noxz.tech/articles/leche_flan/index.www
1I recently had some friends and family over for a visit. For dessert, I made a
2Filipino dessert called Leche Flan, consisting of three main ingredients. Made
3with egg yolks, condensed milk, and cream, Filipino Leche Flan is rich in both
4flavour and consistency, topped with a sugary caramel syrup.
5
6.PIMG flan.png
7
8Many use evaporated milk instead of cream, but I like it on the heavier side.
9It is also common to steam the flan in a steamer, but I prepare it in a
10bain-marie (a hot water bath in the oven). It takes time, but the result is
11amazing.
12
13.ULS
14.LI
15Preparation time: 15 min
16.LI
17Cooking time: 2 hours
18.LI
19Cooling time: 2-4 hours (best served the day after)
20.LI
21Servings: 4-6 people
22.ULE
23
24.HnS 1
25Ingredients
26.HnE
27
28.ULS
29.LI
3010 large egg yolks
31.LI
321 can of condensed milk (about 400 g)
33.LI
341 can of cream (the same volume as the condensed milk)
35.LI
362 dl water
37.LI
383 dl sugar
39.LI
400.5 dl syrup
41.LI
420.5 dl brown sugar
43.ULE
44
45.HnS 1
46Directions
47.HnE
48
49First, start with the caramel syrup. Pour the water, sugar, syrup, and brown
50sugar into a saucepan and stir it while heating it on the stove. Mix and cook
51until the syrup mix creates a bead when dropped into a cold glass of water.
52While hot, pour the syrup mix into an oven-safe pot or something to later cook
53the flan in.
54
55The next thing is to prepare the flan batter. Start by separating the egg yolks
56from the egg whites. Save the egg whites for another recipe if you like. Place
57the 10 egg yolks in a bucket and break them with a spoon or something to stir
58with. Empty the can of condensed milk into the bucket. Pour some cream into the
59same can up to the rim, and then pour it into the bucket as well. Stir
60everything into a homogeneous mix. When the syrup mix has hardened, the flan
61batter can be poured on top of it.
62
63Now place the oven-safe pot into a larger oven-safe container that can be
64filled with water, surrounding the pot. Place the container into an oven that
65has been preheated to around 100 \(deC for about 2 hours. This is so that the
66bain-marie process creates a gentle heat around the flan and results in uniform
67cooking.
68
69After 2 hours, the flan can be placed at room temperature to cool down, to
70later be stored in a fridge. When the flan is cold, it can be flipped upside
71down on a plate and hopefully slid out of the pot. If not, help it along with
72a knife around the sides.
73
74"Bone Apple Tea"
