Filipino Leche Flan
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.
Try this delicous and surely you'll love it!
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
Leave a Comment
pwedeng penge po ng recipe ng gelaflan if meron po kau...tnx po...
actually u can used both white and yolk. you should have techniques in cooking. u can actually just used condensed milk rather than using vanilla and evap!
btw! please someone answer me.
if i use nestle cream. .will it be the substitute for the evaporated and condensed milk? or i'll just have to add it on the mixture? are there other ingredients i should use? thanks in advance! ^^
i dnt knw hw to cook leche plan but i try...so masarap..hehehhe try nyo rin..hilig ko kc kumain ng leche plan..
2 cups glutinous rice (sweet, sticky rice)*
4 cups thick coconut milk
3-1/2 tsps salt
1 cup sugar (or less, depends on how sweet you like it to be)
2-pcs ginger root cut into approx. 1", washed and smashed
1. Rinse rice and place in a 2-qt pot.
2. Add coconut milk, cover and let it come to a boil. When boiling, add the rest of the ingredients. Stir.
3. Turn heat to a lower setting and let mixture simmer for about 15 minutes or until rice is done. (I had to test the rice every now and then).
4. When done, scoop out rice, discarding the ginger root.Wrap rice in clean banana leaf, if available, and steam for about 30 mins.
5. If not, mold into cups and sprinkle with brown sugar if desired. Best enjoyed when warm, served with ripe mangoes and sikwate (hot chocolate)
I made it once in the banana leaves, and myself and my filipina momma-in-law prefer it molded into cups to be cooked!! Hope you enjoy!
this is my favorite ever!!!????
years ago i was invited to a filippina party. the hostess prepared a fruit salad which is soooo delicious i am still missing it 10yrs on. can you plse give me the recipe???
After my mom has thought of adding the nestle cream, outside leche flan always taste like the ingredients are not complete.
Trust me in this! Vanilla is optional to my mom.. But she dont really put any flavorings
___hinigugma ko gud eton____
pero naka tikim na aku ng leche flan before at masarap siya.......