In the vibrant tapestry of Filipino cuisine, there is one dessert that reigns supreme, capturing the hearts of locals and travelers alike – the exquisite and velvety Leche Flan. This decadent custard, with its silky texture and caramelized golden hue, holds a special place in Filipino culture and has found its way into the hearts and homes of people around the world.
Originating in Spain, the name “Leche Flan” comes from the Spanish word “flan,” which means custard. Introduced during the Spanish colonial era, Leche Flan quickly became an integral part of Filipino celebrations and fiestas, adorning tables with its luscious presence. As time passed, the dessert adapted to local tastes and ingredients, ultimately becoming a unique and cherished Filipino creation.
🌟 The Art of Making Leche Flan 🌟
Crafting the perfect Leche Flan is an art that requires both skill and passion. The magic begins with a simple yet delightful combination of eggs, milk, and sugar, blended to create a creamy custard base. But the true enchantment lies in the caramelized sugar that coats the mold before the luscious custard is poured in. As the sugar caramelizes and forms a delicate golden syrup, it imparts a beautiful balance of sweetness and a hint of bitterness to complement the creamy custard.
Each household may have its secret ingredient or method, passed down through generations, ensuring that every Leche Flan creation carries a distinct touch of love and tradition. Some add a dash of vanilla extract, while others may infuse the custard with the zest of citrus fruits, taking the experience to new heights of delight.
🎉 Celebrating with Leche Flan 🎉
Leche Flan holds a special place in Filipino celebrations, often gracing the table during fiestas, birthdays, Christmas, and other joyous occasions. The rich and creamy dessert is more than just a delightful treat; it represents unity, love, and the bonds of family and community.
In the Philippines, one cannot escape the charm of Leche Flan even outside of festivities. It is a beloved dessert that can be found in local eateries, upscale restaurants, and family gatherings alike. Served in elegant molds or simple ramekins, each Leche Flan promises a burst of flavors that instantly transport you to a realm of indulgence.
Leche Flan is a traditional dessert I have known for my entire life growing up in the Philippines but I never knew where it really originated from. As I grew older, finished studies, gained experiences both personal and professionally I have learned that it was one of the dessert eaten all over the world. It may be called in so many different names and have so many recipe versions but all of them are just the same custard creamy dessert that we all love.
🌍 Leche Flan Around the World 🌍
The allure of Leche Flan has transcended borders, captivating dessert enthusiasts across the globe. As Filipino communities spread far and wide, this creamy custard has found its way into homes and restaurants, becoming a symbol of Filipino pride and hospitality.
Around the world, various versions of Leche Flan have emerged, incorporating regional ingredients and flavors. Whether it’s a touch of coconut milk in Southeast Asia or a twist of exotic spices in the Caribbean, each adaptation pays homage to the Filipino original while embracing diverse cultural influences.
Creme Caramel (French) – heavy cream, milk, vanilla, sugar, egg yolks, eggs and salt.
Flan con dulce de leche (Argentina) – caster sugar, Lemon juice, milk, vanilla bean, eggs, eggyolks and served with dulce de leche (it is a spanish caramel sauce – a heated sweetened milk until reaches a nice caramel color)
Chilean leche asada – eggs, sugar, milk, cinnamon, nutmeg, vanilla. This Chilean custard dessert is directly baked in the oven giving it a firmer texture compared to the Bain marie.
Crema Volteada Peruana – evaporated milk, condensed milk, eggs, vanilla, quinoa, water. This is a version that is almost healthier due to the quinoa used as its base.
Uruguay’s Creme Caramel – raw sugar, condensed milk, evaporated milk, whole eggs, egg yolks, vanilla, salt
Quesillo (small cheese – Venezuela) – eggs, condensed milk, regular milk, vanilla, sugar, water, rum
Flan Napolitano (Mexico) where cream cheese is added to the recipe to create a creamier versionPudim de
Leite Condensado (condensed milk pudding – Brazil) - sugar, egg, condensed milk, milk
Flan de Cuba – made with the addition of the whites of two eggs and flavoring it with cinnamon sticks.
Copa Lolita (Cuba) – caramel flan served with one or two scoops of vanilla ice cream.
Dominican Republic Creme Caramel – milk, condensed milk, vanilla, sugar, egg yolks.
Asquesillo (Coconut Flan Dominican Republic) – milk, condensed milk, vanilla, sugar, egg yolks.
Flan de Coco (Puertoreco) - evaporated milk, coconut cream, condensed milk, eggs, vanilla.
Flancocho – usually pina colada flavored with a layer of cream cheese and Puerto Rican style sponge cake underneath.
Tocino del Cielo (Spanish for “heaven’s Bacon”) – sugar, orange zest, lemon zest, vanilla extract, eggyolk.
Indian Creme Caramel – milk, egg, sugar
Purin (Custard Pudding of Japan) – is a flan-like cold custard dessert in Japan. The name “Purin” obviously comes from “pudding." It uses sugar, milk, egg, vanilla.
Malaysian Creme Caramel – milk, egg, sugar, vanilla
Vietnam Banh gan (Coconut Creme Caramel) – caster sugar, milk, coconut milk, vanilla eggs
Adding lemon rind removes that eggy taste.
It is a simple recipe yet so many of us Newbees we still fail and get frustrated. Just be patient and be gentle in your ingredients and in your recipe.
The secret of smooth velvety flan is to remove the bubbles, cook it low and slow and finally do not over cook it.
MotherBee’s Leche Flan
Ingredients:
100g white sugar
1 can condensed milk
1/2 cup evaporated milk
8 egg yolks
1 tsp. vanilla essence
Procedure:
Spread the white sugar evenly in a baking pan and heat it on top of the stove, swirling continuously to achieve even caramelization. Be cautious not to let it reach a dark caramel color, as it may burn and emit a sour caramel smell, causing your smoke alarm to go off. If this happens, remove it from the heat immediately and start over.
Allow the caramel to set and cool down in the pan until it becomes hard.
Gently mix all the flan ingredients, being careful not to whisk too much to prevent excessive bubbles.
Take a muslin cloth and place it in a sieve. Strain your mixture through the cloth to deflate and remove any air created during mixing. This step ensures a smoother finished product.
Carefully pour the flan mixture into the pan with caramelized sugar, ensuring that no bubbles are created.
In a roasting pan, pour hot water and place the pan with the flan inside (make sure not to overfill with hot water; it should be just halfway up the flan pan to avoid water going into your flan).
Cover the flan with foil.
Bake for 35 to 45 minutes, depending on the amount of flan mixture and the size of the flan pan.
The flan should still have a slight wiggling when checked, but it should not be liquid.
Remove from the oven.
Allow the flan to cool at room temperature for 30 minutes.
Chill inside the fridge for 3 hours or more; some prefer to chill it overnight.
Overcooking the flan will result in a hard, rubbery texture due to the overcooked egg proteins.
It’s a simple recipe, yet many of us NewBees may struggle and get frustrated. Just remember to be patient and gentle with your ingredients and follow the steps carefully.
The secret to achieving a smooth, velvety flan lies in removing bubbles, cooking it low and slow, and, most importantly, not overcooking it. So, embrace the magic of Leche Flan, savor each delectable spoonful, and let its irresistible charm transport you to a world of pure indulgence. Enjoy! 🍮✨
🍰 Indulge in the Irresistible Leche Flan 🍰
No matter where you are in the world, Leche Flan invites you to savor its timeless charm and indulge in its velvety goodness. With each luscious spoonful, you’ll experience a symphony of flavors, a delightful dance of sweetness and creaminess that leaves you craving for more.
So, whether you find yourself at a Filipino fiesta or in the heart of another culture, embrace the opportunity to taste this beloved Filipino dessert – a culinary treasure celebrated around the world. Let Leche Flan cast its enchanting spell on your taste buds, reminding you of the joyous moments that unite us all. 🍮🌏
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