Leche Flan for All Occasion || Egg Pudding in Philippines

One of the favorite dessert using egg and milk is Leche Flan. This is how I make my own.

Disclaimer: I am no professional chef or pastry chef or pâtissier(I can’t pronounce this word properly but it is quite fancy to add in here).

Leche Flan is the name of egg pudding here in the Philippines. Other countries have their own way to call it. It comes in all shapes and size. Leche flan is usually steamed in a “llanera” but there are also recipes that use gelatin and requires no steaming. Here in the Philippines, fiestas must have leche flan for it to be complete(This is my own opinion. Some think lechon is more important). Since my relatives gave me lots of eggs from their farm, I made some Leche Flan.

Leche Flan made when I wrote this post

There are many ways to make one. Some recipes are more expensive. But some are more affordable. Furthermore there are some that are unique. I will be giving my recipe of the classic leche flan. Sexy dark caramel on top of a smooth, buttery, golden body ( ͡° ͜ʖ ͡°). My recipe requires the following:

6 Whole eggs(egg white and egg yolk)
350 ml Condensed milk(canned, amount is an estimate)
110 ml Evaporated/Sterilized milk(canned, amount is also an estimate)
2 tsp Vanilla extract(beans are also good if available and you have money to splurge)
3 tbsp Brown/Refined Sugar(for caramel)
Llanera or a metal container(aluminum if possible and safe to use in open fire and steaming)
Water
Aluminum Foil
Steamer(yes, you need this)

Short Version of Instructions:

Add sugar to the metal container. Add a little water. Heat it up at low fire till it caramelize. Set aside.
Mix the eggs, vanilla extract, condensed milk, and evaporated milk in wide container.
Scoop the mixture into the container with thin layer of hardened caramel. Use a strainer so the flan will have better texture.
Cover with aluminum foil.
Boil water for the steamer. Place the foiled container only when it is boiling vigorously. Keep it steaming at high fire for 15-20 minutes.
Check if the leche flan has congealed. Insert a toothpick into the flan. If nothing sticks, it is done.
Set aside to cool before refrigerating in the chiller.
Enjoy eating it~

These ingredients make me 2 round Leche flan with a diameter of 15cm and a thickness of 1.5 cm. For non-metric people: ~6 inched diameter and 0.6 inch. Thinner leche flan is easier to work with. Shorter time for it to cook and cooking will be more even since I steamed it. I have yet to try using the warm bath method in an oven. I used aluminum container for good transmission of heat…. Just kidding, this is what is readily available here in Philippines. It is also possible to use ceramic or glass container but it would be impossible to make the caramel directly on the flan. It is possible to make a caramel sauce(liquid form) by heating 3 tbsp of sugar and 1 tbsp water in a saucepan. When it emits a tantalizing coffee like aroma and the color darkens(amber-like not black), stop the heat then carefully add 5 tbsp of water and stir with a fork till it turns into a liquid caramel. Be sure to be careful with the caramel at all times. Heat/fire should remain low to make sure the caramel does not get burnt.

Amber colored caramel. Camera flash too bright~

A steamer comes in different forms. Some are wooden but I use a metallic one. Use what is available. A steamer for keeping things warm though is a different story. Sorry it can’t be used due to low temperature. As long as the flan container has enough space for steam to do it’s work then it could be used. Be sure to wash it properly. Using a steamer also requires one to be aware at all times. Never open the steamer with your face near it. Be careful of water drips as well. Leche Flan is best enjoyed when you are not feeling pain from burns.

It is also important to have an aluminum foil for the leche flan. Without this, a bootleg puto will be created(which we are not planning to make right now). Which side is the right side to use? Hmmm… Nobody has ever answered the mystery behind aluminum foils. Some would say, “Use the shiny part”. Others would cite the other side. Any side is good as long as the container is properly sealed by the foil.

Foiled and ready for some steamy event ( ͡° ͜ʖ ͡°)

Use a strainer when pouring the egg-milk mixture into the metal containers. It helps strain the lumpy egg whites to have that smooth textured flan.

Uncle Roger will hate this

Mixing the egg-milk mixture is also an important part of the flan. As much as possible, do not incorporate air into the mixture. Flan will turn out with a different texture and bubbles remain in the finished product. The whisk should not be lifted from the bowls bottom while mixing in a small circular motion. Another way to mix it is to use your hands. Gently massage the mixture until it is consistent and homogeneous.

I used whole eggs since I have no completed recipe for egg whites(under experimentation). It is possible to use egg yolks only for leche flan. It will make one of the best leche flan. It will make a smoother and sweeter flan but there are a few downsides. It will take longer time to steam. Egg whites can also be used to make puto or chiffon cake but I have few experience in making those. For egg yolks-only leche flan, substitute the 6 whole eggs with 10 egg yolks. Steam for 30-40 minutes. Check every 5 minutes until has congealed(not hard or hard tofu like, also jiggles
( ͡° ͜ʖ ͡°)). It is done when a spoon does not submerge when you lay the head flat on the center. Another method to check is using a wooden toothpick. Stick the tooth pick in the center of the flan. If nothing sticks on it when you pull out then it is done. Fork can also be used if you are lazy(like me~). I usually use chicken eggs but I have tried duck egg once. The flan was better than usual. Sadly, it is not readily available in my area. As always, use what is fresh and available. Side note: Quail eggs are too small but if you have the will…..

Use another container first for your eggs before transferring to a bigger one. We don’t want eggshells and rotten eggs.

Condensed milk is used as a sweetener. It is possible to make a flan without it(sugar is added to the evaporated milk and heated in a sauce pan). I will write another post for that recipe. I use the brand that is readily available. Alaska or Carnation condensed and evaporated milk is readily available in a grocery near me. A better option would be “Milk Maid” Nestle Condensed milk and Alpine Evaporated Milk according to my uncle. He made one with pure yolk and it was so amazing. The only caveat I have with that recipe is that Milk Maid and Alpine cost two(2) times the price of those that I use. Egg whites are another concern. As an experiment, I have tried using powdered milk in water. It was bland, thin and grainy in texture. No need to try it. Unless it’s the only milk you have. Sterilized milk can also substitute evaporated milk. Milk does not need to be heated before use unless you are not using condensed milk. If you are heating it to dissolve sugar, do not boil the milk. There are also flavored condensed milk available in the grocery from time to time. Ube Leche Flan was so delicious. I made a mistake by adding a caramel(not totally wrong) but it can overpower the flavour of ube.

We add vanilla extract to mask the fishy smell of eggs. I do not want to think of omelets when I eat dessert. Vanilla extract is easier to find and it is cheaper. Vanilla Bean can be used but I never had the chance to find one. If it is hard to find both, then a lemon juice or calamansi juice or a lemon peel can be used as alternative. Just have to heat the evaporated milk together with the peel to bring out the aroma.

Egg, milk and vanilla extract, just before they got to mingle with each other.

Patience my friends! Even after removing the flan from the steamer, you cannot eat the flan yet. You need to let the flan take a rest and enjoy it’s last moments on earth. Make sure it is partially covered to let the steam out while protecting the goods from flies and lizards. You don’t want them to have first dibs on the flan. When it is cooled, place it inside the refrigerator. Be sure never to put it in the freezer. The texture will severely be affected. I repeat, be patient. When it is chilled, no you can enjoy that delicious Leche Flan.

cool it in water.JPG

You can peek a little in that small gap. You can also remove foil to let it cool faster but beware of sneeking insects. Mine!

Not to soft, not to hard. It can support the weight of a fork. Plus, it jiggles.

Try it! It is very easy to make and requires very affordable ingredients. You could also share it to others and enjoy it with more people. Be sure to use fresh ingredients and cook it properly. Stay safe while cooking~

Hello! This is my first post in #foodbeehive. This blog post was originally from my previous blog in wordpress. My previous blog does not have the exposure so I decided to put it up here. If you see any errors, please do comment so that I can check it. I am trying to write and edit this blog post in peakd as well so please tell me if something is kinda funky. Pleased to meet everyone here. :)

I also write about Axie Infinity and plan to write about Splinterlands. Do check my previous post(my future post too teehee~)