LECHE PLAN
Leche Flan is one of the most beloved and popular desserts in the Philippines.
The word “leche” means milk in Spanish, and leche flan is a local term derived from the original Spanish leche de flan, which means milk flan. Fun fact: egg whites were used in the building of churches during the Spanish colonial era, and the egg yolks leftover were not wasted
Instead, they were used to create leche flan, which resembles crème caramel. However, in the Philippines leche flan is a much heavier version of the original recipe, using more egg yolks and condensed milk.
This special treat is served on all special occasions. It is a simple yet decadent dessert with topping of luscious caramel. It melts in your mouth and has a rich, silky, smooth and creamy custard texture.
This special treat is served on all special occasions. It is a simple yet decadent dessert with a luscious caramel on top. It melts in your mouth and has a rich, silky, smooth and creamy custard texture.
This is a top dessert in the Philippines. Special occassions won’t be complete without it. It is a staple during celebrations parties, fiestas, and Christmas dinner.
What is the difference between Leche flan and creme caramel?
It is a classic Filipino dish that was adopted from the creme caramel of European origins. However, there is a difference between these desserts. Leche flan, for one, does not use cream. And it mainly relies on evaporated milk and condensed milk for the creamy flavor. You also use condensed milk to add a level of sweetness aside from the sugar in the recipe. Furthermore, creme caramel tastes lighter. While Leche flan, at its best and most authentic, usually tastes a bit heavier, with a rich flavor.
How to Cook Leche Flan
Start by beating the egg yolks in a mixing bowl. You can do it the manual way using a fork or use a hand mixer or a stand mixer. Ensure that the eggs are smooth. Gradually add the milk. Start with the condensed milk followed by the fresh milk and vanilla extract. Continue to beat all the ingredients in the bowl until these are well blended. Set this aside for the meantime while you prepare for the next process.
Grab your llanera or baking pan and place some sugar on it. Heat it over a stove top while holding the pan. Wear oven gloves to protect your hands. You will need to heat it until the sugar melts and turns into caramel. Once the happens, spread the caramel evenly on the llanera or mold that you are using. Slowly add the mixture into each mold and then cover the mold with foil.
The last process is to steam the mold. Simply arrange all the mold in a steamer and steam for a good 30 minutes or so until the mixture turns into yummy flan. At this point, you will decide if you want to dig in right away, or let it cook down a bit. I usually try to control myself at this point and wait until it cools down. I then place the flan in the refrigerator for best results.
Leche Flan Ingredients
▢10 pieces eggs
▢1 can condensed milk
▢1 cup fresh milk or evaporated milk
▢1 cup granulated sugar
▢1 teaspoon vanilla extract
Instructions
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. Share and Enjoy!
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