Leche Flan

Leche Flan Recipe - A Delicious Dessert from the Philippines

Region / culture: Philippines | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Leche Flan is a popular Filipino dessert that is known for its creamy and sweet custard topped with a caramel syrup. It is a delicious treat that is often served during special occasions and gatherings.

History

Leche Flan has Spanish origins and was introduced to the Philippines during the colonial period. The name "leche flan" is derived from the Spanish term "flan de leche," which translates to "milk flan." Over time, the recipe has been adapted to include local ingredients such as condensed milk and evaporated milk.

Ingredients

How to prepare

Mix the eggs and milk together.
Make a brown syrup by combining the sugar and hot water in a flan pan.
Add the egg mixture and steam in a wok for 30-40 minutes.
Allow to cool and then invert onto a plate.

Variations

Add a twist to the classic recipe by incorporating flavors such as pandan or ube extract.
Experiment with different types of milk, such as coconut milk or almond milk, for a dairy-free alternative.
Top the leche flan with crushed nuts or chocolate shavings for added texture and flavor.

Cooking Tips & Tricks

Be sure to mix the eggs and milk thoroughly to ensure a smooth and creamy texture.

- When making the caramel syrup, be careful not to burn the sugar. Keep a close eye on it as it can quickly go from golden brown to burnt.

- To prevent air bubbles from forming in the custard, gently tap the flan pan on the counter before steaming.

- Allow the leche flan to cool completely before inverting it onto a plate to ensure that it retains its shape.

Serving Suggestions

Leche flan can be served chilled or at room temperature. It is delicious on its own or paired with fresh fruits such as mangoes or strawberries.

Cooking Techniques

Steaming is the traditional method of cooking leche flan, but it can also be baked in a water bath in the oven for a similar result.

Ingredient Substitutions

If you don't have evaporated milk on hand, you can use whole milk as a substitute. Similarly, you can use coconut sugar or honey instead of white sugar for the caramel syrup.

Make Ahead Tips

Leche flan can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap to prevent it from absorbing any odors.

Presentation Ideas

Serve the leche flan in individual ramekins for a more elegant presentation. Garnish with a sprig of mint or a dusting of powdered sugar for a finishing touch.

Pairing Recommendations

Leche flan pairs well with a cup of hot coffee or a glass of sweet dessert wine such as moscato.

Storage and Reheating Instructions

Store any leftover leche flan in an airtight container in the refrigerator. To reheat, place it in a steamer or microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of leche flan contains approximately 250 calories.

Carbohydrates

Each serving of leche flan contains approximately 30 grams of carbohydrates.

Fats

Each serving of leche flan contains approximately 15 grams of fats.

Proteins

Each serving of leche flan contains approximately 10 grams of proteins.

Vitamins and minerals

Leche flan is a good source of vitamin A, calcium, and iron.

Alergens

Leche flan contains eggs and dairy, which may be allergens for some individuals.

Summary

Leche flan is a rich and decadent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as part of a balanced diet.

Summary

Leche flan is a classic Filipino dessert that is loved for its rich and creamy texture. With a few simple ingredients and some patience, you can create this decadent treat to enjoy with family and friends.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Leche Flan. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented cook, always experimenting with new flavors and techniques. As I sat at her kitchen table, sipping on a cup of steaming coffee, she handed me a tattered old recipe card.

"Here, Elena," she said with a smile. "I want you to have this. It's my grandmother's recipe for Leche Flan. It's a family favorite, and I know you'll love it."

I eagerly took the recipe card and studied it carefully. The ingredients were simple – eggs, sugar, evaporated milk, and vanilla extract. But the process seemed a bit more complicated than I was used to. There were detailed instructions on how to caramelize the sugar, how to beat the eggs until they were frothy, and how to steam the custard until it was perfectly set.

I thanked Maria profusely and promised to give the recipe a try. Little did I know that it would become one of my signature dishes, loved by all who tasted it.

I went home that day, eager to try my hand at making Leche Flan. I gathered all the ingredients and carefully followed the instructions on the recipe card. The kitchen was filled with the sweet aroma of caramelizing sugar and vanilla as the custard cooked on the stovetop. I anxiously peeked into the steamer, watching as the custard transformed into a creamy, golden dessert.

When it was finally ready, I let it cool and then flipped it onto a serving platter. The caramel syrup cascaded down the sides of the custard, creating a beautiful glaze. I couldn't wait to taste it.

I took a small spoonful of the Leche Flan and savored the creamy texture and rich flavor. It was like nothing I had ever tasted before – sweet, velvety, and utterly delicious. I knew then that this recipe would become a staple in my kitchen.

Over the years, I perfected my technique for making Leche Flan. I experimented with different variations, adding a touch of citrus zest or a sprinkling of cinnamon for a twist on the classic recipe. Each time I made it, I thought of Maria and her grandmother, grateful for their gift of this treasured recipe.

As my reputation as a skilled cook grew, so did the demand for my Leche Flan. Friends and family would request it for special occasions – birthdays, holidays, and gatherings. They would marvel at the smooth texture and rich flavor, begging for the recipe so they could try making it themselves.

I was always happy to share the recipe, passing it on to the next generation of home cooks. I taught my own grandchildren how to make Leche Flan, guiding them through the process just as Maria had guided me all those years ago.

Now, as I sit in my kitchen, surrounded by the aroma of caramel and vanilla, I can't help but smile at the thought of all the memories this recipe has brought me. It's more than just a dessert – it's a connection to the past, a reminder of the love and friendship that have shaped my life.

And as I take a bite of the creamy, decadent Leche Flan, I am filled with gratitude for the simple pleasures of good food and cherished recipes. It's a gift that keeps on giving, just like the love that inspired me to learn how to make this delicious dessert.