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Leche Flan: Not Just a Sweet But also an Easy to Prepare Filipino Dessert

Leche flan is a Filipino dessert that is composed of sweet and creamy custard with soft caramel topping. It originated from the regions of France and Spain and was brought to the Philippines during the Spanish colonization period. The word leche is the Spanish term for milk. Most halo-halos in our country have pieces of this dessert.

Aside from its rich delicious taste, this Filipino recipe is also easy to prepare. I was in elementary when I first learned preparing this dessert. If you have young kids, you can also teach them how to prepare this sweet dessert.

Leche flan is one of the most popular Filipino recipes eaten after a meal. It is commonly found in restaurants. It is always present in family gatherings and a staple in all special occasions.

If you want a sweet dessert, here are the ingredients that you need. Don’t worry, leche flan’s ingredients can be easily found in the supermarket nearest your home.

Custard:
  • 390 condensed milk
  • 390 evaporated milk
  • 10 egg yolks
  • 1 tsp vanilla extract or lemon essence

Caramel:
  • 1 cup brown sugar
  • ¾ cup water

Are you already excited to have your leche flan prepared? The cooking procedure for this Filipino dessert is round one hour and 30 minutes.

1) In a large enough bowl, mix well the condensed milk, evaporated milk, vanilla, and egg yolks. You may manually do this or use an electronic egg beater for more convenience.

2) In a sauce pan, pour in the water and the sugar. Bring the mixture into a boil until it caramelizes.

3) Pour the caramel into an aluminum mould. You may use any shape but the most commonly used shapes are oval or circular.

4) Gently pour the milk mixture on top of the caramel. The aluminum mould should be filled up to 1 to 1 and ¼ inch thick

5) The traditional way for cooking leche flan is to steaming it. Open steam it on top of a stove for 20 minutes. But due to the wide availability of ovens these days, you may also bake a flan. Just place the mould in a larger baking fan that is half field with hot water. Preheat the oven to around 370 degrees then bake the mixture for 45 minutes. (Tip: you can tell if it is already cooked by inserting a think clean stick. If it comes out clean, it means the custard is already cooked)

6) Refrigerate since a leche flan is best served cold.

Now that you have let your leche flan cool, you might already be too excited to eat it but doesn’t know how to serve it well. The solution to that concern is easy. Simply put a platter on top of the mould then quickly turn it upside down. This will place the golden brown caramel syrup on top of the custard.
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