Leche Flan: The Yummiest Dessert Ever

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Ranked #380 in Food, #7,618 overall

The Yummiest Dessert You Shouldn't Missed!

I love everything sweets! From candies to simple desserts is perfect to ease all the mood swings of the day...

Leche Flan also known as Creme caramel flan or simply caramel custard, is pretty much a rich custard dessert with a layer of soft caramel on top made with whole eggs, milk or cream and sugar combine together. Sounds yummy, right?

If you are looking for something new for a dessert recipe, you'll definitely enjoy this one. It is easy to make according to your own suit of tastes.

All Photos Courtesy of our Flickr Friends!

Flan? Custard? Creme Caramel? 

What's the difference?

All I know is that it has one thing in common. It is composed of whole eggs, milk and sugar in its mixture. Yep! Just don't forget to drink a lot of water after eating this to give you the full satisfaction! Burrrppp!

It is easy to be mistaken a flan as a custard.
No, a custard from a flan. Actually, a flan is a kind of custard which is probably the most famous and widely adapted custard dessert in the world.


According to The Food Timeline, it is important to note that custard was not unique to Europe. Similar recipes flourished in Asia.


As for the history of Custard started way back in the Ancient Romans. They're cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.). Food historians generally agree that custard, the sweet almost pudding-like substance the Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc.

And then there's "Creme Caramel"...
It is the European counter part of baked custard. It originates in France. A light egg custard that is baked in a caramel-lined mould in a water bath. After the custard is baked, it is chilled and then turned out of the mold....In Spain, it is called flan and in Italy, crema caramella."

 

How to Pronounce Flan: It depends upon which language you speak. According to the Oxford English Dictionary, the English pronunciation is expressed as flaen, which would rhyme with man.

Top 5 Reason Why Leche Flan is the Yummiest Dessert Ever! 

• Wowwowwwila! It tastes yummiliously, creamier, and lusciously sweet!

• It is surely loved by the whole family.

• They're simple and easy to do at the comfort of your home.

• It is perfect for holiday, parties, or just to chill out.

• You can make different twists and flavors according to taste.

How To Make a Leche Flan in Real Life 

This is going to be one of my comfort food that I don't want to miss every now and then. Have fun watching these free interactive instructions on how to make a Leche Flan in your own space.

how to make leche flan

powered by YouTube

Go Crazy with Leche Flan! 

Shhhh...I don't know if all will agree. Having to realize that this is definitely the yummiest dessert I ever tasted so I can't wait to share this dessert recipe! Tell me what do you think? Surely, you can't wait to taste some more... Okay. Roll the dice please..

Ingredients

♥ Approximately 12 egg yolk
♥ 1 can condensed milk
♥ 1 pint evaporated milk or any kind of milk
♥ 1 tbsp. vanilla
♥ sugar to caramelized
♥ 1 cup water

Here's what to do:

Blend all ingredients in a blender.

Pour mixture into a loaf tin lined with caramelized sugar.

Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

To caramelize sugar: Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Leche Flan, a typical Filipino custard with chocolate caramel syrup and cherry on top!

Dulce de Leche Flan 

Dulce de leche, a dense, creamy caramelized milk "jam," is Argentina's favorite homegrown postre (dessert). As an accompaniment to a simple peeled banana, it is Argentine childhood incarnate, and its appearance at the table is sure to trigger Proustian flights of memory and rapture in adults.

For dulce de leche
• 1 vanilla bean, split lengthwise
• 1 quart whole milk
• 4 cups sugar

For flans:
• 1 large egg
• 8 large egg yolks

For caramel:
• 1/2 cup sugar
• 1/2 teaspoon light corn syrup
• 2 tablespoons water

Preparation

Make dulce de leche:
Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.

Make caramel:
Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.

Make flans:
Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.

Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

Recipe Courtesy of Epicurious

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Pumpkin Leche Flan 

Yes, you heard it right! Since pumpkins are very versatile it is used in cooking from the fleshy shell, to the seeds and even the flowers are the edible. So, here's one of the leche flan recipes made from pumpkins.

♥ 2 cups kalabasa (pumpkin), cut finely
♥ 1 cup condensed milk
♥ 3 eggs
♥ sugar
♥ 1/2 teaspoon dayap (lime) or vanilla

Directions:

1. Boil the squash.
2. Mash until smooth.
3. Add eggs, mil, rind or vanilla. Strain.
4. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.
5. Place the squash mixture into the llanera, and steam for about 20 minutes.

Recipe Source: Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.

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Deliciously Tempting Leche Flan Photos 

P1000156 by andy liang

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P1000158 by andy liang

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P1000154 by andy liang

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P1000130 by andy liang

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P1000128 by andy liang

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P1000155 by andy liang

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Put it in a steamer by Akajos

Put it in a steamer

Is it ready by Akajos

Is it ready

Cover the pot with foile tightly by Akajos

Cover the pot with f...

Pour the sugar by Akajos

Pour the sugar

Pour the milk on the sugar by Akajos

Pour the milk on the...

Mix the eggs carefully by Akajos

Mix the eggs careful...

Pour the milk carefully by Akajos

Pour the milk carefu...

Leche Flan by Puck777

Leche Flan

little store leche flan by mio_pls

little store leche f...

little store leche flan by mio_pls

little store leche f...

Cooking Tips

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Flan, Custard Recipe Blog 

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I LOVE Jerry's blog for both his recipes and his rants! .... butter and shaved parmesano, and I had potato-ricotta flan with fresh basil pesto on the side. ...
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I made up the recipe on the fly, which is not hard to do when you bake pork ...... Tonight on Nowlive, I'll talk about flan. Sorry to talk about it again, ...
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Try the divine Crème Fraîche Ice Cream recipe with the Salted Butter Caramel Sauce. ... Pour the custard through the strainer and stir it into the cream. ...

Your turn: Am I right? 

Did you liked this lens? Or is there anything you want to say? Share your stories, blurbs, comments, suggestions, or even to criticize me...

spirituality wrote...

Great lens - you've been blessed by a squidoo angel :)

ReplyPosted June 02, 2009

Lensmaster

ImgSensors/Marisol wrote

Indeed one of the most delicious desserts! And amazing how it can be found in different variations all over the world.
You surprised me with the Pumpkin Leche Flan recipe. Looks very interesting!
Great lens, Naiza!

Reply Posted March 05, 2009

andreaberrios wrote...

This lens is so yummy! I just adore flan. 5* and favorite! Check out my Homemade Puerto Rican Flan lens.

ReplyPosted January 09, 2009

jfield wrote...

I love flan, however, I wouldn't recommend baking at such a high temperature or the eggs will curdle, even with the protection of the water bath. To ensure a creamy and luscious end-product, I generally bake my flans at 275-300 degrees, F. In some of the pictures you posted, there are little bubbles up the sides of the flan. That's a sure sign of overcooking--it means the mixture has boiled and the custard is curdled and/or rubbery. I speak from experience--I've curdled my share of flans before I settled on baking at such a low temperature:)

ReplyPosted December 30, 2008

SudokuNut wrote...

Mmm, flan is sooooo good! Last time I hit one of the all-you-can-eat casino buffet's here in Nevada I ended up picking up 3 of them for dessert. lol :)

ReplyPosted October 23, 2008

 
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Leche Flan: The Yummiest Dessert Ever by Naiza Oclares is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at yummiest.dessert.ever.com.

by NAIZA

Lives in the sun-kissed city of Manila who basically enjoys the simple pleasures of life, good food, the internet, writing in my blog, information jun... (more)
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