Leche Flan

Leche Flan is the Filipino version of crème brulée and is traditionally cooked in llaneras.

If unavailable, you can use a round cake or bundt pan. Small ramekins or muffin tins will also work for individual servings.

Ingredients (for 1 llanera):

• 7 egg yolks
• 1 can of evaporated milk
• 1 tsp of vanilla
• ½ cup white sugar

Directions:

1. Preheat oven to 350 °F

Caramelize Sugar

2. Place llanera on your stove top and add 3tbsp of white sugar.
3. Cook over low-med heat, stirring constantly with a wooden spoon (my mom likes to use chopsticks) until sugar dissolves.
4. Set aside to cool down. Once you hear the cracking it's ready for the custard!

Making the Custard

5. Combine all the ingredients together. To make mixing easier, break the yolks and whisk in the evaporated milk.
6. Strain at least twice into a separate container and remove air bubbles for a smoother consistency.
7. Transfer the mixture in the llanera and cover with foil for a water bath.

Water Bath

8. Place the llanera into a larger baking pan and add ⅓ of water into the pan
9. Bake for 45min
10. Remove the llanera from the oven and allow to cool down

Worth the wait!!!

11. Once the llanera has cooled down, place in the fridge overnight
12. When ready to serve, use a butter knife to cut around the leche flan and flip it onto a plate. Now this dessert is ready to enjoy!!