One of the desserts that my daughter and I never get tired of eating is leche flan. She would request for it every week. It is not a special dessert anymore, that I only make on holidays. It became a regular Filipino dessert that I make at least once or twice a month.
Making leche flan can be intimidating. People would say it is tedious to make. And that is the reason why I'm drawn to this dessert more, I want to prove that it is not that complicated, a simple recipe. And that it is so delicious to eat!! But first, I always wonder where leche flan came from. I know that Spaniards brought it to the Philippines.
According to wikipedia, leche flan originated from Portugal. Some articles says it originates from borders near France and Spain. Last article I read says the first flan recipe came from ancient Rome. It claims the Romans are the first one that domesticated the chicken and came up with lots of egg recipes, like flan. And spread it throughout Europe. Spain made a variety of flan that is similar to our flan now, with caramel on top of it. Flan came from the old French word 'flaon'. It is also called créme caramel or caramel custard. some varieties are créme brulée and crema catalana. It is popular all over the world, cooked in different ways, depending on the country. In the Philippines, milk and egg are the main ingredients.
Here is my version of leche flan.
Ingredients
1 dozen brown eggs
1 can condensed milk
11/2 cup 2% milk
1 tsp lemon juice
1/2 cup brown sugar
1/2 cup water
2 pcs llanera or any baking pan
Procedure
Separate the yolk from the white. Set aside and refrigerate the white of the egg. We will not be using it.
In a bowl, pour in the yolk. Add condensed milk. Mix. Then add the 2%milk and lemon juice. Mix thoroughly. Pour in the llanera with caramel. Cover with aluminum foil.
To make a caramel, mix the brown sugar and water, pour in the llanera and heat over a stove until golden brown and sticky. Set aside to cool.
Boil water in steamer pot. Add the llanera with milk and yolk mixture. Steam for 50 minutes.
If you don't have a big steamer that fits your flan pan, you can bake it at 375°F for 50 minutes.
Preparation time is only 15 minutes. And while it is steaming or baking for 50 minutes, you can do other stuff like reading, eating, watching TV, whatever. So very easy, and not complicated at all!
Here is my version of leche flan.
Ingredients
1 dozen brown eggs
1 can condensed milk
11/2 cup 2% milk
1 tsp lemon juice
1/2 cup brown sugar
1/2 cup water
2 pcs llanera or any baking pan
Procedure
Separate the yolk from the white. Set aside and refrigerate the white of the egg. We will not be using it.
In a bowl, pour in the yolk. Add condensed milk. Mix. Then add the 2%milk and lemon juice. Mix thoroughly. Pour in the llanera with caramel. Cover with aluminum foil.
To make a caramel, mix the brown sugar and water, pour in the llanera and heat over a stove until golden brown and sticky. Set aside to cool.
Boil water in steamer pot. Add the llanera with milk and yolk mixture. Steam for 50 minutes.
If you don't have a big steamer that fits your flan pan, you can bake it at 375°F for 50 minutes.
Preparation time is only 15 minutes. And while it is steaming or baking for 50 minutes, you can do other stuff like reading, eating, watching TV, whatever. So very easy, and not complicated at all!
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