Growing up as half Pinoy, I enjoyed Filipino meals. And one of my all-time desserts is the classic Filipino Leche Flan. Leche flan or cream caramel or milk custard is a popular dessert at celebratory feasts among the Pinoys.
I remember my late Aunt Tessy always made delicious perfect creamy Leche flan whenever there was a party or occasion at her house.
During my teenage years, my mom taught me the recipe. Like the Filipinos – I managed to make Leche Flan and I guess all the Filipinos know how to do this classic dessert very well, right?
However, there are slight changes in my recipe compared to what I learned from my mom. The taste is more or less the same, I guess.
Leche Flan Recipe
- 5 eggs B size
- 400 ml evaporated milk
- 4 tablespoons sweetened condensed milk
- 1 tablespoon custard flour
- 1 tablespoon vanilla essence
- 1 – 2 pieces of sliced white bread
- 5 tablespoon sugar
- 2 tablespoon water
Step-By-Step How To Make Leche Flan
Making the caramel
- Add sugar and water to the pan.
- Slowly heat the pan in medium heat until it turns into brown color / golden syrup
- Transfer to the mold. Cool it down in a room temperature
Making the Leche flan pudding
- In a bowl, combine all the pudding ingredients. Stir until all the ingredients mix well. To make it more easy peasy, using a blender I just blend all the ingredients together until well-mixed.
- Then, using a strainer – strain to remove lumps and pour the mixture into the mold with the prepared caramel.
- Steam for about 30 minutes or until cooked well.
- Or else, baked in the oven using water bath techniques.
- Cool the leche flan on the counter and fridge for at least one hour before serving.
Ready to serve Leche flan
- Using a serving plate, turn it upside down and on top of the mold
- Turn the plate and mold upside down.
- Carefully, tap the mold to release the leche flan.
- Leche flan ready to be served.
I like it best with a cup of hot black coffee or hot milk tea.
Tips To Ensure Leche Flan Stick To Its Beautiful Shape After Removing From Its Mold
Previously, I needed to be very careful when taking Leche flan out from the mould to ensure the shape is not ruined.
And later, I learned a tip to add 1 – 2 pieces of sliced bread and blend them with the other ingredients to make the shape firmer.
And voila, I like the adjusted recipe.
This dessert is not only during any feast but can be served at any time whenever you want it.
And whenever I have Leche flan, it reminds me of my childhood at Aunt Tessy’s house. She loves to prepare delicious food not only on occasion but at any time when we visit her place.
I missed you a lot, Manang Tessy.
Emphi Yap is a content writer under Headliner by Newswav, a programme where content creators get to tell their unique stories through articles and at the same time monetize their content within the Newswav app.
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