I have a confession to make… we are blessed once again with another angel! I am currently on my 18th week and have already passed the rough days (and nights) of nausea, heartburn, and food aversion. Now, we’re just very excited, just like the first time.
Everytime Alexa sees my growing tummy, she would blurt out, “hi baby!” and would give my tummy a kiss and lots of love. She is such a darling, but at times, she can be an unstoppable toddler. She would run here and there, and would (baby) talk or scream nonstop. And that’s why mommy’s often exhausted.
During the weekend, I had more energy.. plus I have eggs and milk in the pantry! So I made leche flan!
Leche flan, also known as caramel custard, is one of the top desserts in the Philippines. I remember my lolo (grandfather) who used to make leche flan for his grandchildren, and my sister who would unselfishly save a very big piece for herself!
- 10 egg yolks
- 1 small can condensed milk
- 1 can evaporated milk
- 1 tsp vanilla extract
- granulated sugar
- Beat all egg yolks in a big bowl with a fork or egg beater.
- Add condensed milk and mix thoroughly.
- Pour in evaporated milk and vanilla extract. Mix well and set aside. (You can strain the mixture using cheesecloth or a fine strainer to make a smooth leche flan)
- Put about 2 tbsp sugar in the mold (llanera). Place over the stove and heat over low fire until the sugar turns to caramel (light brown liquid). Spread the caramel evenly on the mold. Let cool a bit, about 5 minutes. (For the mold, I used three 8 x 4 inches aluminum loaf pan)
- Pour the egg and milk mixture on top of the cooled caramel. Cover the mold with aluminum foil.
- Steam for 30-35 minutes. After steaming, let the temperature cool down then refrigerate.
- Serve for dessert.
It is so delish as much as it looks good on the photo, I swear! And it is so easy to prepare.
My sister has already requested me to make some leche flan for her when she comes over next month. She will have the whole llanera for herself!
Thanks for dropping by!