Leche Flan is the Filipino variant of the originally Spanish flan de leche, literally “milk flan”, which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is either steamed over an open flame or stove top, or baked with a pan of hot water. Leche flan is a staple in celebratory occasions and is common during Christmas, New Year and town fiestas.
- 10 egg yolks (discard egg whites)
- 12 oz of canned evaporated milk
- 14 oz of sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 c of brown sugar
- 1/4 c of water
- Dissolve brown sugar in 1/4 cup of water. Heat until it becomes very thick.
- Use the mixture to coat the inside walls of the aluminum mold you are using.
- Preheat the oven to 350 degrees Fahrenheit.
- Using a mixing bowl, blend the ingredients (eggs, milk, vanilla) thoroughly but not to the extent that it becomes foamy.
- Pour the mixture into the mold.
- Set the mold in a shallow baking pan.
- Add hot water to the baking pan (around the mold) until it comes up the same height as the custard mixture inside the mold.
- Place the baking pan with the mold inside the preheated oven.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- To test, stick a knife into the custard. If it comes out clean (no gooey custard sticking on the knife), remove from the oven.
- Let cool. Turn the mold upside down and gently dislodge the flan into a serving plate.
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