Leche Flan

This is the dessert that I prepared for my friends last New Year. This is the Philippine version of (caramel) Custard Cake. In the Philippines, this dessert is prepared for special occasions eg, birthdays, baptism etc. There's a video guide in YouTube done by Pat and Byron, Culinary students, in Philippines. It's in 3 parts, presented mostly in Filipino language (I just watched it and followed from there.. the video wasn't that well done.. but hey, they're students give 'em some slack :)


Leche Flan

Ingredients:

12 Egg yolks
2 cans of Condensed Milk
1 can of Evaporated Milk
lemon rind, grated
sugar (white or brown, spread in the aluminum moulds)

Steps:

Caramelize sugar directly into the individual ramekins (I used aluminum moulds).
Tip: You may use Molasses as substitute for sugar. Just spread a few into the ramekins. There's no need to heat. :)

In a mixing bowl, pop all egg yolks
Add all milk (condensed & evap) into the egg yolks and stir.
Stir in one direction only, make sure no big bubbles in the mixture
Mix until well blended.
Mix in the rind.
In another bowl, strain the mixture thrice to remove the bubbles
Put the strained mixture into the ramekins.
Cover the ramekins with aluminum foil before putting in the steamer
Steam for 30-40 minutes.
After steaming, let it rest for 10 minutes more in the steamer.
Mmmmmm.. Yumm-O!

**Jeez, 12 egg yolks?? what to do with the egg whites? Well, i found some rice cake (special puto) recipes that uses egg whites for the sponge cake texture. I tried and failed hehehe.. I haven't achieved yet the proper beating of egg whites and the art of folding.