Kulinarya was started by a group of Filipino foodies living in Sydney, Trissa, Kath and Trisha. They are passionate about the Filipino culture and its colourful cuisine. So am I, so I was so happy to find out about this Cooking Club and better still, I was able to join.
Each month a new dish will be showcased along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
This month’s dish is LECHE FLAN!
Leche Flan is the Filipino version of creme caramel. The difference is that it is heavy in egg yolks and uses sweetened condensed milk. This dessert is a staple at all Filipino feasts and celebrations. My mum makes this sweet, decadent dessert when we have huge gatherings. To be honest, as an adult, I rarely have these now. The reason being is that I think I must have overdosed on it as a child. However, after this challenge, I think I’ve gotten the taste for it again.
I have made this recipe a few times in the past when I have had celebrations for my children, simply because, it’s not a Filipino party if there is no Leche Flan.
My version of Leche Flan is simple. It’s quick and easy and is perfect for parties because it can be made the day before and left in the refrigerator. Yeah, sure there are fancy versions out there that are way more complicated and have ten more ingredients but I like my version because it is simple, silky, smooth and luscious.
1/2 cup caramel
Make the caramel by boiling the brown sugar and water in a small saucepan. Stir continuously over a medium heat until the sugar is melted.
Pour the syrup into moulds or a 20cm diameter baking dish. Make sure the bottom of the mould is covered. Set aside while you make the custard.
12 egg yolks
1 cup fresh milk
395g can sweetened condensed milk
1 tsp vanilla extract
Combine the ingredients for the custard in a large bowl. Carefully mix the ingredients together, ensuring not to create any bubbles or foam.
At this point of me making Leche Flan, my 6 month old son starting playing up a bit. This is when you really need a 3 year old sous chef.
Strain the custard mixture into the moulds through a sieve.
Cover the moulds with foil and place in a bain-marie.Bake in a preheated oven of 160degC (140degC fan forced). If cooking in a 1 cup capcity mould, cook for 35-40 minuets or if making in a large baking dish, cook for 1 hour. It is ready when it is set but still a little wobbly.
Remove from the oven and place in the refrigerator to chill for 3 – 4 hours. It can also be kept in the refrigerator overnight until needed.
To serve, run a small knife or spatula around the edge of the mould to loosen. Turn out onto a serving plate.
Leche Flan is the perfect sweet ending to a meal whether it be a Filipino meal or not.
The current members of KCC are: