Saturday, 18 April 2020

Leche Flan Filipino Recipe




Leche Flan is the top dessert in the Philippines.
I was trying to search for a llanera or the oblong shape tin container that is normally used to make Flan in the Philippines, but we cannot find one from our local stores. I ended up getting a round baking mould from Sainsbury's.


Making your own leche flan can be easy if you follow the recipe below and watch the cooking video.

Try this Leche Flan Recipe and let me know what you think. Let us know if you have your own version of  leche flan so that we can share it here.

Watch the video recipe below for more details.

Leche Flan Recipe

INGREDIENTS:
  • 10 egg yolks
  • 1 can (410g) evaporated milk or fresh milk
  • 1 can (397g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon key lime zest - (optional)
  • 3/4 cup granulated sugar
  • 2 tbsp water
DIRECTIONS:
  1. Grease each mould with butter and set aside.
  2. Place sugar in a small saucepan or llanera (traditional Filipino flan moulds) and 2 tbsp water. Place the saucepan on top of the stove over low heat. When the sugar starts to liquefy turn the saucepan in a circular motion to prevent the sugar from burning and let them caramelise evenly. Remove from heat once all granules have turned liquid and are light brown. Set aside.
  3. Place the egg yolks in a bowl, and slowly beat them with a whisk. Try not to beat too fast and create bubbles. Slowly add the condensed and evaporated milk into the egg while continuously stirring. Lastly, add the vanilla extract and zest of key lime (optional) and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
  4. Pour the egg-milk mixture into each mould. Tap the mould several times on a flat surface to get rid of trapped bubbles. Cover each mould with foil. Place the filled llanera or mould in a steamer or in a water bath and bake in the oven at 180°C/355°F for 30-40 minutes or until an inserted toothpick comes out clean. Let them cool down and then place in the fridge for at least 4 hours or even better overnight. Serve chilled.
RECIPE NOTES
  1. They may also be steamed like the traditional way.
  2. This recipe makes 4 mini moulds as shown in the video.
  3. You can use less or more sugar depending on how much caramel you want.




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