Monday, September 17, 2012

LECHE FLAN (Philippine version)

Leche Flan also known as Caramel Custard or Creme Caramel is a world renowned dish and delicacy. This sweet dessert dish is cooked and eaten internationally. The word 'leche' means milk and the word 'flan' means cake or tart. In every continent there are different variations of this famous food. Among these can be slightly different depending on where it is cooked and prepared. This version of Leche Flan is the Philippine version, although in Asia alone, there are so many variants in Vietnam, Japan, Malaysia, etc. In Europe, this dish is almost present in any restaurant with their own version too. Other major cooking variations of this dish dessert are those of Latin America, Central America, and North American cuisine.

Leche Flan is one of Filipinos' favorite dessert of all times. It is mainly made of eggs and milk. This dish is always present in most occasions like birthdays, weddings, parties, christening, fiestas, also during Christmas and New Years' eve celebrations. This is cooked frequently even in ordinary home dessert preparation for cooking moms for their children and husband to have tasty snack. It goes very well especially eaten after salty food such as pancit, lechon, adobo, etc. This dessert could take a long shelf life in the fridge. There are basically two ways of cooking this dessert - steaming and baking.
Below is the recipe on how to cook leche flan (Filipino version):

Leche Flan recipe:


12 pcs. egg (egg yolk only)
1 can condensed milk
1 can evaporated milk
1 tsp. of vanilla
3/4 cup white sugar

Procedure and Cooking Instructions on How to Cook Leche Flan:

1. Put sugar in a small pot over medium heat, wait until the sugar starts to melt and turns into liquid and caramelize then pour at once the caramel evenly into the molds and hardened then set aside.

2. Next is to mix and blend the egg yolks, condensed milk, evaporated milk and vanilla in a large mixing bowl. Mix slowly using whisker or hand blender. Pour the custard into the molds and cover with aluminum foil.

3. If using steamer, put water half level on it and let it boil then put the molds for 40 to 60 minutes. If using oven, preheat it to 350 deg F. Carefully place the molds in a roasting pan half filled with hot water and bake for 40 to 60 minutes.

4. To check when the flan is done, insert the toothpick or fork into the flan and comes out clean. Remove from heat or oven, let it cool at room temperature then run the knife around the mold and turn upside down into the serving platter with the sugar caramel flowing from the top.
This could make 2 molds when using small rectangular disposable aluminum cake pans.

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