My Filipino food obsession continues. I am trying new Pinoy recipes every week so it’s natural that I am sharing few of them with you guys!
This time I made a well known Filipino desert – Leche Flan. Actually it’s a Pinoy version of creme caramel or caramel custard. Leche Flan is very popular in Philippines and I can understand why! That sweet creamy taste and melt-in-the-mouth texture is driving me crazy… Holy Yumminess!
The recipe itself is pretty simple and requires only few ingredients. Basically you need only eggs, condensed and evaporated milk and sugar to make it. However I’ve also added vanilla extract, lime juice and orange juice to improve the flavor.
Believe me – you will love the result! Just close your eyes and imagine how the soft creamy texture combines with sweet caramel topping and creates a paradise in your mouth… Wait… You are still here? Go make it already!
- 1 cup sugar
- 12 egg yolks
- 1 12 oz. (340g) can evaporated milk
- 1 14 oz. (400g) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon lime juice
- 1/2 tablespoon orange juice
- Place the sugar in a saucepan and cook, swirling pan occasionally, over low heat until the sugar melts and the mixture becomes golden brown. Take care not to burn the sugar. Quickly pour the caramel into the ramekins or muffin cups and swirl it around to cover the bottom of the mold evenly. Set aside to cool slightly.
- Preheat the oven to 350 F. Bring water to a boil for a water bath.
- In a large bowl, whisk together egg yolks, evaporated milk, condensed milk, vanilla, lime juice and orange juice. Don't whisk too hard to prevent air bubbles in the mixture. Slowly strain the mixture through a cheesecloth or fine mesh sieve into the prepared ramekins or muffin cups that have been filled with caramel on the bottom. Loosely cover them with foil and place in a shallow baking pan filled with hot water to depth of one inch.
- Bake for 45-55 minutes or until the flan is firm and a toothpick inserted in the middle of custard comes out clean.
- After baking, remove flans from water bath and let cool at room temperature, then transfer to the refrigerator to cool completely. Before serving, run a knife around the flan to release it from the sides and invert onto a platter. The flan should come out easily with the caramel on top. Enjoy!