Also posted on The Fat Kid Inside
Leche Flan is a rich custard dessert. I’ve always tried different leche flans but I always go for my Lola Melba’s recipe. This is the first time I’m sharing this family recipe and the secret to it is 9 egg yolks! Yup you read correctly it has 9, nine egg yolks. Compared to its French counterpart Crème Caramel, Leche Flan is much thicker and creamier, which makes it such a delicious dessert. I suggest however that you only eat one tablespoon per serving.
I love citrus flavors so I’ve added orange which goes really well with egg desserts. I’ve also added a shot of bourbon to the caramel to give it some extra something-something.
Leche Flans are traditionally cooked in Lllaneras which are oval metal tins that have a cover. If you don’t have one you can use a ceramic ramequin and make sure to cover it with foil when you cook your leche flan.
It’s a traditional Filipino dessert perfect that’s easy to make. So go ahead and try it!
’til next time!
Here’s a sample of plating the leche flan topped with candied orange.
Ingredients for our leche flan. Make sure you use a good and ripe orange.
Making the caramel with just sugar and orange juice straight into your llanera.
See the sides on the caramel, that’s the color you want. It’ll get dark fast so watch it carefully. Then take it off the flame.
Then add the bourbon and flambee it which burns the alcohol and you’re left with the flavor of the bourbon.
You can save the egg whites to make other desserts.
Mix the orange zest in the milk.
Combine the milk, sugar syrup, orange
- 1 Orange (zest)
- 4 tbsps Orange Juice
- 2 tbsps Bourbon
- 1 ½ Cup Sugar
- 1 Cup Powdered Milk
- 9 egg yolks
- 1 ½ Cup Water
- Start by making the caramel topping of the leche flan.
- In a large llanera on top of the stove on medium low heat, place ½ cup of sugar and orange juice. Stir the orange juice and sugar just until it’s well combined.
- Let the caramel cook on its own, it is ready once the caramel turns a nice dark amber color.
- Pour your shot of bourbon into the caramel and flambée it to bring out the flavor of the alcohol.
- In a sauce pan, place your remaining sugar with ¾ cup water. Bring the mixture to a boil and take it off the stove once the sugar has dissolved.
- Mix the powdered sugar with ¾ c of hot water.
- Whisk the egg yolks until well mixed. Do not overbeat them.
- Once your sugar syrup and milk have cooled, mix them together.
- Place 1/3 of your sugar-milk mixture into the bowl with the egg yolks (this is to temper the eggs) and mix until combined. (Do not pour hot milk-sugar mixture into the egg yolks because you will end up with a mixture that resembles scrambled eggs.)
- Place egg mixture into the remaining sugar-milk bowl. Whisk until well combined.
- Pour the custard filling into your prepared llanera. Place on to a steamer and cook for 20mins or until custard is firm to the touch.
- Let it cool and then refrigerate before serving.
- Serving Suggestion: Top with toasted almonds for some crunch or add candied orange for extra flavor.