Recipe of Any-night-of-the-week Leche Flan (Filipino style)

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, leche flan (filipino style). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Leche Flan (Filipino style) is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Leche Flan (Filipino style) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have leche flan (filipino style) using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Leche Flan (Filipino style):

1. Make ready 3 tbs water
2. Take 1/2 cup sugar
3. Prepare 1 can sweetened condensed milk
4. Get 12 egg yolks
5. Make ready 1 tsp pure vanilla extract
6. Prepare 2 cans evaporated milk

Steps to make Leche Flan (Filipino style):

1. Add sugar and water to a small sauce pan. Turn heat to high whisking constantly. Boil until it starts to thicken, turning into a caramel consistency.
2. When it turns golden brown QUICKLY pour sugar into 8 by 8 pan loaf pan. Coat bottom of pan evenly to make a crust at bottom of pan (it cools very quickly). Set aside.
3. Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly.
4. Most Important step…Hold a fine strainer over your pre-made caramel sugar coated pan. Pour mixture into strainer to catch excess goo from eggs. The mixture will go into strainer and then directly into the pan. This make the custard much smoother.
5. Preheat oven to 350. Cover pan with aluminum foil. Place into a larger pan. Make a steam bath environment in the oven by pouring 2 inches of water in the larger pan. Bake 1 hr twenty minutes to 1 hr 30 mins. Or until center is clean when pricked with knife or toothpick.
6. Cool for 30 minutes and then place in the refrigerator for a minimum of 6 hours. Invert onto a platter and it should come out very easily. You can play around with different molds too. I like Bundt shape.

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