Leche Flan (Filipino style)
Leche Flan (Filipino style)

Hi everyone, Welcome to our recipe site. Today, I will show you a way to make a special dish, leche flan (filipino style). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Leche Flan (Filipino style) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Leche Flan (Filipino style) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook leche flan (filipino style) using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Leche Flan (Filipino style):
  1. 3 tbs water
  2. 1/2 cup sugar
  3. 1 can sweetened condensed milk
  4. 12 egg yolks
  5. 1 tsp pure vanilla extract
  6. 2 cans evaporated milk
Instructions to make Leche Flan (Filipino style):
  1. Add sugar and water to a small sauce pan. Turn heat to high whisking constantly. Boil until it starts to thicken, turning into a caramel consistency.
  2. When it turns golden brown QUICKLY pour sugar into 8 by 8 pan loaf pan. Coat bottom of pan evenly to make a crust at bottom of pan (it cools very quickly). Set aside.
  3. Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly.
  4. Most Important step…Hold a fine strainer over your pre-made caramel sugar coated pan. Pour mixture into strainer to catch excess goo from eggs. The mixture will go into strainer and then directly into the pan. This make the custard much smoother.
  5. Preheat oven to 350. Cover pan with aluminum foil. Place into a larger pan. Make a steam bath environment in the oven by pouring 2 inches of water in the larger pan. Bake 1 hr twenty minutes to 1 hr 30 mins. Or until center is clean when pricked with knife or toothpick.
  6. Cool for 30 minutes and then place in the refrigerator for a minimum of 6 hours. Invert onto a platter and it should come out very easily. You can play around with different molds too. I like Bundt shape.

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