Leche Flan (Caramel Custard)

LECHE FLAN is one of my all-time favorite desserts as they always come first not only on my plate but on the palates of my tongue. For me, it is better than ice cream or cake and a big time favorite of Filipinos. Leche Flan gives more of the Pinoy?s sweet and creamy combination indulgence of egg and milk. Dessert making became not only a part of cookery but also an art. I have seen lots of Leche Flan molded in different sizes and forms, complemented with several kinds of toppings and enhanced with a twist of flavorings. Leche Flan may be a trace of Spanish influence in our country, but it is absolutely a highlight of the meal.

My mom cooked this Leche Flan and I am thankful again for the recipe. By the way, baby inside is already full-term. I am being clumsy most of the time and moving is quite difficult with my very big tummy. I am extremely occupied with office papers, just making sure all is prepared and neatly endorsed to the one who will be replacing me while I am on my maternity leave. I also might be on blog maternity leave but I will be back as soon as I can. I will be missing writing as I missed my cooking.

LECHE FLAN (CARAMEL CUSTARD)

Place about 3-4 cups of water into your steamer. Bring to boil while preparing the custard and caramel.

For Custard:

2 large eggs

8 large egg yolks

1 can evaporated milk or fresh milk (I used evap)

1 can condensed milk

1 cup white sugar

1 tsp vanilla extract

In a saucepan, beat eggs thoroughly. Strain eggs using gauze or any thin fabric.

Add sugar, evaporated milk and condensed milk. Mix thoroughly.

Then add vanilla extract. Set aside to prepare Leche Flan caramel.

For Caramel:

Sugar

Water

Place 2 tablespoon sugar and 3 tablespoon on Leche Flan tins or llanera.

Put tin on a very low heat just enough to melt the sugar. Give an eye to the tins, sugar burns fast, so be careful.

Allow to cool for a while.

Pour the egg mixture in tin, about 3/4 to 1 inch.

Cover tins. If tin cover is not available, seal tins with aluminum foil.

Put tins into steamer and steam for 1 hour.

Place a toothpick into the mixture. If it comes out clean, you may remove the tins from the steamer, let them cool for about 10-15 minutes. Otherwise, steam for another 10-15 minutes.

Place them into the fridge for 1-2 hours and serve.