Leche Flan
3 July 2009, 9:44 pm
Filed under: Cooking, Family, Food

* Recipe from Galing Galing, Philippine Cuisine by Nora & Mariles Daza. A gift by Hubby from his Manila visit last month.

2 cups Carnation Creamy Evaporated Milk
8 egg yolks
1 tsp lemon rind or vanilla
1 cup sugar
½ cup Caramel syrup

Caramelized sugar
Melt sugar in heavy metal container.  As soon as sugar is golden brown, add ½ cup hot water to dissolve caramelized sugar and form syrup.

Scald the Evaporated milk in double-boiler 15 minutes.  Beat egg yolks.  Add the sugar, milk and flavoring.  Pour into 1 quart mold.  Place this in large pan half-filled with water.  Steam or bake for about 1 hour or until mixture becomes firm.  Cool before removing from mold.  (If desired, line mold with the caramel syrup before pouring in mixture for steaming or baking)

To me, leche flan evokes festivity; Fiesta, big celebration or a community event.  I was thrilled when I saw the upshot of my first attempt of the Filipino version of the Crème Caramel. The Carabao’s milk (water buffalo) for its smoother and richer flavour has been widely endorsed by Filipino food lovers who have conducted several experiments on the Spanish influenced egg custard.  My hunt for carabao’s milk in my neck of the woods is still on.  The availability of the milk is sporadic as many consider the Asian Buffalo feral, thus the milk may only be obtained from specialty shops.

As of now, I am relegated to the evaporated milk which is effortlessly available at all times, 24/7 at any local supermarket.  I can now add this recipe to my limited, and constantly growing, lists of winning, with a potential lucrative, kitchen endeavor.



2 Comments so far
Leave a comment

Mmmm… Yum!

Comment by Lit

Hi Lit, You should try it!!

Comment by hingpit

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