Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life. In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.
Ingredients:
10 pieces eggyolk
1 can condensed milk
2 cups evaporated milk (koffiemelk)
1 cup granulated sugar
1 tsp vanilla extract
Preparation:
- Place the egg yolks in a big bowl then beat them using a fork or an egg beater.
- Add the condensed milk and evaporated milk. Mix thoroughly.
- Caramelize the sugar.
- Spread the caramilized sugar evenly on the flat side of the mould.
- Let it cool then pour the egg yolk and milk mixture on the mould.
- Preheat the oven to 160 deg celsius. Use another moulder and put some water, enough to reach the half side of the other moulder on top.
- Bake the leche flan 45 minutes (or until done) on top of the moulder with water.
- After baking let the temperature cool down then refrigerate
- Dessert time!
It takes me a while to make a perfect leche flan so if ever the first time is not that great, don't give up! It just makes the experience more exciting.