As a follow through to the sisig recipe I have shown you, I thought it would be appropriate to present a dessert that is popular in my country – Leche Flan!
Also known worldwide as creme caramel, leche flan is one of the most favourite desserts in the Philippines. It is the star “panghimagas” (Filipino for dessert) in fiestas, birthdays and various occasions. That is why today I am giving you a luscious leche flan recipe.
In the Philippines we call it this dessert, originally from Spain, flan de leche. It is usually steamed on the stove top, although it can also be baked.
In my country, a spoonful of this custard is a reliable indicator that the halo-halo you ordered is categorised as “special”. Sweet, rich and creamy, it is indeed luscious…
Let me go off on a tangent for a bit. I would like to recall my formative years. There was a shelf of Disney encyclopedia-like books to aid my learning. As an 80’s kid, I also played rough in the streets playing on molehills of gravel and sand, with rubber bands and all sorts of street games.
I always came home with a bruise or a scratch that I nursed on my own. I was frightened my mom would scold me, plus it would hurt more when she pressed that medicine-infused cotton ball. On those occasions when I was invincible and had no cuts to cure, my first stop in the house would be the fridge!
My eyes would pop out with delight when I see moulds of this lovely flan made by my mom. Everywhere I have witnessed diners with their eyes and faces change at the sight of this decadent custard. They let out booming “wows”, eyes rounding double their size. Or even mouths gaping in awe.
Without further ado, I want to share my recipe of this famous Filipino dessert. I made it the traditional way – using a steamer. You have the option to bake it. I guess as a newbie it is best that I start off the old school way.
- 10 egg yolks from large eggs
- 1 300 ml can sweetened condensed milk
- 1 250 ml carton fresh milk or evaporated milk
- 6 tablespoons sugar
- 2 oval moulds large
Place 3 tablespoons of sugar in each mould. Set llanera over low heat until sugar is melted and golden. Using tongs, move or shake llanera repeatedly over flames to prevent sugar from burning and to distribute melting liquid on the bottom of mould. Remove from heat and allow caramel to cool and harden.
In a mixing bowl, combine the egg yolks, fresh milk and condensed milk. Gently stir in a circular motion until blended.
Cover the moulds with foil and cook in a steamer for approximately 30 to 45 minutes. Alternatively, bake in a 375 F oven for about 50 minutes to 1 hour. To check if the custard is cooked, insert a toothpick in the middle of the flan. If the toothpick comes out without traces of the custard, it is cooked.
Remove from the steamer/oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with the caramel on top.
Top it with your favourite fruits, like a red cherry in the middle or slices of peaches. Anything goes with this ambrosial flan. I like mine as it is – simple, creamy and luscious.