Traditional Filipino Flan. Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks, milk, sugar, and vanilla extract. The new video now features the "llanera" (or traditional leche flan mold). It is a form of stress reliever which I've proven.

Leche Flan is a luscious and velvety custard-like dessert. Traditional Filipino Leche Flan recipe is shared using whole eggs to be more economical. Filipino food tends to be overlooked for other Southeast Asian cuisines, like Thai and Vietnamese. You can have Traditional Filipino Flan using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Traditional Filipino Flan

Prepare 12 large of egg yolks.
It's 1 can of condensed milk.
You need 1 can of evaporated milk.
Prepare 1 cup of sugar.
Prepare 1 tbsp of vanilla.
It's 1 dash of lemon zest.
It's 1 tbsp of lemon extract or lemon juice.
You need 1 tbsp of vanilla extract.
You need 2 tbsp of water.

Meaning 'milk flan' in English, leche flan is a custard dessert made of pudding. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Puto Bumbong is one of the traditional Christmas foods in the Philippines.

Traditional Filipino Flan step by step

Separate egg yolks and save the whites for breakfast..
Mix all ingredients exept the sugar together..
Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You're just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST..
Once the sugar has coated your pan take off of the heat and let cool for five minutes or so..
Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don't have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level..
When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don't wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it..
Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while..

It's sticky rice with a purple color. Filipino cuisine (Filipino: lutuing Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the. How is a traditional Filipino Leche Flan cooked? Which method is better in producing a leche flan with the right consistency, oven top steamed? or baked in oven?