Wednesday, August 26, 2009

Leche Flan

To give you a little introduction, cream caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.

The dish has spread across Europe and the world. Both 'crème caramel' and 'flan' (from Old German flado 'cake') are French names, but have come to have different meanings in different regions. In Spanish-speaking countries and in North America, flan refers to cream; this was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context and also in the Philippines, where it is known more as leche flan. Elsewhere, including in France, 'flan' usually means a custard tart, often with a fruit topping. In Europe and many Commonwealth countries, the dish is generally known as cream caramel. Source: Wikipedia

I would like to share you the leche flan recipe that I've been using since I was 16. Beware it's highly addictive! Enjoy!


12 egg yolks
2 cans of condensed milk
1 can of evaporated milk
brown sugar
2 tablespoons of vanilla extract (optional)


To caramelize the sugar: mix sugar and a little water, remember the ratio of sugar to water should be 2:1, bring to a boil. Pour the caramel to your porcelain baking dish or aluminum baking pan or in the Philippines there's a pan that we call lyanera . Mix all the ingredients together. Strain the mixture with a cheesecloth or katsa. Pour into your preferred container. Then steam for 30 minutes or until the flan was done. To check its doneness, pass a toothpick at the center of the flan, if it comes out clean, it's all set! enjoy!