Ah, another testament to the Filipino's sweet tooth. Leche flan can be eaten as dessert, or as the final topping on halo-halo that makes it extra special. This is usually served on special occasions such as Christmas. Indeed, when I see leche flan it gives me the warm feeling that I get during the yuletide season.
We've had a couple of friends have a taste and they loved it. However, they also suggested adding some lemon zest to give it more flavour so I added that ingredient here.
Many thanks to Myra for this recipe! She invited my wife over to their house to cook some leche flan and Pavlova and when my wife phoned me about it at the office, I asked if we can share the recipe here. This cooking session was for a party (enough for around 10 moulds) but if you don't need that much, you can just use half of all the ingredients to make a smaller batch. You will also need a steamer and moulds. Thanks again!
Ingredients:
2 cans (395g each) condensed milk
2 cans (375ml each) cream
2 tsp vanilla
1/2 tsp lemon zest (optional)
2 cups sugar
1 cup water
You will also need containers to mould the leche flan in. The traditional ones are oblong-shaped aluminum containers called llanera.
Procedure:
In a bowl, mix thoroughly the cream, condensed milk, egg yolks, vanilla and zest. Then use a strainer (cheesecloth is good) to remove any solid particles. Then pour this mixture into the moulds, about an inch thick will do nicely.
Cover with aluminum foil, then steam for about 45 minutes or until a knife inserted into the flan comes out clean.
Set aside to cool, then refrigerate.
To serve the leche flan: slide a thin knife inside the perimeter of the mould to loosen the leche flan. Then place a plate on top of it, then invert. The leche flan will then be dislodged onto the plate with the caramel on top, some of it oozing at the sides.
It's Christmas time!
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Hi!
ReplyDeleteNice blog! amazing recipe....
Good one! thanks for sharing this.Keep it up!
James Parker….
Chef Gulzar
Thank you Chef!
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