Being known throughout the world, this custard dessert topped with a soft caramel is typically known as crème caramel or caramel custard or simply ‘flan’. But in the Philippines, this delicious and creamy dessert is nationally called as leche flan (from the Spanish origin flan de leche, which literally means ‘milk flan’). The Philippine leche flan is much heavier version than that of its original recipe which is made of more egg yolks and condensed milk.
This is one of the most requested dessert especially during celebrations such as town fiestas, parties, Christmas and New Year’s. I bet, among the desserts served on the table, this one comes to be the quickest to vanish before your eyes.
But just like the many popular dish, you may discover various variations in creating a Filipino-style leche flan. But the traditional recipe calls only for egg yolks, condensed milk, evaporated milk and sugar while steaming is the classical method of cooking it.
- 10 pieces of raw eggs
- 1 big can of condensed milk
- 1 big can of evaporated milk
- ¾ cups of granulated sugar
- 15 g of vanilla extract
- ¼ cup water
Other things you need to have:
- moulders (lyanera)
- aluminum foil
How to prepare the custard:
- Only the eggs yolks will be used in this recipe. So, using all 10 eggs, separate the white from the yolks.
- Place the egg yolks in a mixing bowl. Beat it well.
- Pour the condensed milk to the bowl, mix.
- Add the evaporated milk and vanilla and thoroughly mix.
|Tips: When combining the ingredients, mix it well but avoid bubbles from forming.|
How to prepare the caramelized syrup:
l In a pan, dissolve the sugar in medium heat, add the water. Do not stir, just gently swirl the pan and allow it to caramelized in low heat. To achieved that sweeter syrup, prevent the sugar from getting burn. Have a pale brown caramel. Too dark signifies that your sugar will tastes bitter instead of sweet. If syrup is set, pour it in the lyanera. Assure that you evenly coat the moulder with syrup.
How to cook:
- Pour the prepared custard to the lyanera with syrup. Cover the moulder with aluminum foil.
- Steam for 15-30 minutes.
- Remove from the steamer and allow it to cool at room temperature.
- Refrigerate for a couple of hours.
- Serve, share and enjoy!
I received some concerns on how to reuse the egg whites. Since we don’t want to waste anything, I created a recipe to recycle the remains:
Whisk the egg whites, add one yolk, slices of tomato or mushrooms, low fat cheese and fry it in a non-stick pan. And voila! You now have a creamy and fluffy egg white recipe! Serve it during breakfast or stuff it in your bread during merienda.
You may also use egg white to make ‘meringue’ or baked icing.
Or use egg whites to polish wooden furniture and floors. In every five egg whites, add one lemon (Philippine lime) or vinegar, beat it. Cover the furniture with the beaten egg whites and lime. Wait for 2-3 hours before wiping it with a clean cloth. Wooden surfaces will surely look new and fresh!
Image by arndog