Leche Flan

You can indulge in this famous egg dessert!

I know a lot of eggs have been used from home decors to various dishes which are served at Easter. Why not maximize the concept of using leftover eggs by making these sumptuous and delectable….

Caramel Custard or Leche Flan

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  • 10 egg yolks
  • 10 tablespoon sugar
  • 1 small can condensed milk
  • 1 small can evaporated milk
  • Optional: Vanilla extract
  • Optional: berries or other fruits

After separating the yolks from the egg whites put the yolks in a big bowl. Stir them well and as much as possible.

Add the condensed and evaporated milk. You may also add vanilla extract if you want to. Mix thoroughly.

Set aside the mixture and now work on your caramel.

Usually, people will use a traditional flan mold called Llanera but I don’t have it at home so I opt to use coffee cups.

Use a separate pan to melt the sugar, then put the caramel in each of the cups.

After that, put the egg and milk mixture in the cups as well.

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Cover the cups with an Aluminum foil.

Use a tray and put some water in it. Then, placed the covered cups on the tray.

Bake with a temperature of 375 F for about an hour.

Using a plate, turn the cups upside down. Serve with berries and fruits.

Enjoy your leche flan or caramel custard with your family and friends. Always remember to be creative and resourceful especially when you don’t have all the materials that you need.

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