JUST ON TIME FOR THE HOLIDAYS!!
3 Ingredient No Bubble Filipino Leche Flan. This is a must in any Filipino party. It’s usually served during birthdays , Christmas and New Year – to summon a ” sweet” life throughout the year.
In the Philippines, we have very interesting New Year superstitions. At the stroke of January 1st, most Filipinos prepare 12 round fruits to represent financial abundance each month. We also go to a midnight New Year’s mass wearing our polka dotted dresses to invite more money and prosperity throughout the year. We must attend a midnight mass on New Year’s eve as well. And as we exit the church’s doors, we are met by noises from firecrackers, drums or any forms of loud noise, to expel evil. We also open all the windows, doors, cabinets to invite good luck. We are not allowed to spend money on this day to encourage thriftiness. And we’ll serve abundant desserts to invite harmony and sweeter life ahead.
One of those dessert is Lechen Flan.
Leche Flan is similar to custard but way creamier and smoother. It is set into a melted brown sugar and it uses egg yolks as its main ingredient.
One of my Leche Flan pet peeve is the presence of bubbles .It means the Leche Flan is clumpy and there’s a lot of solid texture in it.It means it is not creamy and it is a watery flan. This recipe,however, is opposite from that… this recipe yields a creamy, soft, no bubbles and smooth Leche Flan. This is my friend’s recipe and I cajoled her to share it with me and now I am sharing it with you.
Boy, this Leche Flan delivers… it is super delicious. And I love the smell of this Leche Flan.It’s the combination of the condensed milk and the evaporated milk plus the simple caramelized brown sugar.The smell just seeps into your nostrils tempting you to eat the whole flan . I hope you enjoy it.
- 1 12
fl oz can Evaporated Milk
- 1 14 fl oz can low Fat Condensed Milk
- 10 Egg yolks separated from the White ( Keep the whites for the Puto Cheese Recipe
- ¼ cup Brown Sugar
- ¼ cup water
- Place the sugar and water in a small saucepan. Let it boil until the sugar has melted. Turn off heat and pour and divide the caramel into 2 6-inch round mold. I used 6-inch cake pan in this.
- Mix the evaporated milk, condensed
milk and egg in a medium sized bowl. When the mixture is mix thoroughly, divide and pour into the 2 prepared mold. Make sure that the caramel is cool, you do not want to cook your egg yolk. Cover the mold with tin foil and steam for 45 minutes to an hour.