Friday, January 7, 2011

LECHE FLAN (KULINARYA THEME FOR JANUARY 2011)

Hiatus is over!! I'm back and promise to be active w/ my cooking group again!Kulinarya's theme for this month is..What Filipino dish (savoury or sweet) would you like to have on your birthday? . Good call,  Maribel, Tress and Jen.

Well, i probably will be a record holder for submitting/blogging way too early! Call it a coincidence, i just made one of my favorite dessert which is also a staple dessert for a birthday celebration.  I don't see any reason why i can't submit my theme early right? =;). Sooo...i will not have to worry should i become busy when deadline comes.

Actually, i can easily pick Pancit since that's our family tradition, for longevity. But I've had at least 3 blogs on pancit. My favorite is Pancit Bam-I .

I've not posted my leche flan recipe here so what a timing=;). I use this recipe for my Flan Cake/Custard Cake as well.


FLAN : WITH OR WITH OUT RAISINS

1 can condensed milk (14 oz)

1 can evaporated milk (12 oz)

1 T vanilla extract

8 large egg yolks (save the egg whites for other recipes, you can freeze them) or
10 medium egg yolks
 
CARAMEL SYRUP:
 

1 cup sugar

3/4 cup water

1 T corn syrup


1. In a pot, mix the sugar, corn syrup & water. Bring to a boil for a few minutes until the sugar caramelize or when the syrup starts to change into amber color.

2. Pour the caramelized sugar into an aluminum mold (llanera) or ramekins. Spread the caramel on the bottom of the molds then add raisins if you want to.

3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. ( i prefer by hand)

4. Gently pour the mixture on top of the caramel on the molds. Fill the mold to about 1 to 1 1/4 inch thick.

5. Cover molds individually with aluminum foil.

6. Steam for about 20 minutes  OR bake for about 45 minutes, place the mold on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

7. Let cool then refrigerate.

8. Unmold by runnning a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down.
 
 
 



 





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22 comments:

  1. chef_dJanuary 8, 2011 at 3:54 AM

    Happy new year to you too Pia! I loooooooove leche flan...haven't thought what to blog about for Kulinarya yet--too many favorites!

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  2. lacuocamattaJanuary 9, 2011 at 3:28 AM

    looks amazing... but I have just started a low carbohydrate diet, so this will have to wait... still can eat sweet treats like chocolate mousse and panna cotta, got some? :)

    ReplyDelete
  3. Kris NgoeiJanuary 10, 2011 at 1:45 AM

    Happy new year to you! So look forward to your upcoming posts....

    This sweet dessert is so tempting. Maybe I will add a layer of sponge cake or biscuit crust to build a stronger base...

    ReplyDelete
  4. TaGa_LutoJanuary 15, 2011 at 8:04 PM

    Hi, Dahlia. I had to make leche flan coz of the French Macarons i made. What a perfect timing for the kulinarya theme. Can't wait for your dish.

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  5. TaGa_LutoJanuary 15, 2011 at 8:05 PM

    LOL! Baba..i like that..no flan but chocolate mousse and panna cotta are okay! Just to remind you my first panna cotta was your recipe=;)

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  6. TaGa_LutoJanuary 15, 2011 at 8:07 PM

    Happy New Year, Kris! Thanks=;) Yup, i actually use this recipe for my custard/flan cake..so yummy!

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  7. A cupcake or twoJanuary 22, 2011 at 7:22 PM

    Your leche flan looks deliciously rich. Perfect for a birthday party.

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  8. ♥peachkins♥January 22, 2011 at 7:49 PM

    I love leche flan too..you just made me crave!

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  9. SKIP TO MALOUJanuary 22, 2011 at 9:46 PM

    oh yes how can we not love leche flan.. it's definitely a birthday party hit!

    ReplyDelete
  10. Wok with RayJanuary 22, 2011 at 10:07 PM

    Hi Pia,
    Nice looking Leche Flan you got there. Haven't made one with with pasas but I will try it.

    ReplyDelete
  11. mommy jJanuary 23, 2011 at 5:40 AM

    Hello! Your leche flan loooks so creamy and divine! Thanks for joining our challenge this month!

    ReplyDelete
  12. TaGa_LutoJanuary 23, 2011 at 4:36 PM

    Thank you, Kath!=;)

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  13. TaGa_LutoJanuary 23, 2011 at 4:37 PM

    Peach, me too! parang gusto kung gumawa ulit=;)

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  14. TaGa_LutoJanuary 23, 2011 at 4:38 PM

    Hi, Malou. I can eat leche flan everyday kaya my weight will have to suffer! lol!

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  15. TaGa_LutoJanuary 23, 2011 at 4:41 PM

    Thanks, Ray! Mama use to make smiley face pasas. I tried but my raisins moved=;) I like mine w/ raisins.

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  16. TaGa_LutoJanuary 23, 2011 at 4:43 PM

    Thanks, MommyJ...enjoyed this months challenge=;)

    ReplyDelete
  17. Tita FlipsJanuary 23, 2011 at 10:02 PM

    Can't have a party without this! Good job!

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  18. it's just me...January 24, 2011 at 5:57 AM

    Yum!

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  19. TaGa_LutoJanuary 24, 2011 at 7:57 PM

    Thanks Tita Flips and Saraplicious!=;)

    ReplyDelete
  20. cusineraJanuary 25, 2011 at 4:45 AM

    When I put my face really close to my computer monitor...talagang kitang kita ko ang pagka smooth and creamy niya, at saka blonde version...I love it! Sana ndee ito virtual pics sana real kong makakain na=(

    ReplyDelete
  21. TaGa_LutoJanuary 25, 2011 at 7:50 AM

    LOL! @ Althea! I like how you called my version blonde he!he!he! I must admit i always have the tendency not to bring my caramel to the amber stage even if that's what my recipe calls for=;)

    ReplyDelete
  22. California Online Food Handler Training and CertificationOctober 14, 2011 at 2:12 AM

    Wow leche flan just ate one this afternoon. I was told not to beat the egg yolks because you wouldn't want them to create bubbles. But you've got a different way of melting the sugar or just not bring it to amber stage. I really love eating leche flan. I was always mesmerize by how did the brown thing go on top. My mom made a leche flan before but it wasn't as perfect as the picture above.

    ReplyDelete

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