Leche flan is a Filipino caramel custard. It is also known as caramel custard or Creme caramel. It is a delicious dessert often served in parties and social gatherings. There are many varieties of this dish in different parts of the world- dulce de leche (Argentina, Brazil, Mexico and Uruguay), flan de Cuba (Cuba), banh caramel or banh flan (Vietnam), purin (Japan). All are creamy egg and milk based desserts served in different ways.
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
1 teaspoon lemon or key lime rind
For the caramel:
1 cup sugar
3/4 cup water
In a saucepan under medium heat, combine the water and the sugar. Bring it to a boil for 10-15 minutes. Simmer it after under low heat. Let the sugar caramelize, but be careful not to burn it because it will become bitter. Pour the caramelized mixture into aluminum or glass molds. Set it aside to cool.
In a big bowl, mix the evaporated milk, condensed milk, egg yolks, vanilla extract and lemon rind until all the ingredients blend together. You may use a mixer or do it by hand.
Once the caramel has settled and isn’t soft, gently pour the milk mixture into the molds. The mixture should fill up 1 â€“ 1 1/2 inches of the mold.
Cover the molds with foil and steam it for 20 minutes.
If you want to bake it, preheat the oven at 370 degrees. Place the molds in a big baking pan half filled with hot water. Â Bake it for 45 minutes. Let it cool after and then refrigerate for 2 hours or more.
With a knife, loosen the edges of the flan. Place a platter on top of the mold and flip it, so that the caramel is on top. Serve chilled.
Photo Courtesy Of: luchrupan