Leche Flan
Sweet, soft, creamy, and delicious. With its enigmatic yellow custard base and golden caramel top, you will surely have a grand time munching on this sweet dessert.
From kids to kids at heart, every one loves a slice (or two!) of the sweet and filling leche flan. In every party, a plate of creamy flan is a staple. Nowadays, it has evolved with flavors that highlight its sweet taste even more. Have you tried an ube leche flan? Or a bite of mocha flan?
Like other native desserts and kakanin, every region in the country must have their own flare of the leche flan. Nonetheless, one thing is for sure – the leche flan is a palate staple that excites the self like no other.
A world renowed Filipino food, it is easy to prepare and light on the budget. You only need a couple of ingredients, patience and the sweet cravings of a kid. Oh and no calorie counting just yet!
Surprise your family and friends with this creamy dessert. As complicated as it may seem, this is an easy to follow dessert – even the kids can help you inside the kitchen. Grab your pens and paper and let's get cooking!
Ingredients
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract
juice of half a dalandan (for a richer Filipino taste; otherwise, it is optional)
Procedure for cooking
In a bowl, crack open all your eggs. Separate the egg yolk from the egg white using a spoon. If this is difficult, you can use a yolk separator to ease the process. After getting all the yolk, use a fork or an egg beater to beat the eggs.
Pour a can of condensed milk, followed by fresh milk. Stir the mixture continuously until the yolk and the milk combines and blends in one color. Add a teaspoon of pure vanilla extract and dalandan. Do not overmix; the leche flan will have a bitter taste. Set the mixture aside as you prepare the llanera.
Traditionally, use a llanera (pronounced as lya-ne-rah), a local molder used in the Philippines. If not possible, substitute an ordinary molder instead. Place it on top of the stove over low heat.
Sprinkle some brown sugar on the molder. Wait until the sugar caramelizes. Once done, spread it evenly and let it cool for 5 to 10 minutes to harden. Pour the flan mixture in every molder and cover with aluminum foil.
Prepare the steamer. Place an adequate amount of water for boiling, depending on the volume of the pot. Place the covered molders, cover with lid and steam for at least 35 minutes. Once done, let the mixture cool downbefore placing inside the refrigerator. For best results, keep it inside the refrigerator overnight.
Best served on its own or over a Halo-halo. It too can be made a cake or puto topping.
Did you know that Leche Flan is amongst the many Spanish contribution to Filipino desserts? During the Spanish era, colonizers brought this simple-to-do dessert to our shores. Ever since, it stuck and has become a sweet staple in every celebration.
To state, the name could mean "milk custard". In reality, this Spanish after-meal treat is actually from the French crème caramel (caramel custard). Today, most Spanish-speaking countries, France, England, United States, and surprisingly other Asian countries have now their version of this sweet dessert loved by all.
Despite the confusing origin and its increasing popularity, one thing is for sure: Leche Flan will always be a delicious part of Philippine Cuisine for generations to come.
From kids to kids at heart, every one loves a slice (or two!) of the sweet and filling leche flan. In every party, a plate of creamy flan is a staple. Nowadays, it has evolved with flavors that highlight its sweet taste even more. Have you tried an ube leche flan? Or a bite of mocha flan?
Like other native desserts and kakanin, every region in the country must have their own flare of the leche flan. Nonetheless, one thing is for sure – the leche flan is a palate staple that excites the self like no other.
A world renowed Filipino food, it is easy to prepare and light on the budget. You only need a couple of ingredients, patience and the sweet cravings of a kid. Oh and no calorie counting just yet!
Surprise your family and friends with this creamy dessert. As complicated as it may seem, this is an easy to follow dessert – even the kids can help you inside the kitchen. Grab your pens and paper and let's get cooking!
Ingredients
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract
juice of half a dalandan (for a richer Filipino taste; otherwise, it is optional)
Procedure for cooking
In a bowl, crack open all your eggs. Separate the egg yolk from the egg white using a spoon. If this is difficult, you can use a yolk separator to ease the process. After getting all the yolk, use a fork or an egg beater to beat the eggs.
Pour a can of condensed milk, followed by fresh milk. Stir the mixture continuously until the yolk and the milk combines and blends in one color. Add a teaspoon of pure vanilla extract and dalandan. Do not overmix; the leche flan will have a bitter taste. Set the mixture aside as you prepare the llanera.
Traditionally, use a llanera (pronounced as lya-ne-rah), a local molder used in the Philippines. If not possible, substitute an ordinary molder instead. Place it on top of the stove over low heat.
Sprinkle some brown sugar on the molder. Wait until the sugar caramelizes. Once done, spread it evenly and let it cool for 5 to 10 minutes to harden. Pour the flan mixture in every molder and cover with aluminum foil.
Prepare the steamer. Place an adequate amount of water for boiling, depending on the volume of the pot. Place the covered molders, cover with lid and steam for at least 35 minutes. Once done, let the mixture cool downbefore placing inside the refrigerator. For best results, keep it inside the refrigerator overnight.
Best served on its own or over a Halo-halo. It too can be made a cake or puto topping.
Did you know that Leche Flan is amongst the many Spanish contribution to Filipino desserts? During the Spanish era, colonizers brought this simple-to-do dessert to our shores. Ever since, it stuck and has become a sweet staple in every celebration.
To state, the name could mean "milk custard". In reality, this Spanish after-meal treat is actually from the French crème caramel (caramel custard). Today, most Spanish-speaking countries, France, England, United States, and surprisingly other Asian countries have now their version of this sweet dessert loved by all.
Despite the confusing origin and its increasing popularity, one thing is for sure: Leche Flan will always be a delicious part of Philippine Cuisine for generations to come.