Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, traditional filipino flan. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Traditional Filipino Flan is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Traditional Filipino Flan is something that I’ve loved my whole life.
The world calls this dessert Spanish flan but, in the Philippines, it is leche flan. Leche, Spanish for milk, is one of the dessert's two main ingredients. Made with egg yolks, evaporated milk and sweetened condensed milk, Filipino leche flan is a rich steamed custard topped with a syrupy caramel.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook traditional filipino flan using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Traditional Filipino Flan:
- Make ready 12 large egg yolks
- Prepare 1 can condensed milk
- Prepare 1 can evaporated milk
- Make ready 1 cup sugar
- Take 1 tbsp vanilla
- Prepare 1 dash lemon zest
- Prepare 1 tbsp lemon extract or lemon juice
- Prepare 1 tbsp vanilla extract
- Prepare 2 tbsp water
This delicious dessert is known throughout the world. It is a sweet dish traditionally served as dessert at parties, fiestas, and other special occasions. It is also commonly used as topping for shaved ice such as halo-halo or in other treats such as floating island or graham de leche. Leche Flan is a classic Filipino custard dessert with a caramel topping.
Instructions to make Traditional Filipino Flan:
- Separate egg yolks and save the whites for breakfast.
- Mix all ingredients exept the sugar together.
- Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You're just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST.
- Once the sugar has coated your pan take off of the heat and let cool for five minutes or so.
- Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don't have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level.
- When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don't wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it.
- Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while.
Original recipes in the Philippines dating back to my grandmother's time describe the use of fresh carabao's milk (water buffalo) to make this. Since I live in America and do not have access, this is my modern, easy version of a classic recipe. The secret to making a flawless flan is to keep the heat low. This classic Leche Flan is creamy and rich made from egg yolks and milk. Learn the secret to making a very smooth and silky leche flan you could ever make.
So that’s going to wrap it up with this exceptional food traditional filipino flan recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
