Friday, February 19, 2010

Leche Flan Friday

It's a foodie friday. And on my day off, again I crave to eat something sweet. Aside from dreaming about eating Kare-kare, Igado and Papaitan, preparing homemade LECHE FLAN is just enough to tame my cravings for any other Favorite Filipino recipes...just unless you want to give it a try here too...
1 can evaporated milk
1 can condensed milk
10 egg yolks
1 tsp vanilla extract
For caramel:
1 cup sugar
3/4 cup water

Estimated cooking time: 1 hour
In a saucepan, mix sugar & water. Bring to a boil for a few minutes until the sugar caramelize.Pour caramelized sugar into aluminum moulds and spread caramel on the bottom of the moulds. Mix well evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. Cover moulds individually with aluminum foil.

Steam for about 20 minutes or you can bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking. Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
See complete list of Recipes you want to try at home:
Filipino Cuisine: Recipes from the Islands
The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

1 comment:

  1. Wow leche flan just ate one this afternoon. I was told not to beat the egg yolks because you wouldn't want them to create bubbles. But you've got a different way of melting the sugar. I really love eating leche flan. I was always mesmerize by how did the brown thing go on top. My mom made a leche flan before but it wasn't as perfect as the picture above. I'll try to make one as my present to myself for passing the California Online Food Handler Training and Certification last week.



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