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Who doesn't love leche flans aka caramel custards? I tried cooking this before and have been consistently serving this treat on special occasions. This February, my little girl will be celebrating her first birthday. With that, I am preparing my menu for the said event. I don't want the party to be super "bongga". Just a simple celebration with the whole clan is enough. Anyhoo, I am excited to cook is my favorite leche flan. Not just a simple flan, but one that is creamy, delicious, special, and perfect. Googling, I found this one that can help me achieve my goal:
Ingredients
Caramel
- 3/4 cup sugar (brown)
- 2 tbsp water
- 12 egg yolks
- 1 can or 12 oz. condensed milk
- 1 can large evaporated milk
- 1 tbsp. fresh calamansi juice or lemon juice
How to Cook
- For the caramel: Pour sugar and water on a pot. Put it in medium heat. Swirl without stirring until sugar is dissolved and golden brown. Pour the caramel into the aluminum ramekin (llanera)
- In a mixing bowl, separate the yolk and set aside the white.
- Whisk the yolk, condensed and evaporated milk, and the lemon juice until it becomes smooth. You may add vanilla if you like but this is optional.
- If you want to have a very smooth custard, strain the custard mixture to remove any undissolved bits
- Pour the mixture into the ramekins
- Cover each ramekin with aluminum foil
- Prepare your steamer. Keep it boiling from medium to low heat
- Place them in a steamer for 45 minutes
- You'll know it's cook when you press the top gently and it's firm and slightly bouncy
- Let it cool and flip over a plate
photocredit: fayecooks.wordpress.com
