Sorry I haven't posted in awhile, but it seems some internet squatters from India have taken over my url. So, we are back to basics!
Here is a video about Leche Flan, one of my Mother's favorite desserts.
I make it a little differently by using coconut milk. This is usually not done, but I find it adds to the texture that I like and a subtle flavor I love. Also I think it makes it more Filipino by including coconut milk!
You can find a full description of the recipe below the video. Try it out, enjoy, and subscribe to my youtube channel too!
- 1 cup of sugar
- 1/4 cup water
- 2 cans heavy coconut milk
- 10 egg yolks
- 1 can condensed milk
- 1 tsp vanilla
- 1/2 tsp salt
Place sugar and water in small pot and boil until sugar reaches a deep amber color. Place caramel in the bottom of dish. Set aside to cool uncovered.
Reduce 2 cans of coconut milk over medium heat by half. Watch and continuously stir as not to burn the milk. Once reduce, set aside.
Combine 10 beaten egg yolks in a large mixing bowl with condensed milk. Mix well with a spoon. Do not use a whisk as we do not want to incorporate air into the mixture. Slowly introduce the reduced coconut milk to the egg mixture while continually mixing so as not to scramble the eggs. Mix well and add the vanilla. Taste and add salt as needed.
Place the custard mixture into the dish with the now cooled and hardened sugar on the bottom. Tap the dish on the counter a few times to release any air bubbles. Place dish in a steamer for 30 to 40 minutes or until the flan has just set.
After it has steamed, check for doneness with a knife. It should come out somewhat clean without a thick coating when inserted in the center. Take out and let rest on a baking rack for 15 minutes.
At this point, you may loosen the edges with a knife, invert and serve the flan warm. You can also put it in the fridge to cool further and then invert and serve cold or room temp. Either way, you'll love the end result!