baking / self

Leche Flan

Yay! I’m finally posting a Filipino dessert I made. Leche flan! One of my favourite Filipino foods ever. I think it’s because it’s one of my earliest childhood memories (of course, it would have to be something about food, haha). It’s also really special because it always reminds me of my late Lola (Grandma) Rita. I was young when she passed on and my memories of her are quite fragmented or scaffolded by photos and old videos. But there are two things I certainly remember about her, it’s the fragrance of sampaguita flowers and leche flan.

Those memories were awesome. Sunday was always a family day and we always went to our grandparents’ place. My younger cousins and I would always play around the large grounds until our naptime. And there was an awesome metal swing we always played on. It’s not the kind of swing you see in the playground or in gardens with the couch and everything. It was like a large metal carriage with two benches facing one another with a floor connecting them. It also had a roof. I wish I could show you. Haha. Anyways the day will always end with our grandparents packing food for everyone to bring home and they always include piles of llanera containing my lola’s leche flan!

So here’s my take on a childhood classic.

They’re not the prettiest but they sure are super yum!

(I sort of butchered them out of the ramekins…oops)

I only made my first leche flan this year…I didn’t know it was so freaking easy. Haha. Perhaps I was a bit daunted by the possibility of marring the wonderful memory of my lola’s leche flan if I made atrocious ones.

Another awesome thing about this leche flan is that the recipe uses whole eggs. No worries.

Yummy and creamyyy…want some? Here you go. Say aaaaaaa.

Leche flan smile!

Hi lola I love baking like you too. I miss you and your leche flan. I made mine, check out my blog. Is there wifi up there?

Leche Flan from Kusina ni Manang

1 cup sugar
2-3 tbsp water
4 eggs
1 can condensed milk
1 can evaporated milk
1 tsp vanilla

- Place the sugar on a microwave safe bowl and put water on it so that all the sugar are wet. Microwave for 4-5 minutes. On the 4th minute start keeping an eye on the caramel until it turns a light amber then depending on how dark/light you want your caramel wait for another minute or take it out already (use mittens/towel when taking it out, it’s super hot.).
– Divide the caramel sauce on the ramekins (or just pour it in a pan you’ll be using for the leche flan). Distribute the caramel by swirling it on the bottom and sides of the ramekins/pan.
– Preheat the oven to 146 degrees Celsius.
– Combine the rest of the ingredients in a blender and mix them using the pulse function a couple of times until they’re homogenous (it’s supposed to be better like that so you let less air bubbles in…I used a hand blender and a bowl, worked fine.)
– Place the milk mixture on the ramekins/pan.
– Place the ramekins/pan in a water bath (place them in a larger baking pan and pour some hot water in the baking pan til it reaches halfway up the sides of the ramekins).
– Bake for i hour.
– Check for doneness by wiggling. If it wiggles like jello in the middle it’s okay. Too fluid, wait a few more minutes.
– Cool for a few minutes.
– To serve, run a knife around the edges of the flan then invert onto a platter/dish.

Enjoy!

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9 thoughts on “Leche Flan

  1. Pingback: Corn Ramen Soup « sweets and brains

  2. Aw, this was an incredibly good post. Finding the time and actual efflrt to produce a really
    good article… but what can I say… I procrastinate a whole lot
    annd never seem to get anything done.

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