Chef Ed Dychauco RN
For the sweet tooth, this is the ultimate dessert. Why?
Because it is rich, sweet & creamy. It has the smooth ness and
melt-in-your-mouth feel, which everyone enjoys.
Leche Flan (or Custard) has been in our culinary history for
so long a time that it has become one of our favorites. I would say we got this
from the Spanish influence we had during those times. The word itself Leche,
meaning milk is of Spanish origin. But of course it also contains egg yolks, or
whole eggs.
Other countries also have their own version of this. Known
as custard in English-speaking countries, it basically contains the same
ingredients, well maybe except for a few added ones and the process involved in
it’s preparation.
One thing for sure, we have our own stories to tell
regarding this heavenly concoction. The recipe being handed down through
generations or changed along the way, it is still and will be one of our
favorites. Hands up for those who says yes!
From fiesta, to birthday celebrations, Christmas parties,
and all get-togethers, be it a simple one or to a very lavish one, Leche Flan is sure to grace our tables.
Aside from the ease of preparation, it only needs a few
basic ingredients, which we normally have in our cupboards. Eggs, sugar, milk
and flavoring, be it lemon or orange extract or vanilla. And it doesn’t even
need an electric mixer (although that would make life easier!) to make, a
simple manually hand-held rotary mixer or wire-whisk can do the job as well.
Variations of this decadent dessert can be found in newer
recipe books or on-line. Made with coffee (mocha caramel), pandan flavor,
chocolate, corn, camote, ube and the like can make this sweet dessert into
something extra-ordinary. Served plain as it is, with the sugar caramel (I like
it a bit burnt) flowing on the side makes this very irresistible, indeed.
When made with a top layer of the flan with a chiffon cake
underneath, we call it leche flan cake, or custard cake. And it will always
come out a winner. Served with a scoop of vanilla ice cream, top with a red
cherry as desserts or afternoon snack, it will surely make everyone drool!
In our ice-cold halo-halo, serving it with a slice (wouldn’t
it be nice if it is a bigger slice?) of leche flan is the norm. Truly Pinoy and
truly delish! I would eat the leche flan separately of course, but then one
time I was told to include it in the “mixing”. And it was during my first visit
to the very famous and sought after Razon’s Halo-halo in Cebu City. How ignorant
of me! At any rate, the owner gave me another slice and this time, she made
sure I included it in the final mixing of the few but local ingredients they
personally prepare in their special halo-halo! It was beyond words!
Made with all egg yolks can make the flan super rich &
creamy. But making it with whole eggs make the flan more of a “flan”, if I may
say so. Using just plain sugar and evaporated milk would give the finished
product a different texture & feel compared to using condensed milk. I
personally like mixing the 2 kinds of milk, for ease of preparation.
Below is a recipe of a basic Leche Flan. You might want to
do some changes to suit your taste.
10-12 egg yolks or
whole eggs (maybe even more egg yolks)
1 can evaporated
milk
1 can condensed
milk
1 tbsp vanilla or
lemon/orange extract (calamansi, lemon or lime juice does the trick, too)
pinch of salt
Mix all together till well blended. Pour into prepared pans
with caramel on the bottom.
Steam for 30-40 minutes, depending on the size of the pans.
So, what are you waiting for? Make some for dessert tonight!
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