Leche flan..smooth, creamy, velvety leche flan, my all time favorite dessert. It’s just eggs, milk and sugar and yet it’s one of the most delicious thing in the world, thank you for whoever came up with this dessert. 🙂
Kulinarya Cooking Club is featuring this favorite Filipino dessert this month. I decided to make Gale Gand’s Mango Flan but I want to share with you too my favorite recipe. (The flan featured in the photo is actually a mango flan too, I combined this recipe and Gale Gand’s to make it)
Traditional leche flan ( Creme Caramel) uses only yolks;there are so many recipes for leche flan; I’ve found a recipe that became a favorite of mine and been using since. I like it because it uses whole eggs and yet still produce the creaminess and the taste that I love but to be honest it’s not as smooth and velvety but that’s okay with me at least I won’t be wasting egg whites anymore because no matter how hard I try, I do forget to use them.
My mom if I can remember correctly never uses chicken eggs in making leche flan, she always insists on using only itlog ng itik ( duck eggs), fresh from the farm which she says makes a whole lot of difference. I have to agree she’s right even though I don’t like duck eggs because I think it’s malansa (a kind of fishy smell..not an accurate translation) when you cook it. In my opinion though, if you use fresh organic eggs whether from duck or chicken your egg dishes will taste so much better.
Anyways here’s the recipe ..hope you like it too! 😀
make caramel and pour into the mold..
mix all ingredients together, mix, strain and pour into prepared molds then steam or bake
LECHE FLAN (Whole eggs recipe)
1 1/2 cups sugar
1/3 cup water
6 large eggs
1 can big condensed milk
1 can large evaporated milk
1/4 cup sugar
1/2 teaspoon lime rind, or 1/2 teaspoon nutmeg or grated lemon rind/zest
Preheat oven to 300F degrees or prepare steamer.
In a pot, boil sugar and water until sugar caramelizes or turns amber in colr, pour into molds and set aside. In a big bowl, combine eggs, and milks and sugar and the rind if using. Mix until well combined, but don’t incorporate air into the mixture, keep the whisk or wooden spoon submerged while mixing it. Strain and pour into the molds. Steam on low heat or place molds in a deep baking pan, then pour hot water until the halfway through the mold( baine marie) in the oven for about 35 minutes. Cool and chill the flan in the fridge for at least 2 hours before serving. To serve, run a knife along the inside of the mols and invert into a plate.
♥Thanks for reading and Have a nice day!!♥