Leche Flan

Leche Flan is also known as “Caramel Custard” is definitely somewhere on the top list of desserts I served onboard. This recipe is always a sold-out! Whatever nationalities I’m working with, they just love it! With very basic ingredients and easy to follow procedure, I’m pretty sure that anybody can do it perfectly on first try.

At home my eldest daughter Jenin loves this dessert so much, but since I’m a Lazy Cook at home I just buy her a decent piece from Goldilocks{they make a really nice Leche Flan.IMHO!}. Back at home, in the Philippines, Leche Flan is still ubiquitous in every Fiesta and large family occasions due to its convenience and shelf life.

Leche Flan Photo by Nino Almendra
Leche Flan
Photo by Nino Almendra

Now on with the cooking…

Leche Flan

Prep. time: 15 minutes

Cooking time: 30 minutes{Steaming} / 1 hour{Inside the Oven in a water bath @ 200’C}

Difficulty: Very Easy

Makes; 1.25 liter of custard liquid mixture {12 slices when cooked}

Tray size;  *for Custard: 10 x 6 x 2 inches tray / *for water bath: 13 x9 x 2 inches tray

Good for 12 sugar guilty crew

You will need;

*FOR THE CARAMEL:

1/2 cup sugar, white granulated

*FOR THE CUSTARD MIXTURE:

6 med. {60g./each} fresh eggs

4 pcs.  egg yolks {from med. sized fresh eggs}

1/2 cup sugar, white granulated

1 tsp. vanilla powder

1 big can {net wt. 397grms.} condensed milk

1 big can {410grms.} evaporated milk

Direction;

Bring steamer to boil on very high heat or preheat oven to 200’C.

Pour the sugar in the center of custard tray, caramelized on a very high heat. Sugar starts to melt after after 5 minutes and fully caramelized in 10 minutes. Let it cool and keep aside.

On a large mixing bowl, whisk fresh eggs and egg yolks and sugar. Add vanilla and condensed milk, mix until sugar is dissolved. Pour in the evaporated milk, stir to blend well.

Transfer mixture to custard tray, use a fine sieve/strainer to discard impurities. Cover with aluminum foil.

*If cooking using a steamer: Steam Leche Flan for 30 minutes in a tightly covered steamer.

*If cooking inside the oven: Add 2 cups of water to the water bath tray, baked for 1 hour.

Remove cover and let it cool. Cover with plastic film wrap and keep on the fridge{Vegs.Room} until needed to serve.

*To easily remove it from tray and turn upside down, run a butter knife around the Leche Flan to separate it from the tray. Pour very hot water on water bath tray and place the cold custard tray on it. Gently shake the tray until the caramel starts to melt and Leche Flan is loosely moving from side to side. Cover tray with an upside down serving dish, turn-over to transfer Leche Flan to serving dish. Don’t be afraid to do this trick, you’ll be fine! 😉

{Optional} Garnish with fresh mint and serve with lemon wedge.

Enjoy your meal !!! 😉


 

In Celebration of  My 60th Published  Post on this Blog, I Tweak a bit on How I Showcase the Photo Procedure. Now… Seatback, Relax and Enjoy the Gallery Slideshow!!!

Here’s how I do it;

Don’t forget: Bring steamer to boil on very high heat or preheat oven to 200’C.


 *FOR THE CARAMEL:

This slideshow requires JavaScript.


*FOR THE CUSTARD MIXTURE:

This slideshow requires JavaScript.


 *If cooking using a steamer: Steam Leche Flan for 30 minutes in a tightly covered steamer.

This slideshow requires JavaScript.

*If cooking inside the oven: Add 2 cups of water to the water bath tray, baked for 1 hour.

This slideshow requires JavaScript.


*Storing and Serving Leche Flan:

This slideshow requires JavaScript.

Leche Flan  Photo by Nino Almendra
Leche Flan
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try cooking/baking some Leche Flan for your crew or loved ones…

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38 comments

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  4. I miss this. Before my family and I moved to Switzerland, my lola or my tita would make it every weekend for everyone in the compound. You can imagine the kids having a sugar frenzy fighting over it.

    Like

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