Experience the milky Leche Flan!

Halo –Halo topped with a huge chunk of leche flan will help you beat the summer treat while strolling along the beach. Aside from its milky consistency, the leche flan is what makes a halo –halo treat worthwhile. This are often made using a llanera, which molds the oval shape of the leche flan which Filipino grew up to know. Made basically with eggs, sugar and milk, this creamy dessert dripping with sweet caramel and served cold is one of every Pinoy’s favorites. Its creamy texture makes you sigh with pleasure while reminiscing about the old times. A leche flan can be paired with tons of dishes and delicacies that can tickle your taste buds.


Filipino leche flan recipe will swap those ingredients out and opt for sweetened condensed milk instead. The sweetened condensed milk gives the flan a heavier, denser texture than regular creme caramel. It's to die for. Another change is the amount and type of eggs used in the recipe. While Spanish creme caramel only uses three to four whole eggs in a typical recipe, most Filipino leche flan recipes call for a DOZEN egg yolks (and yep, you read that right — just the yolks). Because all those yolks give the flan an incredibly creamy texture and a wonderful richness that's unique to Filipino leche flan. There's really nothing like it; it basically tastes like a light dulce de leche caramel that melts in your mouth.

Watch the Video on How to Cook Leche Flan

http://panlasangpinoy.com/2009/07/02/leche-flan/

Leche Flan Recipe

Prep time
10 mins
Cook time
45 mins
Total time
55 mins




This is a simple and easy version of a famous Filipino dessert known as Leche Flan.

Ingredients
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract


Instructions

• Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
• Place the egg yolks in a big bowl then beat them using a fork or an egg beater
• Add the condensed milk and mix thoroughly
• Pour-in the fresh milk and Vanilla. Mix well
• Put the mold (llanera) on top of the stove and heat using low fire
• Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
• Spread the caramel (liquid sugar) evenly on the flat side of the mold
• Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
• Cover the top of the mold using an Aluminum foil
• Steam the mold with egg and milk mixture for 30 to 35 minutes.
• After steaming, let the temperature cool down then refrigerate

Serve for dessert. Share and Enjoy!

Nutrition Information
Serving size: 6 Calories: 384

( This picture is taken from Google)