Philippine's Leche Flan - Reviews (Page 5) - Recipe

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PHILIPPINE'S LECHE FLAN

Caramel:

1 cup sugar
3/4 cup water

Custard:

12 egg yolks
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
1 tbsp. vanilla

In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold.

Preheat oven to 325°F.

Cover mold with tin foil. Put molds into a bigger tray filled with water.

Bake in oven for one hour or until mixture is firm. cool before unmolding on a platter.

**One of the ingredients of our famous Halo-Halo dessert

Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.

Put molds in a bigger tray/ baking pan filled with water.

Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.

Submitted by: Razielle Dionisio

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Philippine's Leche Flan

· Nov 24 · #13715

cha sasser says:

I tried this technique and it was great! Thanks.

· Nov 21 · #13089

giselle says:

We are filipinos who are always evolving around the technologies of today. We are known for our efficiency. To be able to cook wisely and yet get the same result or better, why not. You want to cook Leche Flan the hard way...go for it...But don't insult anyone's intelligence just because they used the "Filipino" for their view of authenticity. Razielle, I tried your cooking technique and it was great. In my opinion, it has better texture than cooking it in an open-air steaming. I know this because, I have been steaming my flan all this years. I am glad I tried your way. I hate to admit it but I like the way it turned out. Though, I have my own secret recipe that has been passed down for generations ( I care not to disclose ), I would only change the way it will be cooked now. So thanks for the idea...AKO AY PILIPINO, PILIPINONG TUTUO!

· Nov 12 · #11480

markus says:

SALIT SALING could be traditionalist as she can be, TO HELL WE CARE!! There are obviously many ways to make leche flan and baking is one of them. SO IT IS NOT TOTALLY WRONG. You are just one of those people who have this crab mentality. YOU DON'T HAVE TO READ YOUR HISTORY to cook leche flan. WE ARE in the 21st century and you can eat your own. Exceptions rule - DUH.

· Oct 30 · #9747

Sali't saling sabi Pilipino says:

Ka hiyain elders mo kumuha ito kabuhungan!!!!!

Your cooking instructions are totally wrong I am a traditionalist Filipino I would know. :^(

The way to make Leche Flan and also Spanish Flan is by open-air steaming On either an open cooking fire or Stove top/Range.

No exceptions, the reason being is because most people around the world (especially Filipinos) classically did not have ovens (Read your History or talk to your elders).

So to label your recipe as Philipine's Flan you must have the open-air steaming on either an open cooking fire or stove top/range instructions only. No exceptions!

Otherwise you must label your recipe as Oven steamed Leche Flan.

ka hiyain elders mo kumuha ito kabuhungan!!!!!

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