This is a recipe from my Filipino friend Mila Jahraus. She displayed a mouthwatering picture of this dessert on her Facebook. Then I talked her into writing her own blog post about Leche flan, a typical Filipino dessert. “It’s yummy, simple and easy to make.” as she writes. Thanks, Mila, for giving me permission to share this recipe here. The Easter dinner seems to offer a perfect opportunity for me to try it myself.
- 10 egg yolks
- 1 small can of condensed milk
- 1 cup milk or evaporated milk
- 1 tsp. vanilla extract
- 1 cup granulated sugar
Beat the egg yolks with a hand mixer. Add condensed milk and mix thoroughly. Pour in the (evaporated) milk and the vanilla extract and mix again. In a flat mold (Llaneras) caramelize the sugar and let sit for 5 min. Gently pour the egg yolk mixture over the caramel sugar and cover the mold with aluminium foil. Steam for 30-35min, then refrigerate. Before serving run a thin knife around the edges of the mold to loosen the flan. Place a plate over the mold and flip upside down so the golden brown caramel is on top.