Wednesday, August 11, 2010

Leche Flan

We're having a breakfast potluck at work tomorrow and I was asked to make a Flan. "Flan for breakfast??? Whatever tickles your fancy!" Flan is a custard that has a Hispanic origin. That being said, it found its way into Philippine cuisine and became Leche Flan.

Leche Flan is a popular Filipino dessert that frequents itself in many Filipino functions. I see it so often that I don't have a need to crave for it. This is actually my mom's recipe and is quite easy. Its a super rich dessert, unlike other flans I've had. And it was a hit at the breakfast.

8 egg yolks
1 (12 oz) can evaporated milk
1 can condensed milk
1 tsp. vanilla extract
3/4 cup sugar

1) Preheat oven to 400 deg. F.

2) Combine all ingredients, except sugar, in a bowl and mix with a wire whisk until well blended. Set aside.

3) In a medium saucepan, heat sugar on medium heat until it browns and becomes a syrup (note: do not mix sugar until the very end, where the sugar is almost completely brown). Pour syrup in a 9-inch round pan and evenly spread on the bottom. Cool to harden like candy.

4) Strain egg mixture into prepared pan with syrup. Slowly place pan in a roasting pan, large enough to fit the prepared pan. Fill the roasting pan with warm water, about half way up the prepared pan. Bake for 1 - 1 1/2 hours.

The flan is done when you place a toothpick in the center and it comes out clean. Cool completely and invert on a serving tray when ready to serve.

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