On my third post for Wonder Pot Stories, I made leche flan. It is also called creme caramel, flan, and caramel custard. This is a custard dessert with a soft caramel on top. This dish is eaten throughout the world and has many versions as well.
A friend knowing that I am making dishes in the Wonder Oven asked that I try to make leche flan since it is her favorite. If I would be successful in doing so, she wanted to learn how to make it. I was planning to do the leche flan project for October in time for Halloween but I saw this aluminum molds in the store. It was shouting to me -> buy me, buy me! So, I got two leche flan molds or llanera. Then, I had a quick trip to the grocery to get the rest of the recipe – milk, sugar and a dozen of eggs.
The procedure is quite easy but tricky too especially for the soft caramel on top. One needs to be patient and quick. Patience is needed in waiting for the sugar to melt to get a nice brownish color and being quick is needed for transferring the melted sugar in the llanera. You can also melt the sugar in the llanera but I opt to melt in a saucepan then transfer it to the flan mold.
10 pieces eggs (egg yolks)
3/4 cup condensed milk
1 cup evaporated milk (fresh milk)
1/2 cup granulated sugar
1 tsp vanilla extract
1. Using all the eggs. separate the egg yolk from the egg white. (only egg yolks will be used)
2. Place the egg yolks in a bowl then beat them using a fork or an egg beater.
3. Add the condensed milk and mix thoroughly.
4. Pour in the evaporated milk and mix well.
5. In a saucepan, heat the sugar till melted. Then, pour into the mold (llanera).
6. Pour the egg yolk and milk mixture on the mold.
Note: Use one large llanera or two medium llaneras for this recipe.
7. Cover the top of the mold using an aluminum foil.
8. Steam the mold with egg and milk mixture for 30 to 35 minutes.
9. After steaming, let the temperature cool down then refrigerate.
10. Serve the dessert upside down on a plate showing the caramel on top. Enjoy.
I was disappointed at first because I did not get a smooth side of the flan.
When I get to slice the sides, I felt proud since I get the right consistency that I see in leche flan served by restaurants.
The leche flan was not too sweet and just had the right yummy taste I am looking for. At least now, I be confident to tell me friend that I could teach her how to make leche flan and I get to do this yummy dessert this coming Christmas season.