Kubiertos

Leche flan is a favorite dessert that is ever present in many Filipino families’ dinner tables. This is especially true during special occasions, like Christmas.

I myself do not care what occasion it is or even if there is one, I just love leche flan that I find myself cooking it many times in a year.

There are many variations to cooking leche flan. I have tasted many different kinds throughout the years but only to come back to my mother’s recipe. Hers is a tedious and tiring process so I will just share the quick, no frills way to creating this yummy tasting dessert.

Ingredients:
8 egg yolks
1 cup milk or 1 can of evaporated milk (370ml)
3/4 to 1 cup sugar (depending how sweet you want it to be)
Vanilla
Lemon zest
2 tablespoons white sugar (will be caramelized)
2 Oval metal containers (Llanera that costs about Php8 in the local market)

Directions:
First step is to caramelize the sugar. Place the 1 tbsp. sugar in one of the metal containers. Using a thong, hold the container over the stove on very low heat. As soon as the sugar starts to melt and turn liquid, spread around the container to make sure every area is covered with caramelized sugar.

This process should be done quick as the sugar will burn if held longer over the fire and it will make your leche flan taste bitter. Repeat using the other container.

Set aside to cool. After a few minutes, you will notice the sugar harden like candy.

Next, beat the egg yolks until light and fluffy. Mix in the milk and sugar. Stir in the vanilla and zest. Pour into the two metal containers. Cover each with aluminum foil.

Steam for 45 minutes. When the kitchen fills up with the smell of the custard, I take it as a signal to check if the leche flan is already cooked.

Serve and enjoy!

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This entry was posted on Monday, December 31st, 2007 at 2:07 pm and is filed under Dessert . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.