I made my own Leche Flan i miss to eat it although this photo i took it few
days ago good thing it turns good. My kid raise to the table when he spotted this Filipino dessert
I had to remind him to eat the meal first before he eat the Leche Flan because it is so sweet and
and in terms of sweet it is so much calories. Leche flan is the Filipino cream custard was one of the first desserts I learned to make. I was in high school when i learn to cook i watch my mom if she's
cooking in the kitchen. This is good especially if there was a big party or fiesta happening. When the kitchen was chaotic, I knew there would be good food soon. And I knew the desserts would be divine and so yummy. kindly look the pic. above and also i include the recipe.
1 Evaporated milk 390 g10 egg yolks
1 teaspoon of vanilla extract or lemon essenceFor the caramel, 1 cup sugar 3/4 cup water
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. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. 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. Cover moulds individually with aluminum foil.Steam for about 20 minutes the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or
stove top . Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.