leche flan recipe *tried & tested*

In the Philippines, leche flan is a VERY popular dessert.  It is a custard dessert with a layer of soft caramel on top.

The first time i made this dessert years ago, i followed the traditional way of doing it by first scalding the milk.  Scalding is the process of heating the milk just below the boiling point or until tiny bubbles form around the edges of the pan.  Back in the days, older recipes require scalding to kill potential harmful bacteria in the milk but that's not necessary anymore because almost all store-bought milk are pasteurized these days.

My mom would always make this dessert not only during birthdays and holidays but also everytime I had the crave for it.  Now that we're thousands of miles apart, I have no choice but to learn how to make it myself.  I have experimented with so many versions of leche flan and the recipe below is by far the best.  It is also similar to my mom's recipe.  Give it a try.

Tools you need:
- oval-shaped aluminum molds (llanera); you can also use a round aluminum cake pan
- steamer
- kitchen tongs
- fine mesh strainer (optional)

Ingredients
10 pieces egg yolks
1 can (14oz) condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract
zest of 1 lemon
granulated sugar for the caramel


Procedure:

1. Boil water in a steamer pot.

2.  Place the egg yolks in a big bowl then beat them using a fork

3. Add the condensed milk and mix well

4. Pour-in the evaporated milk and mix thoroughly

5. Stir in vanilla extract and the lemon zest.  Mix gently.  Do not whisk so as not to create bubbles in the custard.  Set aside.

6. Put the mold (llanera) on top of the stove and heat using low fire

7. Put in the granulated sugar on the mold -  for small or medium-sized oval-shaped llanera, use 2 tbsp sugar; 3-4 tbsp for large/jumbo. if using 9 or 10-inch round mold, use 1 cup sugar

8.  Watch closely until sugar turns into liquid (caramel) having a brown color.

9. Spread the caramel evenly to coat the bottom of the mold using kitchen tongs

Don't forget to use kitchen tongs to spread the caramel - photo uploaded 4/14/2014

10. Remove from heat and wait for a couple of minutes for the caramelized sugar to harden (it will start to crack)

11. Using a strainer, pour the mixture on the mold about 3/4 full.

12. Cover the top of the mold with aluminum foil.

13.  Arrange molds in a steamer basket and steam for 35 minutes.

14. Remove steamer basket and let the temperature cool down then refrigerate.

15.  To unmold, run a knife around the edges and carefully invert into a serving platter.


Serve cold.

Note:  Recipe yields one 10-inch round leche flan as shown in the picture above OR 4 small llaneras
          OR 2 large llaneras. 

Share and Enjoy!