Leche Flan or Filipino Custard is a very popular dessert in the Philippines. It’s very similar to creme bruleè. The dessert is traditionally cooked sans cream but adding it makes it a creamy, melt-in-your-mouth, heavenly custard.
- 1 can (390 g) evaporated milk
- 1 can (390 g) condensed milk
- 10 egg yolks
- 1 can all-purpose or heavy cream
- 1 tsp vanilla extract or lemon essence
For the caramel:
- 1 cup sugar
- 3/4 cup water
- In a sauce pan, mix the sugar and water. Bring to a boil for a few minutes until sugar caramelize.
- Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
- Mix well the evaporated milk, condensed milk, all-purpose cream, egg yolks and vanilla carefully by hand using a ladle. Using a blender or electric mixer will only give the mixture a lot of air, resulting to bubbles.
- Gently pour the mixture on top of the caramel on the aluminum moulds. Fill moulds to about 1 to 1 1/4 inch thick.
- Cover moulds individually with aluminum foil.
- Steam for about 20 minutes or until toothpick inserted comes out clear. OR
- Bake for about 45 minutes. Before baking the flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
- Let cool then refrigerate.
- To serve: Run a thin knife around the edges of the mould to loosen Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
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