My First Attempt: Leche Flan

Here I am, proud and smug to show you my first time making this delicious Filipino party dessert staple.

After much prodding from my dad, who was reminiscing about his childhood, I decided to make Leche Flan for the first time. 

Leche Flan is known around the world by many names, but it's basically Creme Caramel. When Filipinos make it, they don't usually include the whites of the egg, but use the yolk (Pula) for a creamer smoother texture. My dad also told me that using the whites of the egg would make the flan taste raw, So I was like, hmmmmm.... yeah, I don't want that. Haha! 

So here is the recipe:

 For the Caramel topping

• White Sugar 50g
• Water 3 tablespoons, enough to cover sugar

Custard mix

• 6 duck egg yolks (don't discard the egg white, maybe used for a meringue or an all white omelette or fritatta)
• Vanilla essence 1 teaspoon
• Condensed milk 397g can x 1
• Evaporated milk 170g can x 1
• Zest of 1 Lime

Equipment

•  Large pot and lid OR Steamer
•  Small pot or saucepan
•  Clean cloth
•  Bamboo skewer or  sharp knife
•  Loaf tin container 
•  Foil 
•  Mixing bowl
•  Can opener
•  Sieve
•  Grater
•  Fork/Whisk/Chopsticks

Procedure:

1. Separate the egg whites from the egg yolks and place in different bowls (set the egg whites aside)
2. Beat the egg yolks slightly to mix, avoid creating bubbles.
3. Put in the condensed milk followed by the evaporated milk and mix each time.
4. Add the vanilla extract and the zest of one lime, mix and set aside.
5. For the caramel topping, Place the sugar and water in a small pot and heat over medium heat, stir with a metal spoon to dissolve the  sugar. Once the sugar has dissolved, do not stir, wait for the sugar's colour to turn amber, then caramel.
6. Place caramel at the bottom of  a buttered loaf tin and allow to set and harden. This way, when you pour in the custard mixture, there will be a solid clean layer of caramel on the bottom.
7. Sieve the custard mixture before placing into the loaf tin to ensure the mixture is as smooth as possible and remove the lime zest and any other impurities.
8. Cover with foil and place in the steamer and let steam for about an hour. Use the bamboo skewer to test, if it is clean, it's done.
9. Allow to cool and place in the refrigerator for at least an hour.
10. Turn upside down on a place and serve =)

Serve in nice generous thick slices =D

 

My Slice of Leche Flan

 

No bubbles, just smooth and creamy, through and through

So there you have it, my version of Filipino Leche Flan. I hope yours turns out as well as mine did. Oww and don't forget to cook the egg white omelette.

Till next time =)