Leche Flan


A Traditional Leche Flan

Leche Flan recipes

:
Original Recipe
Pumpkin Leche Flan
Fruity Leche Flan

Original Leche Flan Recipe

Custard:

Leche Flan

12 egg yolks
1 can condensed milk
1 pint Vit D milk
1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

Caramel

1 cup sugar
1 cup water

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

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Kalabasa (Pumpkin) Leche Flan

This recipe is from the province of Bulacan. Source for this recipe is the wonderful Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.

Ingredients

2 cups kalabasa (pumpkin), cut finely
1 cup condensed milk
3 eggs
sugar
1/2 teaspoon dayap (lime) or vanilla

Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squash mixture into the llanera, and steam for about 20 minutes.

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Light and Fruity Caramel Custard

This recipe comes from another wonderful book, Pacific Crossings by Lily Gamboa O'Boyle. Acacia Corporation, NY, 1994.

Ingredients

1 1/3 cup sugar, divided
1/3 cup water
6 to 8 large eggs
1 cup whole milk
1 cup peach or mango puree
pinch of salt
1/4 teaspoon lime peel, grated finely
seasonal fresh berries, for garnish
Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired.

Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer.

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