I do believe that the Leche Flan (aka Creme Caramel) is a party staple for Filipino gatherings -- if you're invited to a party hosted by Filipinos, there's a good chance there'll be Leche Flan for dessert. But while it's something I would look forward to in such events, I've had all sorts of Leche Flan to have had some that did disappoint -- some too sweet, too rich, or too pale. Sometimes you can even distinguish the ingredient that makes it bad -- too much sugar, too much egg white, cheap milk, etc... And, of course, there are some that taste just perfect.
I have tried many times to make Leche Flan on my own, but I've always had little success, amateur cook that I am. But this recipe, perfected courtesy of my dear sister, is fool-proof for the non-cook. Easy peasy for something sure to impress: a Leche Flan that's just right -- sweet but not too sweet, creamy but not too creamy.
INGREDIENTS:
6 egg yolks
1 whole egg
1 can condensed milk
1 can evaporated milk
whole milk (measure half the can of evap)
1/2 teaspoon vanilla
1 cup sugar for caramel
STEPS:
1. Place sugar in small saucepan on medium heat. Add a little bit of water along the edges of the sugar. Bring to a boil, shaking the pan occassionally. Do not stir with spoon/ladle. Once sugar turns golden brown, take off from heat and pour into flan molds/baking tins immediately. Set aside to cool and harden.
2. Prepare 6 egg yolks and one egg in a bowl. Whisk lightly.
3. Add condensed milk and mix thoroughly.
4. Add evaporated milk, then whole milk and mix some more.
5. Add about half a teaspoon of good quality vanilla and mix.
6. Pour over hardened caramel in your flan baking tins and cover with the matching lid or you can just use plain aluminum foil.
7. Place the baking tins into a baking pan. Fill baking pan with water halfway up the height of the tins.
8. Place in oven at 350 for 50 minutes.
9. Take out from oven and allow to cool before inverting flans into serving dishes.
10. Refrigerate for about 2 hours before serving -- or eating ;-)
