LECHE FLAN in
Leche Flan is always on our table in every occassions or celebrations. Holiday i
s coming soon so here is how to make leche flan in the filipino way.
For the Caramel Ingredients:
* 1 cup of sugar (white)
* half cup of water
* 1 tsp of vinegar(to avoid sugar to crystallize)
Procedure: Mix water, sugar and vinegar in a saucepan over low heat. Until caram
elized(light amber in color). Pour the caramelized sauce into a molder that has
been buttered.
For the Flan Ingredients:
* 8 large yolks
* 1 can(big) of condensed milk
* 1/3 cup of evaporated milk(i prefer Alaska if it is available)
* 1/3 cup of water
Procedures for the Flan: Combine the yolks, condensed milk and evaporated milk,
water and mix them lightly in a bowl(dont mix too much coz it will have lots of
bubbles). When cooked, turn the mold over onto a plate or a platter to release t
he leche flan. To cook mixture, use a steamer, the water pan of the steamer shou
ld be 3/4 full. Water should be running boiling for 7minutes before putting the
leche flan in to steam.
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ph. LECHE PLAN
The original leche flan recipe was from my Mom but my sister Lorna reconfigured
it to fit her tastes.
The perfect flan is such that when you slice through it, it barely quivers like
jello. There is very little syneresis, that is, no weeping (or lots of holes in
it!). I am sharing this precious recipe so you may prepare it for your family.
5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization
# Get a pyrex loaf dish (or equivalent oval, square, or round dish).
# Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to m
elt, make sure that you watch carefully. You don t want the caramel to be too dark
or it will taste burnt. Manipulate the dish until you are sure that the caramel
is evenly placed on the bottom of the pan. Let the pan rest on the stove top.
# Pre-heat the oven to 325 degrees Fahrenheit.
These are the cooking times:
For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is d
one: 350 degrees Fahrenheit
Procedure:
1. Separate 5 eggyolks when the eggs are cold. It s easier to get the whites and t
he yolks separated. Set the whites aside to use for Flan de Huevos Blancos or An
gel Cake.
2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla
until well-blended. Set aside for a few minutes so that the mixture reaches room
temperature. Do not beat up the mixture to form bubbles. Just try to make sure
that the eggwhites are blended in.
3. While waiting for the mixture to reach room temperature, prepare your baine m
arie (bano maria).
Get a rectangular roasting pan that is slightly taller than the baking pan that
you are using for your flan. Put this roasting pan inside your pre-heated oven.
Add water to the pan, about mid-way. Be careful that you don t splash water around
as you heat this pan of water.
4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can
find them (similar to the strainer that comes with a wok). This is the secret o
f the recipe.
5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup)
the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhi
tes through the strainer. Using a wooden spoon (or other mixing spoon), blend th
e smooth mixture.
6. When you have finishing straining the mixture, blend the muixture with your w
ooden spoon one last time. Try not to produce any bubbles while doing this.
7. Pour the mixture on your prepared caramelized pan. It should have a thick, li
quid feel to it.
8. Open your oven and pull out the rack with the roasting pan (that has hot wate
r on it).
Position the Leche Flan s pan into the center of the roasting pan.
9. Bend a little and check the height of the water around the Leche Flan s pan. Yo
u might need to add more water (using your measuring cup) so that the water outs
ide the pan reaches the height of the leche flan. This is the secret to having v
ery little syneresis (or weeping ).
10. Remember:
For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is d
one: 350 degrees Fahrenheit
11. When you take out the cooked Leche Flan from the baine marie, be careful not
to splash water around. Set the pan on top of the stove or counter to cool down
.
12. Taking the Leche Flan out of its pan:
Many a Leche Flan is destroyed by the baker not knowing how to take it out of it
s pan.
Refrigerate the cooled-down leche flan until you re ready to unmold it.
Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides
of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan
and press down ever-so-gently on the surface of the flan. Let the caramel from
the bottom of the pan run through the sides of the pan. Get a pan of hot water a
nd let the leche flan s pan rest gently on this water bath for a few minutes. The
rest of the mixture is cold and only the bottom is hot. This is done so that the
unmolding is faster and smoother. Take out the plastic wrap. Take your serving
platter and place over the Leche Flan. Invert the mixture in one quick move.
13. You can garnish the Leche Flan with some macapuno strings or langka strips
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