The Bubble Chef
cooks whatever your heart desires...
Friday, May 21, 2004
Leche Flan (Crème Caramel)
Filipinos Fondness for sweets is evident in the numerous pastry shops and refreshment stands that can be found all over Manila. The heat of the tropics demands that breaks be taken to cool the mind and refresh the body with Iced treats and desserts. For special occassions and holidays, our family would always prepare desserts like this and many more. We even have Halo Halo treats to all our guests on our yearly Town Fiesta to refresh everyone after one big meal.
Leche Flan is a classic filipino dessert using Milk and Eggs(click here for my previous entry). Leche which means Milk in Spanish is combined with eggs to make a custard, baked or steamed, this delightful dessert is more tasteful by topping it with caramel creme made from melted brown sugar.
Caramel Ingredients:
1 cup Brown Sugar
1/4 cup water
Caramelize sugar in a saucepan by boiling with water and stirring continuously over medium heat until sugar is melted. Pour caramelized syrup into flan mold or custard cups (any ovenware dish about 2 inches deep may be used), tilting the mold to make sure the whole surface is covered.
Custard Ingredients:
12 egg yolks
2 13-ounce cans evaporated milk
1 14-ounce can sweetened condensed milk
1 tsp. Vanilla
1 tsp. Lemon juice
2 tbsp. Granulated sugar
In a large bowl, combine egg yolks, evaporated milk, condensed milk, vanilla, lemon juice and sugar. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring into caramelized flan mold. Preheat oven to 325 degrees F. Cover mold with tin foil. Put mold in a bigger tray filled with water. Bake in over for 1 hour or until mixture is firm. Cool before unmolding on a platter.
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Leche Flan is a classic filipino dessert using Milk and Eggs(click here for my previous entry). Leche which means Milk in Spanish is combined with eggs to make a custard, baked or steamed, this delightful dessert is more tasteful by topping it with caramel creme made from melted brown sugar.
Caramel Ingredients:
1 cup Brown Sugar
1/4 cup water
Caramelize sugar in a saucepan by boiling with water and stirring continuously over medium heat until sugar is melted. Pour caramelized syrup into flan mold or custard cups (any ovenware dish about 2 inches deep may be used), tilting the mold to make sure the whole surface is covered.
Custard Ingredients:
12 egg yolks
2 13-ounce cans evaporated milk
1 14-ounce can sweetened condensed milk
1 tsp. Vanilla
1 tsp. Lemon juice
2 tbsp. Granulated sugar
In a large bowl, combine egg yolks, evaporated milk, condensed milk, vanilla, lemon juice and sugar. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring into caramelized flan mold. Preheat oven to 325 degrees F. Cover mold with tin foil. Put mold in a bigger tray filled with water. Bake in over for 1 hour or until mixture is firm. Cool before unmolding on a platter.
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