All Time Favorite Dessert, Leche Flan!

Leche flan is the Filipino version of the very famous dessert called " Creme brulee". In the Philippines, we usually melt the sugar and let it sit in the custard cup or "llanera" before pouring the flan mixture. We cook it by steaming and once done, let it cool and turn it upside down. The melted sugar will coat the flan, no need to use a torch to caramelized sugar. It's usually served on Fiesta, a catholic celebration and gathering, birthdays, and any other occasions.

I have tried different recipes of Leche Flan, but my favorite is the recipe from my cousin, Sunshine. She shared her recipe with me when I went visit them in North Carolina sometime in 2013. It's a very easy recipe. I will use the same recipe using Kitchenatics cooling and baking rack instead of a steamer pan.

                                                              www.kitchenatics.com

I used a half sheet pan for this rack. If you don't have a half sheet pan, you can use any baking pan, as long as it won't snug. I placed the rack on top of my half sheet pan and set it up inside the oven.  I pour about 4 cups of hot water in the pan. The water actually depends on the depth of the pan, there should be at least 1/4 inch left. Preheat the oven at 350F while preparing the flan ingredients.

In a nonstick small pan, dissolve 1 cup of white sugar. Cook it slowly on medium to low heat. Watch it closely to avoid burning. Once melted, pour it in the custard cup or leche flan molder. Let it sit for about 10 minutes.

Meanwhile, prepare the following:

10  large egg yolks

1    can of 12 fluid oz. evaporated milk

1    can of 14 oz. condense milk

1 tsp. vanilla

little zest of lemon ( optional)

Combine all ingredients and mix it using a stand mixer for about 10 minutes. It's faster that way. A wire whisk can be used too. It will just take a while. Pour the mixture slowly in the custard cup. 

Cover all custard cups with a foil. This will help in the steaming process inside the oven.

Bake for 50 minutes. You can also check by inserting a small toothpick on the flan. If the toothpick comes out clean, the flan is done.

Take the flan out of the oven and let it cool. I usually let it cool for few minutes and place it inside the  fridge. When it's time to eat, I simple invert it and serve.

This particular flan has a slice in the middle because my son, Charles, was in a hurry to eat it. He is a flan monster. He totally loves it! 

I am not a fan of too much sugar. The flan has already enough sweet to satiate my palate. Instead, I like to top it with cinnamon powder. I made a flan specific to what I like using the same procedure and flan ingredients. 

                                                           www.kitchenatics.com

I love it! I have a new kitchen buddy that I can use as a cooling rack, a roasting rack, and a steaming rack too. All in one. Grab one now!