Friday, March 9, 2012

Leche Flan

 The leche flan that my husband made   when we attended a get together  gathering at the Brady's  residence.  I honestly did not learn how to make  this custard-like dessert til I came here in the States.  My husband taught me lol.

A Spice A  Day # 69
 - My quest to update this  blog daily -
March 9, 2012:
  • We went to Steuben Mall after Ms. Burrito's school.  We bought a gift for her classmate's birthday party tomorrow.  Our first time to attend one.  We always get invitations  from her classmates but this will be the first time that we will attend.
  • We   drove by Dairy Queen and bought some yummy goodies.  Then we dropped by at my FIL  for a visit on our way home.

7 delicious comments:

Diane said...

I have never heard of a leche flan! Please when you put these gorgeous pictures on your posts can you give us the recipes as well. Take care Diane

Chubskulit Rose said...

Hi Diane, so sorry for always lacking that aspect on my post hehehe. You can try the recipe below.

Filipino Leche Flan Recipe

Preparation time: 30 minutes
Estimated cooking time: 1 hour

Leche Flan Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water
Leche Flan Cooking Instructions:
In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Diane said...

Thanks for this. I have managed to track down condensed milk here in France, but I will have to try further for evaporated!! Everything else I can get easily enough. Diane

Libby said...

I love flan! These look great. :).

Liz said...

Yummy leche flan!

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Jessica said...

looks very delish leche flan :-) what a sweet delight :-) Visiting from MYM, hope that you can return a yellow visit too.

Mel Alarilla said...

I love leche flan and custard cakes. They are so yummy. Thanks for the post. God bless you all always.

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