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My Favorite Dessert: Leche Flan | Favorite Fridays 34

January 26, 2018

My Fave Dessert: Leche Flan

It has been quite a while since I wrote about this blog series. I realized that this is the right time to actually revamp this blog series and turn in into something new. Now, I’m sharing more of my favorites monthly and this month’s about my first favorite dessert. It’s leche flan which is my mom’s specialty!

Favorite Fridays 34

Favorite Fridays is back on the blog! I decided to turn it into a monthly blog series just like Featured Artist of the Month or FAM. This time, I hope to share more favorites that could be relevant to you as well and may seem useful too for you. Even if it may not be of everyday use but at least, it would be of service also.

I could not let go of the blog series because this is one of favorite blog series here. It allows me to share and engage with the people in the world who may have the same favorites as I do. So without further ado, here’s the 34th Favorite Fridays post in the blog and the first for 2018!

I divided my favorite desserts into two posts since it’s a tie. So the first one will be about my mom’s specialty!

My Favorite Dessert: Leche Flan

For starters, this dessert of one of the most common and traditional Filipino desserts. It’s most commonly seen and cooked during fiestas, family celebrations or even out of boredom!

One of its most essential parts is the caramel at the bottom of every llanera (or planera for some) that’s made with sugar most of the time. The other ingredients are milk, egg yolks, sugar, vanilla or lime and even zest of lime.

My mom cooks the best leche flan in the whole world! I am not joking about this as my relatives and close friends say the same thing too. This is one of the best recipes that my mom makes and lets me drool over.

So what’s with my mom’s leche flan?

  • Hers are the best because it melts in the mouth! 😋
  • It is made with love for the people she loves.
  • Lastly, hers always bring happiness to everyone who gets to taste it.

Some of the statements I said may seem like fantasy but it’s true, so true! One of the best things about this dessert is that I always see them making it personally. Now that I’ve grown up, I asked them to teach me how to make it like the way they do. Good thing, they taught me how!

Here’s a part of my childhood that I hope would be useful for you!

Where do I start?

There are many ingredients included in the recipe. Let’s start with the would-be caramel sauce afterwards.

For 1 Llanera/Planera/Container

Caramel

  • 1 cup sugar
  • 1 planera

How to do it?

  • Put the cup of sugar in the container.
  • Turn on the stove and heat the container.
  • Mix it well to evenly distribute the caramel.
  • Let it cool.
  • Set aside.

Making the Flan

Now, we are here with the harder part. The making of the flan itself.

What do you need?

  • 8 egg yolks (strictly no egg whites)
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 tsp vanilla or lemon or almond

How to do it?

  • Crack the eggs and make sure to separate the egg whites from the egg yolks. Remember that we need the yolks not the eggs. You may use an egg separator if you’re not comfortable with doing it using your bare hands. Put all the egg yolks in a separate bowl.
  • Mix the egg yolks and put the 1 cup of sugar. Stir well. Make sure there are no bubbles.
  • Put in the cup of evaporated milk and continue stirring. Don’t forget to stir in one direction and possess positive energy or good vibes while doing so.
  • Lastly, put in the teaspoon of vanilla or lemon or almond. Then stir it.
  • We now pour it into the container. It’s best to use a strainer to filter out the undissolved particles.
  • Wrap it carefully with aluminum foil. Place it in the steaming pot.
  • Steam for 20-30 minutes at 180°C/355°F or until toothpick comes out clean.
  • Let them cool completely before putting in the fridge.
  • Best served when chilled. 😋

Find the leche flan! 💙


Don’t forget to pin this!


The Leche Flan

Don’t forget to share how it was when you made the recipe on your own and how it tasted through the comment section below! ☺️

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1 Comment

  • Reply Nicole P May 14, 2018 at 12:49 pm

    I have this favorite thing with leche flans that creme brulee’s certainly cannot copy- it is the fact that the caramel part is also soft, hence it feels like you’re eating ice cream or a softened gelatin… but it’s also so creamy and melts in your mouth! I do wonder if you have eaten a leche flan that you did not like.. 🙂

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