients are mixed and poured in an oval or round pan which is then placed in a larger pan of water and cooked on a stove or in an oven.The dessert, once firm, is chilled before serving.The sugar, after cooking, turns into a caramel syrup that coats the custard.

My recipe for today is one of our old time favorite, the Filipino Leche Flan. This is one of our legacy although it was passed to us by the Spaniards. Leche Flan is our constant companion in the dinner table especially during family gatherings. Adults and children love  it. Whatever the occasion is, you will never miss Leche Flan. It started as plain and simple egg custard but nowadays it comes with young coconut or yam. There are times it has preserved fruits inside. But I always like the plain one…just the egg yolk, milk and caramelized sugar. There is nothing better than that. Cooking Leche Flan is easy and the traditional way is to steam it for about 30 to 40 minutes in a medium fire. 

Here is the recipe. I don’t steam my Leche Flan instead I bake it.

Ingredients:

1 can  evaporated milk

1 can sweetened condensed milk

10 egg yolk

1 tsp vanilla essence

1/4 tsp lemon juice

For the caramel:

1 cup brown sugar

1 cup water

In a pan, mix water and sugar until there is no lump.

Heat and wait until it boils then turn the heat to simmering mode.

Simmer until the caramel is thick. 

Cool slightly and transfer to aluminum moulds.

Mix well the egg yolk, condensed milk and evaporated milk by hand.

Then add vanilla and lemon juice.

Use wooden spatula and mix gently until well combined.

Strain the mixture and gently pour on to the prepared moulds with caramel.

Fill only until  3/4 of the moulder.

Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.

Bake at 350 or 180 for 1 hour.

Cool and then set aside in the fridge.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan.

Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Note: You can also cook Leche Flan by the steamer, in a medium fire for 45 minutes to one hour.

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Leche Flan should be thick with dripping caramel sauce. Though its soft, it should not break easily when you slice it. Hmmmnn…lovely squares of joy!

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And the lovely thing to do..play around with shapes, you can use any size and shapes and I tell you the finished products are amazing. Here I used a heart shaped moulder and actualy is a cake pan. I love the outcome…

                                                                                                                            lecheflan300x225

I realized I dont have a proper platter for it…oh crazy me…quite disappointing but alright..still its pretty and looks so good and I think its kinda romantic provided you use the necessary details needed…Hmmmnn..better luck next time, for now you are just terrific, irrisistible and in no time at all, youre gone!!! Cheers to all and have a great weekend. Lets eat Lets giggle and Lets be merry.

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