LECHE FLAN - FILIPINO

Leche Flan - Filipino image

Filipino style flan. My mother was born and raised in the Philippines. This is her home economics teacher's recipe, over 60 years old so it has withstood the test of time. Our family usually serves this dessert on holidays. Please be sure to fully read the directions before making this recipe as it does require lots of pots and pans and cheesecloth...and it requires the cook to flip the dish upside down before it's ready to serve. Enjoy!

Provided by Christina S.

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

11 egg yolks
3 whole eggs
1 cup sugar
1 cup water
1/2 cup milk
2 (5 ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
2 tablespoons vanilla

Steps:

In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside.
In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir.
Add the milks into the egg mixture and stir until smooth.
Add vanilla.
Stir again until smooth.
Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth.
Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan.
Pour the milk and egg mixture gently into the center of the cake pan.
Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan.
Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour.
Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan.
Let the flan cool for 30 minutes, then place in the refrigerator to cool.
Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.).
If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan.
Place a platter over the top of the cake pan. The platter should be larger than the cake pan.
Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom.
Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!