Filipino Leche Flan with Whole Eggs Bodybuilding

Kunjo's Kitchen

The flan aka creme caramel aka custard pudding, may have originated in Europe, but in the US it is best known as a Latin American dessert. Variations of the flan have made it far and wide, and have different meanings in parts of Asia, Latin America and Europe. The Filipino version of the flan is called leche flan (leche meaning milk in Spanish). It is a heavier version of the Spanish dish, made with condensed milk and egg yolks. It is a dream come true for the sweet-toothed! (Literally, it contains sweetened condensed milk AND sugar! Sweetness overload!)

Ingredients:

  • 12 egg yolks
  • 1 can (12 oz.) Sweetened condensed milk
  • 1 can (12 oz.) Evaporated milk
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 6-8 cups of water

Directions:

  • Put the sugar in a saucepan and cook over low heat until the sugar melts and becomes golden brown. Stir and swirl the pan occasionally, not taking care to burn the sugar. This, ladies and gentlemen, is caramel!
  • Immediately pour the caramel into the muffin cups and swirl around to cover the bottom evenly. Set aside to cool.
  • Preheat the oven to 350 F.
  • On a stove top, bring water to boil to prepare a water bath.
  • In a large bowl, put in the egg yolks, evaporated milk, condensed milk, vanilla extract, lemon juice and orange juice. Whisk gently with a hand whisker, carefully preventing air bubbles as much as you can.
  • Strain the mix through a muslin cloth or fine sieve into the muffin cups filled with caramel.
  • Loosely cover each cup with foil.
  • Place cups in a shallow baking pan filled with hot water to about 1 inch.
  • Bake for 45-55 minutes until the flan is firm. Take a toothpick test: Insert a toothpick. If it comes out clean, it is ready.
  • Remove the cups from the water bath and cool at room temperature.
  • Transfer to the refrigerator to cool completely for about half an hour.
  • To serve, remove flan from the cups.
  • Enjoy!

Notes:

  • It is important that you transfer the caramel while its hot and liquid, otherwise it becomes dry and sticky!
  • You could make the flan without the lemon and orange juice, but adding them gives you a hint of tanginess and improves the flavor.
  • My muffin cups were silicone so all I had to do was flip it over and remove. For other types of cups, run a knife around the flan to release from the sides and invert onto a plate.
  • You will have egg whites remaining from the 12 eggs! Fret not, use the egg whites to make French toast, with a little vanilla extract, sugar, cinnamon powder and milk! Or for the fitness buffs out there, put it in your protein shake or whatever healthy drink you make and consume.

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Posted in dessertbakedcremecaramel dessert flan