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Tuesday, May 19, 2009

Leche Flan


Flan. A classic dessert. In the Philippines it's usually called leche flan. It's the same name either way. Flan is flan is flan. I won't go into world history of it. Oyster Food & Culture would probably do a better job at giving you a descriptive history of this sweet dessert. I just eat them.

In the fridge were 4 egg yolks. I had tried making some meringue earlier in the week, only to have it end up being an epic fail. I was about to make an egg yolk scramble, but my mom had suggested leche flan. Ah, yes! One of my favorite desserts of all time. It was also something she had seen her ninang (pronounced nee-nahng, meaning godmother in Tagalog) cook many times before when she was a child.

The last time I had some was when I was in the Philippines exactly a year ago. My aunt makes then SUPER delicious. Getting a hold of those small tin can pans and diving in into the custard with all that syrupy goodness underneath. I was in heaven! This is how my mom remembered it and my interpretation in creating it. The result is one that brings back fond memories of her hometown.

The lemon adds a balance to the sweetness of the syrup. The key to making this is "low & slow".

This will make 3-4 small individual serving.



Leche Flan

Caramel syrup
1/3 c sugar
1/4 c water

In a sauce pan, melt the sugar over low flame until it's melted into a brown caramel liquid. make sure to stir occasionally to keep it from burning. There shouldn't be any lumps of sugar left. When it's fully liquefied, slowly add in the water. Not all at once. Then stir until the it forms into a syrup-like consistency.

Here's a good way to know when it is ready. Scrape a line down the center of the pan with a wooden spoon and if it takes a while for the syrup to cover the open gap your syrup is done. Don't ever cook it or at that point your making candy.

Then take 4 small tart containers or mini load pans and pour a nice layer of syrup in each. Make sure to coat the bottom evenly and let it harden. Set aside.


Custard
1 c evaporated milk
4 egg yolks (beaten)
1/4 c sugar
1/2 tsp lemon juice

Combine all ingredients into a small sauce pan on a low flame and stir constantly until sugar is dissolved and the mixture is slightly heated. Roughly 10-15min. Stirring constantly will help avoid the egg yolks turning into scramble yolks and combine all ingredients together. Then strain the custard mixture well into a bowl to remove any egg bits that may have cooked. Then ladle the mixture into the tart cups or mini loaf pans.

Cover the tart cups with wax paper or parchment paper and place in a steamer for 1 hour or until the custard is firm to the touch.

Note: You may use the water bath method if you don't have a steamer. Place the the tart cups in large deep roasting pan and put in an oven preheated to 325˚F. When the pan is in the oven, fill it with lukewarm water half way up the tart cup or mini loaf pan. This will prevent cross contamination of water and custard. The bake for 1 hour or until custard is nice and firm.


When finished, let it cool before placing on a plate. Serve with some ice cream or if you're going the Filipino-style serve with some Halo Halo. (I'll be doing that dessert soon.)



50 comments:

julie jams said...

One of my husband's favorite desserts. Thanks for sharing.

Heavenly Housewife said...

Wow, this looks so perfect!

~Dana said...

My first thought is... a cruise... heavenly pampering! I'll have a smile on my face all day just thinking about... flan!

Jen @ MyKitchenAddiction.com said...

Looks delicious. I have had flan quite a few times but never made it myself... I will give this a try!

oysterculture said...

oh my goodness, a flan is never just a flan when it tastes as good as I'm thinking this one tastes. Looks spectacular!

Jo said...

BRAVO! *standing ovation*

I think Filipino flan is the best version of all. =) Awesome pics! I usually get scared trying to make it, but I think I will try this out! Thanks J!

Dawn said...

I just love the simplicity of the photos. Flan is such a pretty item to photograph.
But better to eat. LOL

girlichef said...

tee hee..we totally ARE on the same wavelength lately :) This looks so good...I love it in the shape of the little tin, too cute!

Tangled Noodle said...

Mmmmm . . . hungry minds think alike! I've been working on a flan post as well - hope to have it up by Thursday. Between you and girlichef, it's been a flan-tastic week!

Zee said...

I think I can make this in my sleep Jenn! Heehehehe :) it's a typical Pinoy dessert that looks so daunting to make and a lot of people are always amazed at how simple it is!

Yummy!

Jenn said...

Julie Jams: You're welcome!

Heavenly Housewife: Thanks.

Dana: I'd love to go on a cruise one of these days. LOL.

Jen: It's really simple. you'll be happy you made it yourself.

oystercuture: ;-)

Jo: The filipino version is the only one I've ever eaten. =)

Dawn: Thanks and yes.

girlichef: we definitely are on the same wavelegth lately. LOL.

Tangled noodle: I knew someone was bound to use "flan-tastic". LOL. But it has a been a great week for this dessert.

Zee: ya, it does look intimidating at first sight.

Debbie said...

One of my favorites....yours looks wonderful...

Diana said...

I've actually never had flan before. I'm intrigued -- your pictures make it look so tasty! May need to do some experimenting... you know, just so I can umm... cross it off my list of things to eat before I die! ;)

doggybloggy said...

beautiful pictures of a beautiful flan - I love the shape and the color is outstanding!

Pinkfoodie said...

Amazing photos. I could go for some flan right now. :)

MrsLavendula said...

my hubby and i love flan! its so creamy when only the egg yolks are used =)

burpandslurp said...

why do you always have such gorgeous recipes? my bro will LOVE this. He loves dulce de leche.

Jenn said...

Debbie, doggy: Thanks!

Diana: It's really good!!!

pinkfoodie: Go for it!

MrsLavendula: This is probably one of my all time favs.

burpandslurp: Give this a try. It's sure winner. =)

The Duo Dishes said...

Great pictures! They really look perfect. The mini loaf pans are a good idea. They give nice shape to the dessert.

Justin said...

i've never heard of steaming flan before, and i've made it a lot... interesting. i could really go for some flan right now.

Reeni♥ said...

Your pictures are eye candy! So gorgeous. I can't even begin to imagine how delicious your flan is!

Elra said...

WOW Jenn, what a beautiful photo. Could stop salivating to stare at your Fan. Perfect for summer! Yummy!

Caitlin said...

Girl I wish I had your photography skills! I can whip up a dish but your presentation is spot on!!

Caitlin said...

Girl I wish I had your photography skills! I can whip up a dish but your presentation is spot on!!

Jenn said...

Duo Dishes: Perfect serving size, too.

Justin: Give it a try. It has a nice texture to it.

Reeni: It's very delicious!

Elra: ;-)

Caitlin: Thanks!!

Leela said...

Your flan looks perfect, Jenn. I like the addition of lemon juice. Can't wait for the halo-halo recipe. I'm thinking of doing a similar dessert myself. I guess it's the summer that takes your mind to stuff to be served with shaved ice.

BTW, the word verification for this comment is "leglexpe" - one of the weirdest one I've come across lately.

teresa said...

This turned out so pretty! Great job!

Sugared Ellipses... said...

Don't ask me why, but when I first saw the title of this post I read it as "lychee" flan. Sometimes my brain doesn't work too good. Interesting idea though..maybe..maybe not :)

Anyways, that looks super-good!

Ravenous Couple said...

you're flan looks perrrrfect!! We'll have to try this one day!!

Jenn said...

Leela: I've had some weird verifications words lately too.

Teresa: Thanks!

Sugared Ellipses: I can see how it can be interpreted as "lychee". LoL

Ravenous Couple: You should!!

shizuokagourmet said...

Dear Jenn!
I met this name leche flan in another blog written by a Philippino friend. I've always wondered about the Italian/French combination name!LOL
In Japan we have another interesting expression (French/English): chou cream (pronouce shu kuriimu)!
Great pic!
Cheers,
Robert-Gilles

Donna-FFW said...

Gosh this looks terrific, what a gorgeous photo, and you cut it so expertly. how in the world do you do that!

NanaLana said...

Yum! That looks so good. I've never tried to make flan, but just might have to give it a shot now.

5 Star Foodie said...

This flan looks really good - so creamy and delicious! I will be trying this next time I have egg yolks :)

Jenn said...

Robert-Gilles: So many cultures intermingle. LOL. I like that expression chu cream.

Donna-FFW: I just cut into it. Nothing special. =)

NanaLana: You should give it a try. You'll like it.

5 Star Foodie: Rather than have egg yolks go to waste,use them in flan. =)

pigpigscorner said...

yum yum! My favourite dessert too! I used to have the instant ones A LOT.

Muneeba said...

Love everything about this flan - simple and perfect!

Jenn said...

pigpigscorner: Now you can make it from scratch.

Muneeba: Thanks!

TavoLini said...

This is something I've seen at tons of restaurants, but never knew how it was made. Awesome!

Iloveflavour said...

WOW!

Jenn said...

TavoLini: Now you know!! =)

iloveflavour: :-p

Alta said...

I love love LOVE me some flan! This looks delicious! I will definitely have to make next time I end up with some egg yolks (happens pretty often).

Jenn said...

Alta: Great way to use those egg yolks.

Miranda said...

I love your site. You have amazing recipes. I will be back again and again.
Thanks for sharing.

Jenn said...

Miranda: Thanks for visiting.

Aruna said...

Wow nice one, good picture too.

Jenn said...

Aruna: Thanks.

California Online Food Handler Training and Certification said...

Hi Jenn! I was told not to beat the egg yolks because you wouldn't want them to create bubbles. I really love eating leche flan. I was always mesmerize by how did the brown thing go on top. My mom made a leche flan before but it wasn't as perfect as the picture above. Anyway I'll try to make one myself with the help of your recipe. Thanks!

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That looks fabulous!

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