Cherry & Dennis Helper Habitat

Filipino Leche Flan

菲律賓焦糖蛋奶布甸

Filipino Leche Flan — finished dish

Total time: 355 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Caramel-lined yolk custard is steamed, chilled and unmoulded.

01

Ingredients

Main ingredients

8 pieces egg yolks
300 ml evaporated milk
200 g condensed milk
1.5 L water (Steaming water)

Caramel

80 g sugar
2 tbsp water

Flavouring

0.5 tsp vanilla extract

Filipino Leche Flan — ingredients

02

Tools

mixing bowl
measuring spoons
measuring jug
lidded pot
sieve
food thermometer
steaming rack
heatproof pudding mould
whisk
oven gloves
serving plate
heatproof mould lid
thin-edged spoon

Filipino Leche Flan — tools

03

Steps

Filipino Leche Flan — Heat sugar and two tablespoons water over medium heat

Step 1

Heat sugar and two tablespoons water over medium heat

Heat sugar and two tablespoons water over medium heat.

Filipino Leche Flan — Cook to amber; never touch or taste hot caramel

Step 2

Cook to amber; never touch or taste hot caramel

Cook to amber; never touch or taste hot caramel.

Filipino Leche Flan — Wear gloves and pour into heatproof mould, tilting to coat base

Step 3

Wear gloves and pour into heatproof mould, tilting to coat base

Wear gloves and pour into heatproof mould, tilting to coat base.

Filipino Leche Flan — Stir yolks gently without whipping foam

Step 4

Stir yolks gently without whipping foam

Stir yolks gently without whipping foam.

Filipino Leche Flan — Stir milk, condensed milk and vanilla into yolks

Step 5

Stir milk, condensed milk and vanilla into yolks

Stir milk, condensed milk and vanilla into yolks.

Filipino Leche Flan — Strain custard to remove strands and large bubbles

Step 6

Strain custard to remove strands and large bubbles

Strain custard to remove strands and large bubbles.

Filipino Leche Flan — Pour custard into caramel mould and cover with heatproof lid

Step 7

Pour custard into caramel mould and cover with heatproof lid

Pour custard into caramel mould and cover with heatproof lid.

Filipino Leche Flan — Set rack and water below mould base; bring to boil

Step 8

Set rack and water below mould base; bring to boil

Set rack and water below mould base; bring to boil.

Filipino Leche Flan — Place mould on rack; cover and steam gently thirty-five minutes

Step 9

Place mould on rack; cover and steam gently thirty-five minutes

Place mould on rack; cover and steam gently thirty-five minutes.

Filipino Leche Flan — Centre must set and reach 75°C for 30 seconds; steam five minutes more as needed

Step 10

Centre must set and reach 75°C for 30 seconds; steam five minutes more as needed

Centre must set and reach 75°C for 30 seconds; steam five minutes more as needed.

Filipino Leche Flan — Remove with gloves; cool briefly, cover and refrigerate within two hours for at least four hours

Step 11

Remove with gloves; cool briefly, cover and refrigerate within two hours for at least four hours

Remove with gloves; cool briefly, cover and refrigerate within two hours for at least four hours.

Filipino Leche Flan — Loosen edge with a thin spoon, invert and portion

Step 12

Loosen edge with a thin spoon, invert and portion

Loosen edge with a thin spoon, invert and portion.

Common mistakes

Do not use ordinary glass for hot caramel or taste raw custard.

Tips

Gentle steam keeps custard smooth; check centre for each mould depth. Contains egg and milk; keep children away from hot caramel.