So here is an easy leche flan recipe of a classic dessert from the Philippines. As a little kid I use to just watch my titas make batch after batch of them during fiestas. It’s an easy fail proof recipe and you can either use a steamer or an oven on a water bath.
Derived from Panlasang Pinoy with some little tweaks
3/4 cup brown sugar
2 tablespoon water
1 can condensed milk
1 can evaporated milk
Seeds of half a vanilla pod or 1 teaspoon vanilla extract
1 teaspoon dayap or lime rind
1. Preheat oven for 150 degree celcius
2. Put sugar & water in a pot on low heat and melt the sugar. Stir as soon as you see the sugar melting. Keep stiring until it gets into a thick consistency. Once ready pour the melted sugar in 3 rectangular bread pans. Set aside and let it cool.
3. Slightly beat the eggyolks, then the evaporated milk then the vanilla seeds or extract, mix then add the condensed milk. Make sure everything is well incorporated.
4. Make sure to use a seive or a fine strainer when pouring the flan mixture into the molds. This helps make a smooth and creamy flan.. (Or so I think)
5. Prepare a deep tray or a sheet cake pan. Arrange the 3 trays of flan in the cake pan and pour about an inch high of water in the pan. I think they call this as a water bath.
6. Now time to bake.. Bake for 1hour or until the flan is set but still a little jiggly in the middle. Let it cool then once its cooled. Put a cover then place in the fridge overnight. 😉
Your flan is ready 😉
Tips & alternatives:
• If you dont have brown sugar you can use white sugar instead and melt it without water. I do prefer the brown sugar though because it has a better toasted flavor to it making.
• you can also use lemon rind if you don’t have lime