Tuesday, January 29, 2008
Leche Flan is one of the famous favorite Filipino desserts. It is made up of caramel and cooked custard. I love leche flan but knowing its cholesterol content, I’ve been avoiding it, that’s why it has been ages, I haven’t made it myself, but sometimes, I do indulge myself with guilty pleasures in some shops if I find it. It’s just so sinful, sometimes I can’t resist.
The lemon zest neutralizes the eggy flavor but can be omitted if not available.
For this recipe, i used 6 inch round pan.
5 egg yolks, 2 whole eggs
¾ cup condensed milk
1 ½ cup evaporated milk
1 tsp. vanilla
2 Tbsp. Sugar – for caramel
zest of 1 lemon
Sprinkle 2 Tablespoons of sugar in the pan and cook over low heat on the stove until sugar dissolves and turn brown. Let it cool down and set. It makes a cracking sound as it cools.
In a bowl, Mix egg yolks, evaporated milk and condensed milk. Add lemon zest and mix further.Pour over the cooled pan with the hardened caramel at the bottom. Cover the pan with foil to avoid the steam to get into the pan. Cook in a steamer for about 30-40 minutes or until the custard had set.
Allow to cool before serving. Trace the sides of the pan with a spatula so that the sides wont stick to the pan. Flip over to a serving plate so that the bottom side will be the top with the caramel. Best served when chilled.