I love leche flan and I love making it, specially after I’ve perfected the art of caramelizing sugar. Thank you, Paula Deen! There’s one recipe I’ve been following religiously for the longest time now. While I love that recipe, which you can find HERE, I have to say that as of Christmas 2009, I’ve already moved on to a yummier and creamier leche flan.
Nanay, my maternal grandma, made leche flan using only the yolks of duck eggs (itlog ng pato). It’s about time I heeded her example and used only the yolks (of chicken eggs) in mine. It was my mom’s cousin, a godmother of mine, who gave me the recipe for this all-egg-yolk leche flan. Not counting the sugar and water you’ll use for the caramel, you’ll only have 3 other easy to remember ingredients that’ll take you to leche flan heaven.
8 large egg yolks
1 can evaporated milk
1 can condensed milk
1 cup sugar and just enough water to give the sugar the consistency of wet sand for the caramel
1. Caramelize the sugar on a heavy-bottomed stainless steel pan. Once you?ve got the sugar caramelized to a nice golden amber, coat the bottom and a portion of the sides as well, with the caramel.
2. In a bowl, gently whisk the eggs. Then add the condensed milk and evaporated milk.
3. Whisk some more until the ingredients are well blended. Do not overmix to avoid bubbles.
4. Strain the mixture then transfer to a pan.
5. Cover the pan with aluminum foil and place in a steamer.
6. Steam for 45-60 minutes, testing for doneness with a toothpick. Alternatively, you can cook your leche flan in the oven. Place the pan on a water bath and bake at 350F. Test for doneness at 45 minutes. This may take a wee bit longer.
7. When it?s done, let cool then chill in the refrigerator.
This leche flan recipe is good for one oval cake pan that’s 8-inches on the longest side and 2-inches deep. It should be enough for one 8-inch round cake pan.
Check out how the leche flan looked when sliced…
No unsightly bubbles! This would have been another proud moment for Nanay. Hee hee. If only I can find fresh duck eggs!
I was holding my breath practically during the entire time I was steaming the leche flan. There was this one time when I made an all-organic, all-egg-yolk leche flan. It failed miserably. Not only did it hurt my home-chef’s ego, but my wallet as well! Oh well.
You may, by the way, substitute the evaporated milk with whole milk. I will try doing just that next time.
When I saw the leche flan was done in 45 minutes, I just had to smile a triumphant smile. And after I turned the flan over onto a serving platter, I just had to pat myself on the back. Hee hee. And after we sliced the leche flan and saw how smooth and creamy it was, ooh lala. I was just plain ecstatic. I needed for this to work and get over that all egg-yolk leche flan failure a while back. I’ll be making this again for New Year’s Eve/Day…among others.
Enjoy the long weekend, y’all! It’s always nice to take a break from one’s job (admin jobs and all!) every so often. And welcoming the New Year is one of the best excuses to do so!
Cheers!Report a mistake in the recipe text