In the Philippines, Leche Flan is the top dessert of all time.Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top.
Preparation Time : 10 mins
Cooking Time : 45 mins
Serves : 4
For Caramel :
Granulated Sugar - 1/2 cup
Egg Yolks - 6
Condensed Milk - 3/4 Cup
Milk - 1 cup
Vanilla Essence - 1 Tspn
*In a Sauce pan add sugar ,melt on a slow flame.when the sugar becomes dark in colour .Spread it evenly over the invidual ramkins.Allow caramel to cool and harden.
*In a medium bowl add egg yolks,whisk it very well.Then add condensed milk+milk.Gently stir in a circular motion .Finally add the vanilla essence.
*In a cheesecloth or Metal strainer,strain the egg- milk mixture.Pour strained mixture into prepared ramkins.
*Cover the Ramkins with aluminium foil and steam it(Here i used my Idli pot for steam) for 40-45 mins.
*After steaming ,let the temperature cool down then refrigerate atleast 2 hrs.
*To Serve: Run a knife along the edges of the flan molds to loosen. For individual flans, turn the molds over onto a platter or individual plates.The flan should come out easily with the caramel on top.
*It is hard to find a Llanera(Traditional Flan Mould) depending on ur location.It more convenient to use individual round pan or ramkins.
*In this recipe you need only Egg yolk & Condensed milk.
*Never beat the egg-milk mixture but stir gently in circular motion to prevent bubbles.
*The real secret to smooth and cremy leche flan is straing the egg - milk mixture before pouring into moulds.