Skip to main content

Leche Flan

Leche Flan. There's no need to introduce this dessert as the name alone creates vivid memories of very popular and Filipinized caramel custard.

Often at the center of the dessert table, leche flan is basically made of eggs and milk topped with sugar caramel. It's almost everywhere- restaurants, fastfood and even carinderias. But the best leche flan is the one that brings back the memories of home, of your childhood.




How to make Leche Flan



Ingredients
  • 1 cup light brown sugar
  • 1/4 cup water
  • 1 dozen egg yolks
  • 1 tablespoon vanilla extract
  • 1 can condensed milk
  • 1 can evaporated milk


Procedure
  1. Place sugar and water in a small pot and turn heat on high. Mix thoroughly until the sugar dissolves and the mixture turns into a liquid caramel.
  2. Pour liquid caramel on flan mold and let it harden
  3. In a large bowl, place the egg yolks, condensed milk, evaporated milk and vanilla. Mix well using a hand blender.






  4. Using a fine strainer, pour the egg yolk and milk mixture on top of the caramel in the mold.
  5. Using a steamer, cook the flan for about 45 minutes or until flan is firm. Dip a toothpick at the center of the flan - if it comes out clean, the flan is already cooked. 
  6. Let the flan cool. Run a knife around the edges of the mold and turn upside down onto a serving plate. 




Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...