Leche Flan
Leche Flan dessert is a joy to eat! Crowned with soft caramel on top is just what you need after a hearty meal. A delicious dense and creamy Filipino dessert that everyone will enjoy.
Servings: 3 leche flans
Ingredients
- 10 egg yolks
- 410 grams or 1 can evaporated milk
- 397 grams or 1 can condense milk
- 5 grams or 1 tsp vanilla sugar or vanilla extract
- 1 tsp lemon rind
For caramel topping
- 6 tbsp granulated sugar 2 tbsp / mold (llanera)
Instructions
- Place 2 tbsp. of granulated sugar in each llanera or mold. Set the llanera on the stovetop over low heat to dissolve the sugar. Once the sugar completely dissolves, hold the llanera using a tong to tilt and distribute the caramel at the bottom of the mold. Cover with aluminum foil and set aside to let it completely cool down.
- Prepare the steamer. Add water and bring to a boil. While waiting for the water to boil start with the custard mix.
- In a bowl add egg yolks then beat with a wire whisk until all of the yolks are broken then add the condense milk , lemon rind, vanilla sugar and evaporated milk then mix well. Don’t over mix to avoid forming bubbles.
- Using a cheese cloth or fine mesh strainer, strain the custard mixture into another bowl to remove bubbles. Pour the custard mix into llanera with caramel (about 1 3/4 cups) each mixture. Cover with aluminum foil to avoid water dripping from the steam. Let it sit for 5 mins to rest before steaming.
- When water is boiling, turn the heat to low. Arrange your llanera or molds in the steamer and steam for 1 hour or when inserted tooth pick comes out clean.
- If the middle of the flan is still uncooked turn off the heat and let the leche flan cook in the steamer for 5 to 10 minutes more. Removed the llanera from steamer and let it cool complete and refrigerate for best result. Bon appetit!