Leche flan is a Filipino dessert that is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spain and France.
Ingredients:
10 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 369 kcal
Cooking Procedures:
Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or an egg beater
Add the condensed milk and mix thoroughly
Pour-in the fresh milk and Vanilla. Mix well
Put the mold (llanera) on top of the stove and heat using low fire
Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly on the flat side of the mold. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold.
Cover the top of the mold using an Aluminum foil. Steam the mold with egg and milk mixture for 30 to 35 minutes.
After steaming, let the temperature cool down then refrigerate. Serve for dessert.
Pakabusog ka!
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