Indulge in the irresistible sweet taste of this leche flan! Best for special occasions especially this coming Christmas season and New Year's eve!
Leche Flan is one of the popular Filipino desserts that is easy to make. It is also called the "Filipino Caramel Custard". It's main ingredient is the egg yolk so this dessert is rich in protein but is also high in cholesterol.
One thing I like from making this dessert is you can make one, even without baking. You can use a steamer to cook it.
I know there are lots of ways on how to make leche flans but this procedure is what we always do when making one. I could say, this is the simplest and easiest way of making leche flans. Some recipes also use egg whites for making this but we mainly use egg yolks to make it creamier and rich in texture. When making the caramel, I also put a small amount of coffee, just get coffee powder using your two fingers. I assure you, you will like it more! The sweetness of brown sugar plus the bitterness of the coffee is the perfect mix for the caramel of your leche flan!
8 egg yolks
1 sweetened condensed milk 380g
1/4 cup brown sugar
1 tablespoon vanilla (optional)
small amount of coffee (optional)
Caramelized the brown sugar and coffee(optional) with a small amount of water in a pan or directly to the mold that you are going to use. You can use a tong for easy cooking. Cook over medium heat with occasional stirring. Do not overcook, make sure it is quite "sticky" looking so it will just stay at the bottom of the molds when you pour the mixture of egg yolks and milk. Pour equally to the molds then let it cool.
Mix egg yolks, condensed milk and vanilla(optional) in a bowl then beat well. Scoop out most of the bubbles while beating the mixture. Then pour the mixture to the molds that has the caramel then steam for about 40 minutes or until the flan is cooked. Let it cool for a while then put in the refrigerator.
When served, use a knife and run it on the edges of the mold to loosen your leche flan.