AFF Philippines : Leche Flan

Hi all,

Sorry it took me a while to churn out the first AFF Philippines food post since I’m the host for this month. But you know let’s start with something sweet 🙂

Leche flan is the Filipino version of creme caramel. You can say that I don’t make the regular creme caramel often enough. Actually the last time I made it was …………. maybe easily 5-6 years ago. It can be a little tedious to make cause you gotta cook the custard then bake it over a waterbath. The filipino version isn’t that much different. Nope. It’s alot of difference!

In the Philippines, leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”) is a heavier version of the Spanish flan made with condensed milk / evaporated milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts in the Philippines.

It is also probably the first time I will be steaming it, it makes sense you know, like how one would steam those savoury egg custard dishes, same logic here. And you dont’ need to use your oven, or set up a water bath for it.

The ingredients are also simple, eggs, evaporated milk, and sugar. Traditionally, condensed milk was also used but based on this recipe that has been passed down from Trissalicious’ grandma, it doesn’t use condensed milk, but the whole of evaporated milk.

It’s very easy to make and you can also make it at home even if you do not have an oven! I’m sure you have a stove right ? Please tell me you have. 🙂

Leche Flan

 

Print

adapted from Trissalicious

Serves: 8

Ingredients

• 1 cup sugar
• 375 ml evaporated milk
• ¾ cup sugar (additional)
• 5 egg yolks plus 1 egg
• 1 teaspoon vanilla beans

Instructions

1. Boil the sugar in the sauce pan until dark brown and pour in a 23 cm metal cake pan and allow to harden.
2. In a sauce pan, combine the evaporated milk, ¾ cups sugar, vanilla beans and eggs, whisk lightly. Place over a gentle heat and mix gently for a minute (you don’t want the eggs to cook). Pour the milk and egg mixture into the cake pan. Cover with foil.
3. Steam the flan over slow heat for 40 to 45 minutes until the flan is set.
4. Allow the flan to cool. Refrigerate the flan for a few hours. When ready to serve, run a knife around the sides of the cake pan. Place a large serving plate over the cake pan and flip over. Pour the extra caramel over the flan.

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I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.