Filipino Leche Flan Dessert
There isn’t a Filipino that didn’t grow up with this Filipino Dish. Filipinos call it Leche Flan which originally came from the Spanish word flan de leche.
Ingredients
-
12 Egg Yolks
-
1 can Evaporated Milk300 ml
-
1 can Sweetened Condensed Milk300 ml
-
1 cup Brown Sugardepending to the amount of Syrup you want
Directions
Leche Flan, also known as caramel custard or crème caramel, is a popular dessert that has gained popularity in many countries, particularly in Spain and its former colonies, including the Philippines.
Historically, Leche Flan originated in Europe, particularly in Spain. It was brought to the Philippines during the Spanish colonial era, where it was embraced and became a beloved dessert among the locals. The name “Leche Flan” comes from the Spanish word “leche,” meaning milk, and the French word “flan,” referring to a type of custard.
The dessert is made with simple ingredients like eggs, condensed milk, evaporated milk, sugar, and vanilla extract. The process involves creating a caramel syrup by melting sugar, which is then poured into a mold before adding the custard mixture. The mixture is then steamed or baked until it sets into a smooth, creamy custard with a caramelized syrup on top.
Leche Flan has a rich and velvety texture, with a delicate balance of sweetness from the caramel and creaminess from the custard. It is typically served chilled and often enjoyed as a refreshing dessert during festive occasions, family gatherings, or as a sweet treat after meals.
Over time, variations of Leche Flan have emerged, incorporating different flavors and ingredients. Some variations include adding citrus zest, coconut milk, or infusing the custard with flavors like pandan or coffee. These variations add a unique twist to the classic recipe while still maintaining the essence of the original Leche Flan.
Leche Flan has become an integral part of Filipino cuisine, cherished for its smooth texture and delectable taste. It is widely enjoyed not only in the Philippines but also in other parts of the world where Filipino communities exist. Today, Leche Flan continues to be a favorite dessert, passed down through generations, and celebrated as a symbol of tradition and indulgence.
Ingredients for Leche Flan
Prepare all the Ingredients needed for Leche Flan.
Separate the egg yolk from the egg white, put it in a bowl and mix it well.
Prepare the 300 ml Evaporated milk and the 300 ml Condensed Milk
Add the Evaporated milk, the condensed milk in a bowl together with the twelve egg yolks and mix all ingredients together.
Poar the Leche Flan mixture in a Llanera mold and cover it with aluminum foil.
I used a rice cooker to steam the Leche Flan mixture for about one hour, but you can also use other methods to steam it. (E.g. a wok). Leave the Leche Flan until it becomes firm.
How to prepare the Leche Flan Syrup:
The Lecht Flan Syrup is a mix of brown sugar and water. Melt the brown sugar in a heavy pot until it’s golden brown, add some hot water to dissolve the caramelized sugar until a syrup is formed.
Cool leche flan down. Use a knive to cut around the edges of the Lianera so the Leche Flan can come out easy. Invert it on a plate.
Finally put the Leche flan syrup over the mixture, put it in the ref and serve cold on a presentable plate.
Recipe Reviews
Ingredients
| 12 Egg Yolks | |
| 1 can Evaporated Milk | |
| 1 can Sweetened Condensed Milk | |
| 1 cup Brown Sugar |
