Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, traditional filipino flan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Traditional Filipino Flan is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Traditional Filipino Flan is something that I have loved my entire life. They’re fine and they look wonderful.

Free UK Delivery on Eligible Orders The world calls this dessert Spanish flan but, in the Philippines, it is leche flan. Leche, Spanish for milk, is one of the dessert's two main ingredients. Made with egg yolks, evaporated milk and sweetened condensed milk, Filipino leche flan is a rich, steamed custard topped with a syrupy caramel. Hey everyone, welcome to our recipe page, if you're looking for Traditional Filipino Flan recipe, look no further!

To get started with this recipe, we must prepare a few components. You can cook traditional filipino flan using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Filipino Flan:

1. Take 12 large egg yolks
2. Take 1 can condensed milk
3. Take 1 can evaporated milk
4. Take 1 cup sugar
5. Take 1 tbsp vanilla
6. Take 1 dash lemon zest
7. Take 1 tbsp lemon extract or lemon juice
8. Prepare 1 tbsp vanilla extract
9. Make ready 2 tbsp water

We present purely the best of these Traditional Filipino Flan recipes. Then we simply come to this Traditional Filipino Flan recipe. Leche flan is a Filipino dessert that is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Traditionally, it's oval-shaped due to the use of tin molds called llaneras.

Instructions to make Traditional Filipino Flan:

1. Separate egg yolks and save the whites for breakfast.
2. Mix all ingredients exept the sugar together.
3. 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.
4. Once the sugar has coated your pan take off of the heat and let cool for five minutes or so.
5. 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.
6. 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.
7. Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while.

Leche flan is a Filipino dessert that is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Traditionally, it's oval-shaped due to the use of tin molds called llaneras. It is recommended to serve it chilled and coated with leftover caramel syrup. Leche flan is very popular at numerous Filipino celebrations and social gatherings. What you need for the Flan.

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