Leche Flan (Creme Caramel)

Leche Flan © Efren

Leche Flan is a Filipino version of Creme Caramel with a soft caramel on top. Creme Brule on the other hand is a custard with hard caramel on top. Both are very yummy.

This sweet dessert is usually prepared on Christmas or any joyous occasions. It has a smooth, rich, and silky texture that you’ll surely come back for more.

Our version uses the oven instead of steam on a large pot for cooking the dessert.

Ingredients

Custard

1. Eggs – 22 pcs.

2. Evaporated milk (315 g) – 4 cans
3. Condense milk (395 g) – 2 cans

Caramel

1. Raw Sugar – 1 cup

*You can use multipurpose foil container for the leche flan (4 -5 container foils)

Procedure

* Preheat oven to 140 c

Caramel

1. Heat up a small pot, put the raw sugar. Mix thoroughly once you see some of the sugar melt.

2. Continue mixing until the sugar turns into deep amber caramel.

3. Distribute evenly in container foils then set aside

Custard

1. Remove egg yolks from egg whites and put the egg yolks in a mixing bowl.(We will only use egg yolks)

2. Heat up another pot and put the evaporated milk and condense milk. Mix well for around 2-3 minutes. (The purpose is to increase the temperature of the milk to blend well with the egg yolk BUT not too hot as the egg will cook.)

3. Pour the milk mixture on the mixing bowl slowly while whisking. Whisk for about 2-3 mins.

4. Distribute evenly the mixture in the container foil (which already has the syrup at the bottom).
5. Cover the container foil with aluminium foil.

6. Put some water in the oven tray (about 3-4 cups) then place the container foil. Oven for around 40 mins to 1 hour. (To check if it is ready by punching a whole on one on the foil using a toothpick – nothing should stick in the toothpick).

7. Let cool then put in fridge.

Servings : 6 persons     Preparation Time : 30 mins    Cooking Time :  1 hour approx.

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