Leche Flan

Leche Flan is the ultimate dessert treat! Delightful, full, smooth and creamy with this classic Filipino custard golden caramel topping.

First of all, let me assure you that this is the smoothest, most creamy, most melting lashes in your mouth that you will be happy to try. Second, let me land on a tangent and share a personal story with you.

My ex (husband) attracted me in his youth through llanera on lanera of leche flan. So-and-so was his specialty, and he was great at it, eventually winning a wedding dream where I was sitting on the couch watching TV while he was preparing my food in the kitchen.

Well, the scene never really changed, because I soon found out how far Caramel Custard had her kitchen skills. The way we lived together, he was sitting on the sofa watching TV while I was preparing his meal in the kitchen. But for each party or gathering, he took on the responsibility of making so-and-so while I did the rest.

Decades later, the marriage had already broken down, the resident so-and-so had been hanging around for a long time, I wanted to make myself stand in the kitchen and didn’t know how. You know what happens when you marry someone, and you assume it’s forever? I never wrote the recipe because I thought it would always be there to make lychees.

In my divorce, I had to face the obvious devastation of knowing and enduring the difficult process of rebuilding myself. With the grace of time and tears, I am now an amazingly happy, independent woman living on my own terms and not having to apologize for the new four-inch stelto she bought but maybe Will ever wear

I am now a comfortable woman in her skin. A woman with wrinkles on her face that speaks of age and is no longer forced to face the little flesh for which she was deceived. I don’t hesitate when I know that the being I used to know has bowed down, and I certainly won’t be afraid of the challenge of making so-and-so now. Prescription or no prescription, I have seen this man many times to learn his technique, and I can certainly guess the measurement of eggs and sugar and milk on my own.

So today, I made my version. Ha! Victory for the scorned woman, I left his in the dust!

What is Leche Flan?

Lychee is the Filipino version of Flann Cream Caramel. This is a dessert dish that is traditionally served as a dessert at parties, festivals and other special occasions. It is also commonly used as a topping for shaved ice, such as hello-halo or other treats such as floating island or graham de leche.

This classic dessert is made with a layer of caramelized sugar and a custard mixture of egg yolks, evaporated milk, and condensed milk. Vanilla extract and key lime or calamansi zest are usually added to brighten the flavor and cut the richness.

The flan is either baked in the oven or boiled in an oval tin pan on a stove called llaneras. After cooking, it is refrigerated to cool and set completely. The mold is inverted on a platter with caramel sauce on top when ready to serve.

Although similar to Spanish flannel, it has a higher flavor and denser consistency because it uses all the egg yolks.

How to caramelize sugar

Here are three ways to turn sugar into golden caramel. Whichever method you use, make sure it is completely melted without any grains. Take a closer look at it to prevent it from burning, which can lead to a bitter taste.

Wet method

  • In a heavy-bottomed pan, mix a cup of sugar and 2 tablespoons of water.
  • Cook over low to medium heat, stirring constantly with a wooden spoon or silicone spatula until the sugar dissolves and turns into a clear liquid.
  • When the sugar dissolves and the syrup starts to boil, cook without stirring for about 5 to 6 minutes or until the honey turns golden in color. Using the pan handle, bend the pan over low heat and let it brown.
  • Immediately insert into molds and allow to harden.
  • Dry method

  • Add 3 tablespoons of sugar to each Lenira.
  • Set the lanira on a low flame on the stove and, using tongs, stir the lanira over the flames again and again until the sugar melts and the honey turns to gold. Continuously bend and rotate the lanera to ensure melting and to distribute the liquid at the bottom of the mold.
  • Remove from heat and allow the caramel to cool and harden.
  • In the easiest way to microwave!

  • In a clean, microwave safe bowl, mix the water and sugar. Stir well under the sugar is completely dissolved.
  • Hold the microwave on high for about 6 to 7 minutes or until the honey turns golden.
  • Immediately insert into molds and allow to harden.
  • Custard making

  • Use cold eggs because whites and yolks retain their shape better and separate easily.
  • Prepare the custard mixture as soon as the eggs are separated as the yolk becomes outer skin when left in the air for a long time. If the yolk is unable to be used immediately, store it in a bowl of water and refrigerate. Remove when ready to use.
  • To make mixing easier, break up the yolks and stir in the condensed milk. Slowly add the steamed milk.
  • Tips for smooth consistency

  • Shake in one direction to avoid too much air in the mixture as it will pierce the flan when cooked.
  • Tap Lanera a few times on the counter and let it stand for a few minutes to release the trapped air pockets.
  • If the mixture looks foamy, let it stand for a few minutes to reduce bubbles.
  • To ensure silky smooth consistency, filter the mixture using a cheesecloth or.
  • A fine sieve to remove any stray egg whites or foam.
  • Do not steam or bake at very high temperatures. Use a water bath or bean curd to make sure the temperature rises slowly and the custard slowly thickens.
  • Don’t overcook. This is done when the toothpick in the middle comes out clean.
  • How to serve and store

  • Leche flan is traditionally enjoyed chilled. Serve as an after-meal dessert, a midday snack, or as topping for iced desserts such as halo-halo or mais con hielo.
  • It should keep in the refrigerator for up to 3 to 4 days. Keep in the llanera covered in foil to extend freshness.
  • To freeze, transfer in airtight container and keep in the freezer for up to 1 month. To serve, thaw overnight.
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