I am trying (practicing/studying should be the term here)to be a good cook. Perhaps a preparation to cook for my husband to be. :)
The following desserts have been made a year ago while I was in Cavite with Dave's family. Pa-impress?. Not really. Just wanted to prepare something for them. It made me smile when I finish one dish. Feeling pro hehe.
* Leche Flan
- 1 can (390g) evaporated milk
- 1 can (390g) condensed milk
- 10 egg yolks
- 1 teaspoon of vanilla extract or lemon essence
For the caramel:
- 1 cup sugar
- 3/4 cup water
Cooking Instructions: |
- In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
- Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
- Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
- Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
- Cover moulds individually with aluminum foil.
- Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
- Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
- Let cool then refrigerate.
- To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Leche Flan (Dave's favourite)* 'Twas my first time to make leche flan and I was quite successful. They liked it too.
* Leche Flan is one of Dave's favourite dessert, if not the most. Whenever there's celebration and leche flan on the table he would take a bite of the dessert first. Talk about 'matakaw' haha.
