Cream of the Crop: Learn How to Prepare the Classic Leche Flan
Rafael Reynante | Aug 31, 2015
In the professional culinary world where I fantasize myself to be in, this dessert is more commonly known as crème caramel. Leche flan is basically a custard with caramel on top (or bottom) which originated in France, the birthplace of all decadent food. Pair this with your favorite halo halo or eat it by itself; the decision, as well as the entire llanera of leche flan is yours alone to keep.
2 cups white sugar
5 large eggs
2 cups whole/full-cream milk (alternatively, use 1 cup evaporated milk and 1/4 cup condensed milk)
1 tsp vanilla extract
1 pinch salt
- Carefully separate the egg yolks from the whites and set aside. (You don’t need to throw out the egg whites! Use them to make a meringue or a healthy omelette with vegetables and ham.)
- In a llanera (or any available heat-resistant mold), pour 1 cup of sugar, as well as a few tablespoons of water, dividing for each llanera. Put the llanera over high heat, stirring constantly. The water should prevent the caramel from over-cooking and burning, so continue adding water until the caramel becomes golden in color and the water has completely evaporated.
- Once the caramel is ready, set aside and let it cool.
- In a large mixing bowl, mix the remaining ingredients and beat until smooth.
- Pour the mixture into the llanera and shake gently to make sure the llanera is evenly filled.
- Cover the llanera with aluminum foil and steam for 40-45 minutes or until set but still soft in the center.
- Alternatively, you can use a springform pan filled halfway with water to steam the leche flan. Bake the flans at 165ºC until done.
- To release, gently cut into the flans and flip them onto serving plates. Garnish with fresh fruits.