Leche Flan

We just love sweets! We can't get enough of getting some. Leche flan is one of the most known Filipino delicacy and there are lots of variations too. But in this recipe we will try to make it as simple as possible and as easy as possible too.

What is Leche flan means by the way? Leche means milk; this is one of the main ingredients. Flan means baked or steamed dish consisting of an open-topped pastry case with a savory or sweet filling. And so the name has been made. But in this case it is custard that is baked or steamed in a caramel-lined mold and served chilled with the caramel side up. Also known for its international name as Creme Caramel.
***The leche flan molds or llanera as we call it locally, are widely available in the Philippines. You can get yours at the local stores, but rarely outside Philippines. You can use a round pan measuring about 9 x 2 in. for this recipe.

Llanera

This is actually our family's recipe but we incorporate some other ingredients as well as flavorings every now and then to liven up the old traditional recipe. We sometimes mix it with fruits, purple yam or put nuts for texture or even combine it with other delicacies like "puto" or with cakes and cheesecakes! There is absolutely no limit with how you can pump up leche flan.
So let's begin shall we?

Leche Flan

Ingredients:
12 egg yolks (Large eggs)
1 1/2 cup fresh milk or evaporated milk
1 1/2 cup condensed milk
1/4 tsp vanilla extract
1/4 tsp lemon extract
For the caramel
3 tbsp of water
1 cup light brown sugar

Directions:
1. Cook caramel in a sauce pan by bringing the water to boil then reducing the heat to low. Add in sugar and continuously stir for 2 minutes or until the sugar comes into thick caramel and turns amber. Pour the caramel right the leche flan pan molds. Swirl the pan to let the caramel spread evenly. Set aside to cool.
2. Prepare the steamer by bringing the water to below the steamer to boil. If you are going to bake your leche flan, you need to preheat your oven for 375°F. Also ready a baking pan larger than that of the 2 leche flan pan molds or llanera. Pour it with water about half the pan. This is for the water bath.
3. Then in a bowl, beat the eggs yolks gently preventing it to accumulate bubbles. Pour in fresh milk or evaporated milk as well as the condensed milk, and then add in vanilla and lemon extract. Stir thoroughly but gently.
4. Pour the mixture into the llaneras by using strainer or cheesecloth. This is to prevent lumps and to have a smooth and creamy flan.
5. Cover the molds with llanera cover or with foil. Place them on the steamer and steam for about 30-40 minutes.
*** To bake, place the llaneras in baking pan and bake for about 50 minutes.
6. When the leche flan is done, set them aside to cool before putting it inside the fridge. Refrigerate for atleast 2 hours.
7. To serve, run a flexible knife along the edges of the flan. This is to loosen the sides. Turn the flan over onto a platter. This is done by placing a platter on top of a mold. And as you hold it tightly to the mold, quickly turn it upside down.