Thursday, December 22, 2011

How to Make Leche Flan

Haze Leche Flan

A dish originally from mexico and spain. A traditional dessert piece in every filipino occasions. haze leche flan version or milk flan, i use more yolks, and I like it syrupy in the end, easy to make, never fails to have good remarks after a nice meal. One of my most requested dish during the holiday season.  here is what you need
to make caramel milk flan.♥ HIR.


10 egg yolks, beaten
2 whole eggs, beaten

1/4 kilo refined washed sugar

1 big can evaporated milk (Alaska)

1 big can condensed milk (Alaska,filled milk)

1 small can condensed cream milk (Alaska -blue label)
1/4 white sugar
2 tsp vanilla


1. First make a caramel on baking tins or llaneras. Put refined sugar, two tbsps, each pan , no water, use tongs to hold the pan in place over low fire and keep swirling so the caramel will evenly spread the pan.use low fire and dont burn , set aside to cool down.

2. To avoid lumps on the flan, Strain the beaten eggs, mix well and pour strained mix in a separate bowl.

3. Pour in milk on the eggs mixture, add the vanilla flavoring.Stir evenly.

4. Pour egg and milk mixture into ready caramelized flans.

5. Cover each pan in aluminum foil and steam for 45 minutes.start counting from the rolling boil point,If baking, use the baine marie method, bake for 45 minutes too. cook in medium heat, high heat causes the flan to form air bubbles and unsettled middle part.

6.To test for doneness, insert a toothpick in the middle and if nothing adheres to it, flan is well cooked.

7.Refrigerate or chill overnight before any occasion.

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