A staple dessert dish in the Philippines is leche flan, a creamy custard that I’d say is most comparable to creme brûlée. After telling my aunty, who lives in the Philippines, of my noble but catastrophic attempt at making this custard, she laughed at first, but later insisted that I learn her technique in making this dessert before I left for Hawaii. It’s so simple.
Ingredients
Custard
12 egg yolks
1 can or 12 oz. condensed milk
1 can large evaporated milk
1 tbsp. fresh calamansi juice or lemon juice (any citrus, really)
1 tbsp. vanilla extract (optional)
Caramel
3/4 cup sugar
2 tbsp water
Instructions
1. In a saucepan, heat water and sugar on low-medium. When sugar is dissolved and golden brown, quickly pour the sugar into each aluminum ramekin and spread evenly by tilting it using tongs (because it’s extremely HOT!). You don’t have to use the container I used– a porcelain ramekin (which is more widely used here) will do the job!
2. Separate the yolk from the white by cracking the egg open, transferring it to your hand, and ever so carefully juggling the yolk so that the white will fall in between your fingers. Do this 12 times.
3. Whisk the egg yolk, condensed milk, evaporated milk, and calamansi juice in a bowl until smooth. Add vanilla extract.
4. Strain the custard mixture using a fine sieve to get rid any undissolved particles. This is extremely important in order to have a very smooth custard.
5. Transfer evenly into the ramekins, cover with aluminum foil, and place in a steamer for 45 minutes. Make sure the steamer is boiling at medium to low heat.
Note: If you don’t have a steamer, you may bake it in a water-bath inside a pre-heated 325 degrees oven. Basically, you fill a large tray about half way with water and place the ramekins on top.
6. Check to see if it’s done by pressing gently on the top of the custard and if it’s firm and a little bouncy, it’s perfect. You do not want to over cook these! They become hole-y inside. After, leave to cool and when ready to serve, just go over the sides with a knife, put a plate over it, and flip!
The caramel should be melted on the bottom and slide off the sides of the flan when flipped creating this pool of golden saucy goodness.
I went a little fancy for the photoshoot. I cut out a squiggle (“S” shape) on the container instead of cutting around the perimeter. This gave it an oblong Yin and Yang-esque shape. I only used the “Yang” part, as seen in the picture. Then, I carefully arranged segmented oranges (which were extremely sour!), and put some candied orange peels and a sugar “heart”on top (except the bottom of the heart broke off).
The orange peels seriously tasted like Fruit Loops.
Hope ya’ll try this one. Feel free to ask me any questions!
Happy eating!
Faye Cooks 