The Filipinos all-time favorite dessert specifically on big occasions like fiestas, weddings, and even birthdays. And as a visitor, surely, you did not leave without trying a taste of this classic creamy custard dish with caramelized sugar on top. A new year has started, so as the almost all-year round fiesta celebrations. Certainly, tables will be filled with different dishes, one should not miss that sweet piece of heaven, leche flan. A staple dessert in celebratory feast not just in the Philippines, but also among other countries. Leche flan on other countries is known as “crème caramel” used to be ubiquitous in European restaurants. It is because of the dish’s advantage of having it prepared in advance and keeping it until needed. Being widely included in cuisines, this dish comes in a variety of forms and names depending on which region it is made. However, here in the Philippines, leche flan, which originated from the original Spanish term flan de leche that literally means milk flan, uses both evaporated and condensed milks, aside from the usual eggs, sugar, and vanilla ingredients. Shaped by being poured in an oval-shaped aluminium tip pan called “llanera” that has caramelized sugar at the bottom, the mixture is usually steamed over an open flame or stove top.
- 12 pcs. Eggyolks
- 1 ½ cans condensed milk
- 1 ½ cans evaporated milk
- 1 ½ cups sugar
- 2 tsps. Dayap rind
- ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup sugar )
- Beat the egg yolks and add the milk, sugar and dayap rind. MixThoroughly.
- Strain the resulting mixture to make it fine; set aside.
- Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
- Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.
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