It comes by the name of creme caramel, custard or just flan.
But whatever it is called, Leche flan is the Pinoy’s most favorite dessert during fiestas, birthday parties, anniversaries and any other Filipino occasion.
If you’ve been wondering how this divine dessert is made, read on as we teach how to make leche flan.
1 can 14oz/390g of evaporated milk
1 can 14oz/390g of condensed milk
1 cup of sugar
1 teaspoon of vanilla
3/4 cups of water
Place the cup of sugar and water in a saucepan over medium heat. Mix until the sugar caramelizes.
Pour the caramelized sugar into llaneras or aluminum containers, to coat the bottom part.
Separate the egg yolks from the egg white (you only need the egg yolks). Mix the egg yolks evaporated milk, condensed milk and vanilla in a bowl.
Strain the mixture using katsa or cheesecloth. This would make for a smoother leche flan.
Fill the containers with the mixture to around 1/2 inches then cover them with aluminum foil.
Place the containers in a steamer for around 20 minutes
Set aside to cool. Leche flan is best served when chilled, but when kept in a refrigerator cover the containers with something so it wont dry out.
Enjoy your Leche flan!
For more information on Leche Flan, visit the wikipedia page at http://en.wikipedia.org/wiki/Leche_Flan
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