RECIPE: Filipino Style Leche Flan

I always love eating leche flan.  I always expect one from any celebration.  Good thing Thailand has it's own version of custard cake but sadly it's not the same as my grandmother's version.  So,I have to make my own to satisfy our tongue's craving.  I thought it was hard but when I found a recipe, it was a "no-sweat" recipe...yabang ko, lol.

Here's my own version of my all-time favorite dessert.

Ingredients:

6 egg yolks (yolk separate from white)

1 can of evaporated milk (more or less 400ml)

1 can of condensed milk (more or less 380ml)

2-5 drops of lemon / calamansi / "manaw" in Thai

1 tsp of vanilla (optional)

For Syrup:

1 cup of sugar(white or brown)

3/4 cup of water

First you need to caramelized the sugar.  My mother's tip is to use the same llanera/pan that I'll use for my flan, this will save me from burning myself and won't give me a hard time transferring the caramel since it's so quick to harden. Place the pan on a low heat and put the sugar and water.  Caramelizing the sugar is quite tricky.  One important technique here is, not to use any spoon to mix it but instead hold the pan and tilt it side by side to mix it. Once the mixture is golden brown (or until you like the color but be careful not to burn it ) and smells like candy then you're ready for your next step.

Since I use electric stove (condos in Thailand do not allow gas tank), I start with the syrup because it takes so long to do this with my stove.  While caramelizing, I will make the mixture of my flan. Pour the milk (evap and condensed), followed by the egg yolks then the lemon (and vanilla if you have one) and whisk slowly. Whisking slowly will minimize the bubbles. 

When the caramel is ready, pour the flan mixture on the caramel, cover the pan with aluminum foil, and place the pan on a steamer.  In my case, I use my rice cooker for steaming. Leave it for 45 min - 1 hour.  While steaming refrain from opening the pan as this will create moisture on the inside cover.   If after 45 min. the flan is not yet cooked you can leave for another 15min or until the mixture has hardened.  You will know if it's cooked if when you poke it with a toothpick, it will create a small hole and the toothpick will come out clean.

Don't get excited, let your flan cool first before plating it.  Someone told me to put a clean paper to cover the pan to absorb moisture so it won't get saggy, though haven't tried it.  My perfect timing here is, when I can actually hold the pan without pot holder then it's ready to be plated.  If you are running out of time, you can place the pan in the freezer for 10-15 min. Run a bread knife on the side of the flan to loosen it then put a plate upside down on the top of the pan and turn it quickly. 

 Hold it, hold it...you don't want to eat a warm leche flan, right? You have to put it in the refrigerator for at least 20-30 min.  Eat your meal first with your family, and when everybody's ready for a sweet dessert, leche flan is ready to be served. Enjoy!