I’ve experimented several Leche Flan (Creme Brullee’) recipes in the past as I was learning to cook. But only when I tasted the flan at one of the restaurants in Makati that I realized there’s another method of cooking it which is better than what I already know. The usual flan has vanilla. This one has orange rind. Let me share it with you:
Preparation time: 30 minutes
Estimated cooking time: 45 minutes to 1 hour
Leche Flan Ingredients:
• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 16 egg yolks
• 1/2 teaspoon of vanilla extract
• Orange or lemon rind, freshly grated.
For the caramel:
• 1 cup sugar
• 3/4 cup water
Leche Flan Cooking Instructions:
• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. • Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
You may also opt to 1 tbsp sugar in the flan mould (if using a tin mould) and add about 1 tsp water to it then directly heat it over flame until sugar is dissolved. If you brown the sugar solution a little, it adds a nice bittersweet taste to the flan.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• through a strainer, Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick. discard whatever is strained. This will make your flan have a smooth texture.
• Cover moulds individually with aluminum foil.
• Cook by steaming or baine marie method for about 45 minutes.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Cooking Tips:
• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.
Filed under: Dessert from Eggs, Filipino Dessert, Leche Flan Recipe
