Ever tried going to a Philippine barrio fiesta celebration? Surely, you did not leave without trying a taste of that classic creamy custard dish with caramelized sugar on top. Oh, that heavenly scent and texture!
The year has started, so as the almost all-year-round fiesta celebrations. Among tables, one would not miss that sweet piece of heaven, leche flan. Leche flan is a staple dessert in celebratory feasts not just in the Philippines, but also among other countries. Known as “creme caramel”, leche flan used to be ubiquitous in European restaurants, probably due to the convenience of having it prepared in advance and keeping it until needed. This dessert comes in a variety of forms and names, depending on which region it is made.
In the Philippines, leche flan, which originated from the original Spanish term flan de leche that literally means milk flan, uses both evaporated and condensed milks, aside from the usual eggs, sugar, and vanilla ingredients. Poured in an oval-shaped aluminium tip pan called “llanera” that has caramelized sugar at the bottom, the mixture is usually steamed over an open flame or stove top. Pieces of this sweet staple are commonly added to the Philippine halo-halo.
Coming from the province of Bulacan, here’s a simple recipe of this heavenly dessert.
- 12 pcs. Eggyolks
- 1 ½ cans condensed milk
- 1 ½ cans evaporated milk
- 1 ½ cups sugar
- 2 tsps. Dayap rind
- ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup water )
- Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
- Strain the resulting mixture to make it fine; set aside.
- Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
- Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.
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