VHF: Leche Flan
This is this month's Vintage & Historic Food from one of my Mom's cookbooks from 1969 called Philippine Cuisine.
This is Leche Flan, one of my Mom's favorite desserts from growing up; it is plated here similar to Creme Brulee and there are some similarities between Leche Flan and Creme Brulee. Typically Leche Flan is flipped out of the baking dish and is covered in caramel syrup (caramelized sugar + water), but I just left it in the dish here.
What I used:
- 8 egg yolks
- 2 cans of Nestle / Carnation evaporated milk
- 1 cup sugar
- 1 teaspoon of lemon juice (I didn't have a rind or zest)
- Carmelized syrup (traditionally served)
The dish shown in the picture is only about 1/3 of the mixture.
With all the egg whites, you can make an egg white omelet or you can make a meringue or pavlova.
I whisked the egg yolks and then I scalded the milk on a makeshift double boiler (steel bowl over boiling water)
Then I mixed the egg yolks slowly into the milk, so they wouldn't scramble. I also added some sugar and a touch of lemon juice.
Then I baked it until it set: ~80-90 min. at 350 degrees.
Here it is! Traditionally, you would pour syrup over it, but this one was left plain. It's a really tasty dessert which is not too sweet.
Give it a try! we are good at this!