LECHE FLAN RECIPE

Every family gatherings we have in the Philippines wouldn't be complete without this yummy, sweet and jellyish textured dessert, we call "LECHE FLAN" or Filipino custard. It is made from a mixture of eggs, milk, and sugar. One of my favorite Filipino desserts. Here is a recipe:






Ingredients:

5 eggyolks
2 eggs
1 can condensed milk
1 can evaporated milk
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar to caramelize

PROCEDURE:

1. Caramelize the sugar by putting the sugar on low heat until it melts. You can melt it directly on the baking pan if you are using one or use another pan and just transfer the caramelized sugar to the container that you will be using. Be sure to do it fast because the caramelized sugar hardens right away.

2. After the sugar is caramelized and transferred to the pan you will be using, let it cool down. Make sure that the bottom of the pan is evenly coated with the caramelized sugar.

3. Meanwhile on another bowl, mix the egg yolks, whole eggs, condensed milk, evaporated milk, and vanilla very well. Just stir it slowly to avoid bubbles. Then let it settle for awhile, about 2-3 minutes.

4. Get a strainer (if possible double meshed strainer) and another bowl. Pour the egg mixture through the strainer into the other bowl. And then stir the mixture slowly again to avoid bubbles.

5. If the caramelized sugar has cooled down already, pour the egg mixture on top of the caramelized sugar until 3/4 of the container( so as to have room for the flan to expand when it is already cooked).

6. Cover the pan with aluminum foil very well, so water won't get into the mixture while cooking it.

7. Then put the container or baking pan into the oven (if using baine marie) or into the steamer.

8. Cook it for about:

BAINE MARIE:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

STEAMER:
for 45 minutes to 60 minutes or until the toothpick shows that the flan is not sticking to it.



HOW TO COOK IT IN A BAINE MARIE:

Pre-heat oven at 325 degrees.

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

Once the water is heated and the flan mixture is ready,put the flan container in the roasting pan with water. Be careful the water is hot. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

Remember:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.



COOKING IN THE STEAMER:

Put enough water in the steamer and let it boil.

Once the water boils put the covered leche flan mixture directly in the steamer.Cover and cook for 45 minutes to an hour or until the toothpick test shows that the flan is done(just prick the middle with a toothpick,if the toothpick comes out clean then the flan is done).

Cool down first before serving.