Whenever I think of the holidays, I think of my grandmother’s Leche Flan recipe. Whether it be Christmas, a birthday party, Easter or any family get together, my grandmother always made her famous leche flan. For those unfamiliar with leche flan, it is a popular dessert in the Philippines. Leche flan (or flan de leche in Spanish) simply means milk flan. In the Philippines, my grandmother always steamed it over the stove top, however it can also be baked in the oven (in a bain Marie). The Filipino Leche flan is akin to the French Crème caramel.
As mentioned, Leche Flan is a staple at any Filipino celebration. With Easter and Mother’s Day (and nearing the anniversary of my grandmother’s death), I am reminded of all the dishes my grandmother used to make for the holidays.
Here’s my adaptation of my grandmother’s leche flan recipe.
- 12 egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla
- 9 tablespoons sugar
- * This makes enough for 3 molds/pans.
- In each mold/pan, place 3 tablespoons sugar.
- Set pan over low heat until sugar is melted and golden. (some people use a little bit of water with the sugar to make the caramel)
- Using tongs, move pans (one at a time) over flames to prevent sugar from burning. This also distributes the melting liquid on bottom of mold .
- Remove from heat and allow caramel to cool and harden.
- In a medium bowl, combine egg yolks, vanilla, evaporated milk and condensed milk. Gently stir in a circular motion until well blended.
- You don't have to do use a cheesecloth, but it makes the custard silky smooth. With cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared pans/molds.
- Cover the molds with aluminum foil and place molds in a wide, oven-safe dish with about 1-inch of water (bain Marie). If your dish isn't big enough, you may have to do this in two batches.
- Bake in a 350 F oven for about 50-60 minutes or until a toothpick inserted in the middle of custard comes out clean.
- Remove from oven. Allow to cool and refrigerate to set.
- To serve, turn flan over on a serving plate with caramel on top. Silky, smooth, creamy dessert! Enjoy!
Easter and the holidays are all about family for me. I find it amusing how Hubby’s family and my family both celebrate Easter, but with different traditions and different food! Since Easter is a time of family, togetherness and food, what are your family’s customs? Do you have any “Easter” food your family eats every year?
For some other Easter recipe ideas, check out the Life Made Delish website. Here are but a few recipes you may enjoy:
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.