Filipino Leche Flan

A few weeks ago, I posted my Filipino Custard Cake and on top of it is a custard with caramel sauce. My son commented that it is kinda confusing because in his opinion, he prefers only the Leche Flan, theres not a need for a lemony chiffon cake below.. ha ha ha. I really laughed and one of my friend told me that I should tell my son the purpose of this cake is to confuse him. ha ha ha. Anyway here is the recipe of the custard itself only.

Before I go on..I wanna say thank you to Jen of JENerally Informed and Leslie of The Happy Now Blog Link Up. My Filipino Pandesal is by chosen by Jen. Oh I am so thrilled seeing my Pandesal in the array of choices. If you love parties, please consider their place as its happy with great ideas for recipes and parties. Yes, Im thrilled again for the second time because Michele, The Queen Bee Baker picked my Filipino Pandesal as one of her featured posts. These things make me happy because our cuisine is barely existing in other parts of the world.

Leche Flan ( from Leche, Spanish for Milk ), is a caramel custard made with eggs, milk and sugar and flavoured with vanilla. It originated from the regions along the border of France and Spain. It was brought to the Philippines at the time of Spanish colonisation. 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.

It 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.

Printable Recipe

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 moulder.

Mix well the egg yolk, condensed milk and evaporated milk using spatula (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.

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!

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...

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