Tuesday, April 6, 2010

leche flan



I plan to post this last week but i thought it would not be right posting something so "sinful" during Holy Week. Okay, okay, I'm fibbing. The real reason why I was not able to post anything last week was more technical rather than religious. One, because we ran out of bandwidth. Unlike in the Philippines,where internet subscription is based on time here in Australia, it is based on bandwidth or data used. So if we downloaded heavily during the month, we struggle to have internet connection. And two, my computer was re-formatted because it was acting up. Anyway...

I think it's time to post another recipe for a sweet treat.

When I was a kid, I love going to family or neighbourhood parties because that is where I can have my hands on these babies. And it is always a big disappointment if the people throwing the party does not serve leche flan. I mean, what's the use of having a party if there is no leche flan? I can even remember this one time when my best friend and I have to box-out, like basketball players, this middle aged woman so we can have the last bit of the leche flan on the buffet table. I have long atoned that sin of leche flan gluttony.

This dessert just brings too many childhood memories that I can not not have it here in Australia. When I was new here, someone gave me some and I was too happy to get it. But alas, it did not taste right, so hugely disappointing. So what's a migrant girl to do? If I want one, I have to make it myself.


One thing about leche flan too is that everytime I make it I have to make the iconic Australian dessert, pavlova. It is almost serendipity, Filipino dessert meets Australian dessert.



Leche Flan

Ingredients:

1 can (390 ml) condensed milk
1 can (375 ml) evaporated milk
8 egg yolks
1 teaspoon vanilla extract (or lemon essence)

For the caramel (for llanera/ or leche flan mold):

2 tablespoons white sugar
1 tablespoon water


  1. Put the sugar and the water in the llanera. Heat over medium heat. Bring to a boil until sugar starts to caramelize. Tilt the mold to spread the caramel around the bottom.  Repeat for the other molds/llanera. This recipe makes about 3-4. (Be careful when working with hot boiling sugar. Use tongs to hold the mold.) Set aside.
  2. Mix the egg yolks, condensed milk,  evaporated milk and vanilla well by hand or by electric mixer.
  3. Gently pour this mixture on top of the caramel on the llanera. Fill the mold to about 1 or 1 1/2 inch thick.
  4. Cover the molds with aluminum foil.
  5. Steam for about 20 minutes. Check by inserting a knife, it is done when it comes out clean.
  6. Cool then refrigerate.
  7. To serve, run a thing knife around the llanera to loosen the leche flan. Place a plate or platter on top of the mold and quickly turn upside down. Slide the mold off and make sure to drizzle all the caramel sauce over the leche flan.
Variations:

* Can also make the caramel by putting about 1 cup sugar and 3/4 cup water in a saucepan. Boil until sugar caramelize and pour into the aluminum molds.
*Instead of vanilla essence, can put lemon rinds.


Notes:

*leche flan molds can be found in Asian groceries. can also use any aluminum molds.

3 comments:

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  3. MMM i like flan! This looks like a hit! I'm going to try it out! Great blog!


    Aaron from
    Easy Chinese Canadian and Western Food
    kubeen81.blogspot.com

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