…it was my first time to cook a leche flan but luckily it turned out to be successful.  My husband loves it!  And he’s requesting me to make another set of leche flan for his ETEEAP classmates because they’re having a beach outing this coming friday.   After reading different versions of leche flan in the internet, and asking my friends, i came up with my own version of leche flan.  Here it is:

Ingredients:

4     pcs. egg yolks

1     can condensed milk (397 g)

1     can evaporated milk (170 g)

1     tsp. of vanilla or lemon zest

For syrup:

1/2 cup sugar

3    tbsp. water

Procedures:

1)     In a bowl, mix all the ingredients except those for the syrup.  You can use a mixer or blender to attain a well-blended mixture.  In my case, i just used a fork for mixing/stirring since i don’t have a mixer.

2)  After mixing, in a pan put the sugar and 3 tbsp. water.  Caramelize under medium heat until sugar is dissolved.  When it turns brownish, it is done.  The lighter the color of the caramelized sugar the better.  But some people prefer their syrup to be a little bit bitter like that of a coffee.

3)  While caramelizing the sugar for your syrup, preheat your oven up to 295 degrees.  I just used an oven toaster because i don’t have a steamer.

4)  Put the caramelized sugar in the llanera/foil tray while it is still hot.  Let it cool in your molds for few minutes then pour in your mixture.

5)  Put your molds in a baking pan with hot water.  Bake in the oven for 1 hour or until the mixture is done. You can insert a knife at the center of the flan to make sure it’s doneness.  When it comes out clean, then it is done.

6)  Let your leche flan cool in the molds for several minutes before refrigerating it.

7)  Chill it for one day before serving.

I will upload the picture of my leche flan next time.  Naubos na kz eh hehe inubos ni gummybear dko napiktyuran…:p

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