Leche flan is a Filipino dessert well-loved by most Filipinos who have the sweet tooth. It is very creamy and tasty satisfying your craving from sweets. 🙂
I have several versions of this dish…I have the leche flan with whole eggs included or leche flan with just the egg yolks included to it or if you want it healthier, the leche flan with just the egg white to it. Either way, all of those mentioned are sumptuous desserts for me. hehe!
Ingredients:
- 1 can condensed milk (300 ml)
- 1 can evaporated milk (325 ml)
- 8 whole eggs (medium size)
- ¼ tsp. finely grated lime or lemon rind
- ½ tsp. vanilla
- 1/2 cup brown sugar (for the “arnibal” or caramelized sugar)
Variation: If you want to have the leche flan with just the egg yolks included to it, you will need 14 eggs. Separate the yolks from the egg by using the traditional method of separating or use a yolk separator. The same way when you want to use just the egg white in your leche flan, you will need 14 eggs also.
Procedure:
- Preheat oven to 325 degrees for 5 minutes.
- Melt 1/2 cup of the brown sugar in baking pan or molders if you want to use the aluminum molders (in different sizes and shapes) over low heat. Tilt pan or molder back and forth to distribute caramelized sugar evenly and avoid burning.
- Beat eggs until frothy then pour condensed milk and evaporated milk slowly into egg mixture stirring constantly. Add lemon rind and vanilla. Mix well.
- Pour mixture in caramel-lined pan or molders. Place it in a larger, shallow baking pan and set it in the middle shelf of the oven. Pour hot water in the bigger pan, just enough to come halfway of the sides of the smaller pan. Bake for 50 minutes or more, or until knife inserted in the center comes out clean.                                           VARIATION: STEAMING – You can also steam the mixture.                         1. Put the mixture in the desired molders and steam those in a large steamer for 20-30 minutes.                                                                           2. Let it cool to room temperature. Chill for several hours before serving. To remove it from the molder/pan, run a knife around the sides and quickly turn the pan/molder over into the serving plate.
- Ready to serve. Enjoy eating! 🙂