Lody's Leche Flan (Philippine Custard)

SAMPLER PLATTER DESSERT

Per Emily's request, here's my version of leche flan, one of Philippine's most famous dessert!

Ingredients:
for Caramel: 1/2 to 1 cup sugar and 1 tbsp water

for Custard:

12 egg yolks

1 can(13 fl oz) evaporated milk

1 can (14 oz) condensed milk

1 tbsp pure vanilla extract or lime zest or lemon zest (pick your choice)

To make caramel:

Option 1: Combine sugar & water in a small pan with handle (left in the photo below) over medium heat, stirring frequently until the sugar turns golden brown. Pour the caramel immediately into bottom of flan mold. This works best if you're using a glass or pyrex mold.

Option 2: If you're using a stainless or aluminum flan mold (right in the photo below), melt sugar directly on it over medium heat, stirring frequently until it liquifies and turns golden brown.

Whichever option you choose, do not overcook the sugar as it will taste bitter. It will definitely ruin your yummy flan.

To make custard:
1. In a large mixing bowl, combine all custard ingredients and blend using a "fork".

2. Pour mixture over caramel lined flan mold using a strainer (lower left in the photo).

3. Cover mold with tin foil.

4. Choose with cooking options below.

5. Let the custard cool before unmolding on a platter.

Cooking options:

Option 1: After lining the mold with caramel nor prior to preparing custard, fill steamer (see last photo below) with 3 to 5 cups of water then put on stove-top over medium heat. Arrange the flan molds (vertically if necessary) on the layers of steamer. Steam for 45 to 60 minutes or until the custard is firm. This option is best when using molds as shown in the photo below, and this is my preference.

Option 2: Prior to preparing custard, pre-heat oven to 350 degrees. Fill a large pan or big roasting pan (big enough to fit the flan mold) with 3 to 4 cups of water, then put the flan mold properly & cover the pan. Bake for about 45 to 60 minutes or until custard firm.

small pan, flan mold, & strainer

2-layer stainless steamer

One of the first thing I bought when I got here in US was this steamer as I knew I had to make leche flan in the near future. I remember the first time I made this yummy dessert on my second month here, I used stainless bowls as molds. Nevertheless, MIL & SIL love it. It has become one of the most requested dessert since then. I also used pie pans, cake pans, etc... until I decided to ask my family back home to send me the Philippines traditional flan molds.

More tips and tricks in preparing leche flan:

1. Do not make your flan too thick. Remember, this dessert is so rich therefore 1" is always my preference.

2. Lime zest or lemon zest is my preference as it provide great aroma.

3. The caramel is just an option for better presentation. You can definitely skip that part as the custard is sooooo sweet already.

4. Straining the custard mixture is necessary to remove the egg yolk impurities, and zest (if you used it). When separating yolk from white, chances are some whites could still be attach on the yolk. If that's the case and you didn't strain your mixture, you'll see white spots on your cooked flan.

5. The sweeter the flan is, the smoother it is. Just like when making an ice candy (we always do this in the Philippines... kids & adults love it.)

In reference to the above ingredients: By increasing the egg yolks from 12 to 15, and adding another can of condensed milk, your flan will be super-dooper rich. This is the proportion I prefer to use when I know lots of people will be present at a party.

If you decide to make this flan, let me know how it turns out.

Happy cooking everybody!