Leche Flan ala Riza ♥♥♥

Posted on 28 February 2015 at 11:45

Leche flan is one of my favorite desserts but it is known widely as creme caramel to some. It took me for a while how to get the exact recipe for my own version on how to cook it but still, it's worth the wait.

Here's what you need:

Ingredients:

For the flan:

8pcs. egg yolks

2pcs. egg whites

1 can condense milk

1 small can evaporated milk

food color (optional)

1 pc. dayap/ calamansi

vanilla

For the caramel:

2-3 tablespoon of sugar in each llanera/ mold

Procedure:

1. For the caramel: Put the llanera/mold with sugar on heat until the sugar caramelizes (be careful not to overheat the caramelized sugar as it will give a bitter taste). Set aside.

2. Prepare your steamer. Pour some water in it; let it boil.

3. For the flan: In a large bowl, you'll just simply combine all other ingredients: egg yolks, egg whites, condense milk, evaporated milk, vanilla, dayap, and food color. Beat the mixture slowly so as not to incorporate air inside that will make your flan very bubbly. When everything else is incorporated, strain the mixture before putting inside the molds/llanera.

Cover the molds/llanera with an aluminum foil and put it inside the steamer (the water should be boiling the time you are doing this).

Steam in a low to medium heat for around 15-20 minutes or until firm or wiggly (do not over cook).

After 15-20 minutes, check the flan by inserting a toothpick in it, if it comes out clean, then it's now cooked.

If it's now cooked, let it cool and place it inside the refrigerator to make it more firm.

4. How to unmold the flan: simply run a knife on the edges of the flan, put a desired container above it (maybe a plate or plastic container) then invert the flan.

Voila! See the photos and everything is set for the holidays! Serve and enjoy. ^_^