Leche Flan a la The Housewife, MD

When I started my adventure with my practically new kitchen last September, I decided that I will venture more into desserts. I am not adept with pastry and or desserts since  baking entails precision and accuracy that makes it so intimidating to do. Nevertheless, I am “The Housewife, MD” now so what the heck, I am going to be fearless in the kitchen. So, for my first recipe post, a simple dessert called: LECHE FLAN (Crème Caramel), a fan favorite filipino dessert. It’s a custard based dessert with very simple ingredients and with easy steps to make. It’s my third time to make it to date; the first time I did it was when I was younger and miserably failed. Now in my married years, luckily, I pulled it off– that, according to my husband, of course!

I got the approximate recipe of Leche flan from my friend, Tin, who choose to bake it over in the oven. The cooking technique I am only familiar with is when you put it in the steamer which is the most popular one, but having known that you can bake it is a relief. Why? for one, I don’t have a steamer, and two, I personally feel that baking is a more controlled way of cooking it as there is temperature indicator. Aside from getting the recipe from my friend, I adapted the recipe to one of my reliable cooking sites: Panlasang Pinoy (please click for the original recipe and scroll down for my own version) and like to give credit for giving me a visual, and also confidence in handling it. One of TJ’s friend from work also got to taste my Leche Flan and asked for the recipe that makes it befitting for me to post this.

Materials:

1. mixing bowl
2. beater/ hand mixer
3. llaneras- an oval shaped mold, or any mold will do. In this recipe I used a mini loaf pan 
4. large roasting pan or a 2 square deep pans that can fit the molds in with adequate space
5. measuring cups and spoons
6. sieve or mesh strainer (optional)

Ingredients:

1. 12 medium sized egg yolks
2. 1 can condensed milk
3. 1 cup fresh whole milk (evaporated milk is also an option)
4. 3/4 cup white sugar (I chose the Lite Sugar 1:1 replacement with 45% less calories as I am still mindful of the carbs 😉 )
5. 1 tsp vanilla extract
6. 1/4 cup orange juice and zest (optional )
7. 1 litre boiling water

Procedure:

1. Pre heat oven to 175ºC.
2. On a medium sized saucepan placed in a medium heat, pour in the sugar and melt by continually stirring it until becomes caramel– amber colored and with watery consistency.  It would take around 10 minutes.
3. Pour over the caramel into the mold or llanera just to fill in the base. Set aside to cool down.
4. In a mixing bowl, beat the egg yolks.
5. Slowly pour in the condensed milk while continuously beating the egg yolk.
6. Once the condensed milk is evenly distributed, slowly pour in the fresh milk while continuously beating it slowly.
7. add the vanilla extract and the orange juice/zest until well incorporated.
8. Pour in the contents to the mold equally.
9. Cover the molds with aluminum foil, with the shiny part facing inside.
10. place the mold in the roasting pan.
11. pour the boiling water in the roasting pan, and submerge the molds half way.
12. Bake for 50 minutes.
13. Remove from oven. Set aside to cool down. For best results, refrigerate for at least 3 hours.
14. Transfer to a serving plate (upside down).
15. Serve, share and bon appétit!

• Total time: 70 minutes (20 minutes- preparation; 50 minutes- baking)
• Serves: 4-6 persons