Filipino Leche Flan (eggyolk)
Leche Flan, which is the Philippine version of European crème caramel, is a caramel custard made with milk, eggs, vanilla, and caramelized sugar; where the sweet layer of golden liquid caramel stays on top, sometimes drips, on the creamy custard. This delicious Filipino dessert is ubiquitous on special occasions, often served on town fiestas, birthday parties, festive celebrations, and on merry holidays like Christmas and New Year's Eve.
Leche Flan (leche, from the Spanish-speaking countries, for "milk", and flan for "crème caramel"; thus flan de leche literally means "milk flan") was brought to the Philippines at the time when the Spaniards colonized the Philippines in 16th century. It is considered by many as one of the "sweetest" contribution of Spain to Phillippine cuisine. As compared to the European crème caramel or Spanish original flan de leche, Filipino Leche Flan is more richer is texture because it is made up of more egg yolks and condensed milk.
The way we prepare our traditional Filipino Leche Flan is by caramelizing first the sugar in the mold (lyanera), followed by pouring the mixture of eggs, milk, and vanilla into the mold, then the mixture is steamed or baked.
Leche Flan (egg yolk) Ingredients
- 10 egg yolks (pula ng itlog); well beaten
- 1 big can evaporated milk
- 1 big can condense milk
- 3 tablespoons brown sugar
- 1 tablespoon vanilla
- 3 molds (lyaneras) container
- Aluminum foil
- 3/4 cup water
Leche Flan Cooking Instructions
- Mix water and sugar in the moulds.
- Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.
- In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla.
- Pour the mixture in the molds and cover with aluminum foil.
- Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.
- You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water. - Mecca
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